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Cooking class and lunch – Madeleine biscuits
Chef Christophe will teach how to make madeleine biscuits Class begins promptly at 10.30am. The cost includes: tea or coffee on arrival all ingredients cooking equipment aprons and recipe glass of Champagne while cooking two course lunch (long table) a glass of wine or non-alcoholic beverage
Mother’s Day Lunch
Please note: all reservations must be made online and accompanied with full payment. MOTHER'S DAY LUNCH MENU ENTRÉES Salmon carpaccio with dill - Saumon marine a l’aneth Thin slices of pre-cooked salmon, perfumed with dill and bathed in lemon juice and olive oil, playful salad (gf) or Lorraine pork & veal pie with petite salad Pâté Lorrain is a French dish consisting of marinated pork & veal that is wrapped in puff pastry. or Gazpacho Provençal Bright, refreshing and invigorating.… Read more »
CHESTNUT DINNER WITH FRENCH WINES
Please note: all reservations must be made online and accompanied with payment. Chestnut Dinner Menu Amuse bouche Whole chestnut encased in Calvados prune and smoked speck Prune au calvados farcie a la châtaigne et larde Champagne Cocktail Kir Royale and chestnut liqueur Entrée Chestnut cappuccino and truffled cream Capuccino de châtaigne à la crème de truffe wine Riefle Seppilandmann Alsace Grand Cru riesling 2012 Main Course Venison and glazed chestnut ragout, poached pear in red wine… Read more »
Cooking class and lunch – Bourdaloue pear tart
Bourdaloue is a tart was made famous by a chef in Paris's Rue Bourdaloue during la Belle Epoque – composed of poached pears and in a vanilla frangipane cream. Chef Christophe will teach how to make this famous pear tart from scratch. Class begins promptly at 10.30am. The cost includes: tea or coffee on arrival all ingredients cooking equipment aprons and recipe glass of Champagne while cooking two course lunch (long table) a glass of wine or non-alcoholic beverage
Cooking class – Sauté black pudding with apple compote and potato puree
Boudin Noir aux Pommes - Black pudding with apples is a classic French dish - dates back to 800 BC when Homer made mention of the dish in The Odyssey. Christophe will teach how to prepare black pudding with accompanying apple compote and potato puree Class begins promptly at 10.30am. The cost includes: tea or coffee on arrival all ingredients cooking equipment aprons and recipe glass of Champagne while cooking two course lunch (long table) a glass of wine or non-alcoholic… Read more »
French Champagne and Truffle Dinner – save the date
Details coming soon
Cooking class and lunch – Choucroute – Saukraut and smoked meat
I have cooking choucroute many many times, because it comes from my beloved Alsace region in France. Choucroute — sauerkraut cooked in white wine is a cornerstone of Alsatian cuisine and is always combined with a variety of smoked meat and potatoes. Chef Christophe will teach how to make choucroute from scratch. Class begins promptly at 10.30am. The cost includes: tea or coffee on arrival all ingredients cooking equipment aprons and recipe glass of Champagne while cooking two course lunch… Read more »