Normandy is a region called the orchard of France. Choosing it at this time of the year will allow us to use our beloved Michigan apples. They are in full season and make a theme for this class:
- Pommes Fourrées: Apples stuffed with Goat Cheese and Leeks, as an appetizer
- Poulet Normand: Chicken Normandy prepared with mustard, lemon sauce and mushrooms. We will go over the braising technique and discuss side dishes
- Tarte aux Pommes: French style Apple Tart with Apricot Glaze. This will cover the pie dough (pâte brisée) technique.
This class, taught in English, includes recipes, samples and plenty of discussion
$45 - Registration with Rec&Ed at www.aareced.com
Brigitte was born and raised near Paris, France. She comes from a family of caterers, pastry chefs and chocolate crafters. She loves sharing her passion for traditional French cuisine as well as the joys of a beautiful French dinner experience. She is the owner of France Cuisine LLC, a personal chef service in Ann Arbor and has been a cooking instructor for several years.