REGIONAL FRENCH: NORMANDY

Service Description

Poaching, Pastry and Presentantion are highlighted practices in this class. Learn to make court bouillon and add flavor to your everyday vegetables, meats and fish. Impress everyone with an elegant pastry filled with rich custard. Norman Escalope - breast of chicken or turkey poached with vegetables in a cream sauce. Cauliflower alla Grecque -- learn to make court bouillon and elevate your vegetables. Normandy Apple Tart – Paté Brisee, apples and a custard laced with apple brandy.