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Recent Menus Items Prepared During My Recent Classes At 
The Cordon Bleu In London

Provencal Pistou Soup 

Warm Diver Scallop Salad with Sauteed Asian Vegetables and Mesclun Greens


Moules Farcis  - Mussels with Fresh Fennel and Tomato Salsa

Bouquet de Crevettes (Shrimp) with Yogurt and Lime Mayonnaise

Saffron Risotto with Peas or Asparagus

Handmade Tagliatelle Pasta with Saffron

Provencal Stuffed Tomatoes

Salmon Escalope En Papillote

Lemon Sole Goujons & Tartare Sauce

French Roast Chicken with Puree de Pommes

Osso Bucco  of Veal Shin Steaks Braised with Vegetables and Wine.

Rack of Lamb with Persillade Crust and Gratin Dauphinois

Pan Fried Duck Breast with Puy Lentil Stew and Madeira Sauce

Piccata of Veal with Glazed Seasonal Vegetables and Citrus Sauce

Steak Au Poivre with Pommes Parisiennes

Handmade Foccacia with Black Olives and Rosemary

Fundamental Recipes Prepared for use in these recipes:  Court Bouillon, Vegetable Stock,  and Handmade Mayonnaise