This is a class not to be missed!
Chef Bruno was born and raised in the Eastern French town of Besançon. At the age of sixteen, he entered an apprenticeship to become a chef. Hence, he has many years of experience and has also won medals in cooking competitions!
Students will learn to make the following:
· Poached egg served over tomato fondue, sautéed escarole and shaved parmesan
· Chicken Fricassée with lemon sauce and mushrooms, rice Pilaf and French Haricots Verts
· Tarte Tatin with Crème fraîche
Duration: 2+ hours
Cost: $150 per person
To register, email firstname.lastname@example.org or call 888.882.8779
Note: This class has a minimum of 6 students.