Mastering French Cuisine
Join Chef Maurice Brazier and learn classic French cuisine made easy.

All About Chicken
Tuesday, January 24, 6pm
Menu: Coq au vin Burgundy style; Poached chicken breast with supreme mushroom sauce; Chicken breast Parmesan; Persillees potatoes & basmati rice pilaf. Price: $90 per person.

Classic French Pastry
Tuesday, February 7, 6pm
Menu: Pâte Brisée; Pear almond tart;
Lemon tart; Puff pastry apple tart.
Price: $85 per person.

Crevettes Francaise
Tuesday, March 6, 6pm
Classic French ways with shrimp! Menu: Shrimp served with the following: Saffron beurre blanc sauce; Anise cream sauce with fennel; Apple curry sauce; Choron Bearnaise sauce. Price: $90 per person.