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Sous le soleil de Provence: Under the Provençal Sun

Chef Patricia

For a starter: Terrine fraîche de tomates au basilic, aux olives et anchois. A refreshing “terrine” of tomatoes, olives and anchovies flavored with basil. Then as a main course, we will prepare a classic stew of Provençale cuisine: lamb cooked with carrots and olives and simmered in white wine, served with Tomatoes Provençales. For dessert: a lime and strawberry mousse served with its coulis.

Earlier Event: June 29
A Night in Bali
Later Event: July 3
Wine Wednesday