LD132 Scallops in Sabayon Sauce, Game Ragout & Wild Mushrooms, Chocolate Macaron Pine Cone

Special Holiday Candlelit Dinner

" Dîner aux Chandelles" Menu & Wines

This class will provide you with a number of fantastic ideas for your holiday entertaining. 

Exceptionally, there will be three courses and premium ingredients befitting a holiday feast.   Also included will be tastes of white, red and sparkling wines.

Our special holiday menu includes:

Noix de Saint Jacques Grillée aux Sabayon - (Grilled Scallops in a Sabayon Sauce)

Ragout de Sanglier aux Ratafia et Trompettes de la Morte (Wild game ragout and wild mushrooms)

Pomme de Pin au Chocolate (chocolate macaron batter used to create a chocolate pine cone) 

Techniques include making an egg and wine Sabayon sauce; making a game ragout; sautéing wild mushrooms; making a moulded chocolate mousse; making chocolate-almond macaron batter for piping and baking as decorations.

About the Instructor: Chef Randall Price will share with us his passion for French cuisine, drawing on his 25 years of experience cooking France for heads of state and working as Chef-Instructor at the professional Paris cooking school, Ecole de Cuisine La Varenne. His entertaining style, easy-to-follow demonstrations and focus on classic techniques will inspire you to reproduce dishes at home.