You’ll make these dishes:
- Cocktail snack: Gougères with Comté (cheese profiterolles), tapenade of artichoke hearts, toasted almonds with piment d’esplette.
- Starter: Salad Lyonaise with a poached egg, honey tomatoes and home made mustard vinaigrette.
- Main course: Grilled bavette with béarnaise sauce, Pomme Anna with thinly sliced Roseval potatoes and haricots verts with roasted garlic in Pernod (the vegetarian alternative is crottin from the oven)
- Dessert: Tarte tatin, an upside down apple pie with raspberries and crème chantilly with cinnamon.
- Coffee snack: chocolate truffels with orange, rosemary and fleur de sel.
In case you choose a 3 course cooking workshop (only Saturday through Tuesday, minimum 12 people) the three cocktail bites will be deleted from the menu.
