LM141 French Sausages & Lentils, Tarte au Citron

Wednesday, March 14th

What could be more rustic and traditional than a stew showcasing fresh French sausages and lentils? This is certainly a full-flavored dish that is anything but ordinary. 

Don't forget to bring your notebook because we will learn so much about French sausages, lentils, how to select them and of course how to prepare them "just like your French mother used to make".  To lighten things up for dessert, we will learn key pointers from our chef as she whips up perfect meringue for a tarte au citron.

Instructor: Françoise 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.