Tess’s Kitchen Cooking Classes: Nouvelle Menu for Spring

 

A NOUVELLE MENU FOR SPRING
 
Stuffed Portobello mushrooms with curry and apples 

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

Alan Tangren Cost: $141.05

115 Mill Street Grass Valley

Grass Valley, CA 95946