After spending time in France recently, Chef Erica created a menu based on some of the amazing dishes she had the pleasure of eating during the visit. Get familiar with some French cooking terms and techniques, then enjoy this rich and indulgent meal.
ON THE MENU:
Oeufs Meurette de Lyon: Soft Poached Egg in a Bacon and Mushroom Bourguignon Sauce with Rustic Croutons and Fleur de Sel
Classic Buckwheat Crepe with Tender Duck Confit, Roasted Cherries and Crushed Chestnuts served with a salad of Mixed Organic Greens and a Dijon Mustard Vinaigrette
Apple Tarte Tatin: Caramelized Apples melted into Puff Pastry and finished with a hand whipped Chantilly Cream