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Cooking from the South of France - Hands on Cooking Class

Cooking from the South of France – Hands on Cooking Class

Flatbread with Chevre and Caramelized Onions, Chicken Provençal, Seared Duck Breast with Black Currant Reduction, Potato Gratin with Gruyere, Mixed Greens with Lardons and Homemade Croutons, Cherry Clafouti with Chantilly Cream

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