A French Holiday

  • December 16, 2016
  • 11:00 AM to 2:00 PM

Details

with Chef Pierre Lagourgue

Butternut Squash Soup • Crab Gratin with Green Apples • Loin Of Venison with Red Currant Bordelaise • Puree Of Celery Root with Toasted Almond • Lemon Souflée Pudding Cake