
Unpretentious, comforting and delicious. Nutritious and economical, eggs are not just for breakfast. Recipes include eggs en cocotte (eggs baked in ramekins) with sauteed mushrooms, spinach and roasted tomatoes; vegetable frittata with rustic red pepper salsa; a classic French omelette with fresh herbs and a light dessert soufflé served with a Grand Marnier crème anglais. Who would have thought the humble egg could achieve so much?
Demonstration Class $75 per person
This course is offered throughout the year by appointment, for groups of 8-10 participants.