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LN161 Classic Veal Stew & Far Breton dessert

  • 16 Nov 2011
  • 9:30 AM - 12:30 PM
  • Private residence, rue du Faubourg Poissonnière, 75009 Paris. Metro: Bonne Nouvelle
  • 13


  • If attending with Joint Member and paying for both, please enter Joint Member Details into guest box on registration form.

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Wednesday, November 16maryoleary

Come and enjoy more comfort food for fall. Blanquette de veau, the classic creamy veal stew could become your family's next favorite meal.  In 2006, Le Monde noted that a survey of 1,000 French adults ranked blanquette de veau as their favorite traditional dish.  Our chef, Francoise, will give us all the tips and tricks for making a perfect creamy veal stew featuring winter vegetables.  For dessert we will enjoy Far Breton, Brittany's famous dessert.  Similar to clafoutis, the traditional Far Breton uses prunes instead of cherries.  This family favorite is made with ingredients you always have on hand.

This is a demonstration-style class.

Meet promptly at 9:20 am at metro Bonne Nouvelle on the corner of Boulevard Poissonnière and rue d’Hauteville in front of McDonald’s, across from the REX Theater. 

InstructorFrançoise Meunier trained in the hotel and cooking school in Toulouse.  In 1997, she opened one of the first private cooking studios in Paris.  Her practical approach and easy-to-follow demonstrations will teach you how to reproduce delicious French and ethnic dishes at home.
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