Tess’s Kitchen Cooking Classes: Nouvelle Menu for Spring

Asparagus soup with herb butter and roasted garlic 

Georges Blanc; Cabbage stuffed with king salmon, Meyer lemon beurre blanc 

Alain Senderens; Seared duck breast with orange zest and green peppercorns

Joël Robuchon; Yukon Gold potato purée 

Frozen nougat with candied fruit and nuts, kiwi sauce 

Grand Marnier chocolate truffles

Bierwagen Farm Gravenstein apple jellies