Would you want to learn how to make a delightful conté cheese soufflé with a sassy mustard walnut dressing?
Well, the day you can learn cooking secrets from Executive Chef Jean Paul Lair at Le Vallauris restaurant in Palm Springs isn’t far off. His next cooking demonstration is on Monday, Nov. 14
He’ll teach you how to make wonderful dishes like baked Mallard duck stuffed with dates, served with fresh arugula, yummy potato cakes and a haricots vert salad tossed with olive oil, French shallots and fresh thyme.
Chef Jean Paul Lair gave out the secret to that exquisite dish at his last cooking class in October. Classes are offered every second Monday of the month.
Wouldn’t it be great to serve your family a fantastic vegetarian ragout with a main dish of peas and mushroom ravioli? To learn that secret, you’ll need to attend chef’s cooking demonstrations.
Okay, here’s a hint of what you’ll learn. The specialty at Vallauris restaurant is Mediterranean French California cuisine, with a twist of Chef Lair’s culinary humor. Interested?
You might learn the chef’s secret to his grilled, crusted sea bass. First, buy fresh sea bass. Then you’ll need garlic and parsley for the cremolata. Oh, oh. The chef says stop. This recipe is a secret. If you want to learn this secret, stop at the Le Vallauris restaurant.
Bring your curious self, a pen and a notebook, and learn the secrets of cooking by Chef Lair. Samples of all the tasty food prepared are given to those in attendance. The next class is Nov. 14 and you’re invited