A comforting fall menu that will prepare us for the holidays and introduce us to cook turkey in an original way. Oeufs “mimosa” my way, a very French version of deviled eggs. Then we will make “Sauté de dinde aux pruneaux et bacon” turkey breast stuffed and cooked with dry plums and bacon in a delicious creamy white wine sauce accompanied by Pomme Duchesse, a pretty way to prepare and serve potatoes. For dessert: a seasonal specialty, a pumpkin and spice creme brulee.