Techniques of French Cooking- YOUTH

Techniques of French Cuisine-Youth
Monday: French Onion Soup Gratinée with Fresh Baked Baguettes; Chicken Roulade with Red Pepper, Basil and Citrus Boursin; Pommes Boulangère (French Potato Gratin); Seasonal Vegetable Fricassee; White Chocolate Mousse Roulade with Mixed Berries.

Tuesday: Tomato Bisque with Lemon Thyme Madeleines; Bifteck Hatche (French-Style Beef Patty with Onions and Thyme); Fougasse- French Flatbread with Olives and Herbs; Tartiflette-Cubed Potato and Cheese; Tarte Tatin with Cinnamon Crème Chantilly.
Wednesday: Quiche Lorraine with Pate Brisee; Fish en Papillote with Fresh-Made Pasta; Sautéed Ratatouille Salad; Crème Brulee with Petit Fours.
Thursday: Tourin-French Garlic and Onion Soup with Roasted Garlic Boule; Spinach and Parmesan Soufflés; Boeuf aux Carottes (Beef Stew with Carrots); Chocolate and Strawberry Profiteroles.
Friday: Flamiche aux Poireaux (Leek and Onion Pie); Pain de Campagne (French Country Loaf) with Simple Garlic Confit; Boulettes de Porc with Caramelized Onion Sauce; Riz au Fromage (Rice with Cheese); Sablee Breton (French Butter Cookies).
Instructor: Chef Joel Olson, Hemmachef