Our Classes
Es Todo Pintxos
Plats Petits
By Robert Aguilera & Jason Sobocinski
June 25, 2006
- French Salt Tasting:
Maldon . Grey salt . Fleur de Sel de Noirmoutier
- Haricot Vert with Walnut oil
French green beans long and thin, simply blanched in salted water and finished with Le Blanc Walnut Oil
- Cherry Soup
A classic soup from the Jura with a truly simple preparation, clean and straight forward serve with crusty bread
- Escargot with Parsley Garlic and Butter
Little snails sauteed in heaps of butter with garlic and fresh parsley
- Pissaladiere
A rustic French pizza with a thin crisp crust covered with caramelized onions and briney anchovies
- Aligot
Mashed potatoes in the Auvergne style, loaded with fresh Pomerol cheese and whipped to a stringy delightfulness
- Jellied Beef with Toasts
Big tough cuts of meat cooked for several hours with carrots and fennel, and a pigs foot, then stored in the fridge overnight and served cold with toast points
- Apricots with St. Nicholas
Dried Apricots rehydrated in Apricot brandy and served with runny St. Nicolas goat's milk cheese
- Coffee with Apple Juice
A Normandy classic, strong coffee cut with apple cider, sounds bad tastes good
