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 exploreculinaryarts@gmail.com or call 888.882.8779

Note: This class has a minimum of 6 students.