Description
The flavors of a French fall is the inspiration for this three-course menu that I will teach in my Autumn in Paris demonstration class. The meal will center around a classic duck dish – Magret de Canard with Fig Sauce. Learning classic, and surprisingly simple French cooking techniques will encourage you to recreate these dishes in your own kitchen. It’s easier than you think! Of course, the learning will be followed by a delicious lunch we will enjoy together in our Hudson Valley/Berkshires kitchen.
MENU TO INCLUDE:
- Roasted Butternut Squash Soup with Beurre Noisette
- Magret de Canard with Fig Sauce
- Garlic Mashed Potatoes & Roasted Seasonal Vegetable
- Apple Tarte
