A light and original starter: a Tartare de Tomates Heirloom seasoned with a shallot dressing and topped with savory cheese and fresh herbs ice cream. For the entree we will prepare a specialty of Pays Basque (south west of France) “Poulet Barquaise". For dessert, a Huckleberry Clafoutis, a reinterpretation of the French Cherry Clafoutis.
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Earlier Event: September 27
Cooking Class - Mexico City - With Chef Columba
Later Event: September 29
Cooking Class - GINspiration - With Mixologist Renee