A French Fresh Start with Chef Patricia Hebert-Jenks. A light and tasty menu featuring: Starter: Potage de pommes de terre, ail et poireaux. A perfect comforting winter soup made with leeks, potatoes and garlic. Main Course: Filet de poisson sur un lit de légumes en papillote. A fish filet on a bed of vegetables and herbs cooked in a foil paper envelop. Dessert: Ananas rôti à la vanille et aux épices. A roasted pineapple with vanilla served with a banana and spice sauce.
All classes are $35 per person and taught in the Culinary Stone's kitchen.