Le Vallauris Cooking Classes Schedule, 2013-2014

Welcome back to our cooking classes.
Here is the Chef’s schedule for season 2013-2014
Book Now: info@levallauris.com
 
 OCTOBER 14TH,2013
MISE EN BOUCHE
Corn Gazpacho, Lamb  Mergez, Salmon Tartar
APPETIZER
Goat Cheese Fritters  Sweet Red Bell Pepper Dressing Baby Endive and Hazelnut Salad
MAIN COURSE
“Petite Bouillabaisse”  Fish and Seafood    Saffron Soup
DESSERT
Banana Lime Parfait  Glace, Caramel sauce

NOVEMBER 11TH, 2013
MISE EN BOUCHE
Spinach Veloute, Pork  Rillette, Eggplant Tart
APPETIZER
Fried Oyster on Red  Beet Watercress Salad   Horseradish and Wasabi Crème Fraiche MAIN COURSE
Roasted Rack of Lamb,  Lamb Juice, Mint Pesto, Pomme Macaire and Swiss chard DESSERT
Pumpkin Crème Brulee,  Peanut Cookie

DECEMBER 9TH, 2013
MISE EN BOUCHE
Cauliflower Veloute,  Wild Boar Pate   Bay Scallops Coconut and Lime
APPETIZER
Butternut Squash,  Comte Cheese and Bacon Soufflé Baby Frisee
MAIN COURSE
Roasted Veal Filet  with Chanterelles au Jus   Potato Mascarpone and  Truffle Raviolis DESSERT
Chocolate Gianduja  Cake

JANUARY 13TH, 2014
MISE EN BOUCHE
Lentil Curry Soup  Potato and Chorizo Croquette   Crab on a  Radish
APPETIZER
Hamachi Tartar with  Citrus and Crispy Rice
MAIN COURSE
Braised Rabbit Leg  Red Plum Cabernet Sauce with Parmesan Soft Polenta
DESSERT
Quince Tart,  Grapefruit Sorbet

FEBRUARY 10TH, 2014
MISE EN BOUCHE
Smoked Corn and Crab  Soup Chicken Tandoori Brochette Fried Shrimps with Ginger APPETIZER
Beef Filet Tataki on  Portobello Inoki Mushroom
MAIN COURSE
Scallops and Clams  with Coconut Lime reduction Sautéed Butternut Squash
DESSERT
Hawaiian Carrot Cake  (pineapple, macadamia nut)

MARCH 10TH, 2014
MISE EN BOUCHE
Cannellini Bean  Veloute, Cone of Roquefort and Walnut Maple Syrup Tuna Tartar APPETIZER
Daikon Roll Blue Crab  on Pomelo Juice Gelee
MAIN COURSE
Organic Chicken with  Honey and Lemon Frisee Oriental Vegetables
DESSERT
Traditional Rum Baba

APRIL 14TH, 2014
MISE EN BOUCHE
Red Beet Raspberry  Gazpacho Quail eggs with Smoked Salmon, Mushroom Brochette APPETIZER
Sweet and Spicy Pork  Belly with Spinach Celery and Apple Salad
MAIN COURSE
My Halibut Fish and  Chips with a lighter Tartar Sauce
DESSERT Gateau Basque

MAY 12TH
MISE EN BOUCHE
Chilled Parsnip and  Saffron Cube of Beef”en Gelee” Cucumber cup
with Caviar Crème Fraiche
APPETIZER
Heirloom Tomato  Watermelon and Avocado Summer Salad
MAIN COURSE
Lamb Medallion Black Olive Crust Arugula Garlic Oil with Cold Spaghetti
and Zucchini Salad
DESSERT
Exotic Cream Puff

Book Now: info@levallauris.com

Most of the Chef ‘s offerings include sourcing local and whenever possible all naturally grown/raised organic produce and products.
Consequently Le Vallauris Cuisine features seasonally, regionally, and globally influenced gourmet cuisine.

levallauris214

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About Le Vallauris Restaurant

Le Vallauris restaurant is open 7 days a week from 11.30 to 2.30 and from 5.00 to 10.30 385 W Tahquitz Canyon Way - PALM SPRINGS - CA 92262 TEL (760) 325 5059 Le Vallauris restaurant in Palm Springs features Mediterranean French California cuisine.
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