- Scallop sabayon.
- Fish in papillote (in paper), fondant potatoes, peas, and asparagus.
- Fresh berry tartlets with crème patisserie.
French Autumn Menu / Sauces
Class Dates
- April 19th
- April 26th
- May 3rd
- May 10th
- May 17th
- May 24th
Book a Class
Please note that due to our minimum attendance requirements, your booking will not be confirmed until the class has at least 4 people attending. Once the quota has been met, the class will go ahead as planned and you will then recieve an email conirming your time slot.
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