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French Easter Family Menu

Chef Patricia

This menu is in memory of the traditional Easter lunch served by my grandmother. Starter: Scallops in a leek and Noilly Prat wine sauce. Main course: a  traditional roasted leg of lamb revisited by stuffing it with a mix of fresh herbs and served with “flageolet” beans in a creamy garlicky sauce. Dessert : crème aux œufs caramel. Egg custard over a bed of caramel. 

Earlier Event: April 4
Creating Creole
Later Event: April 11
Salmon 101