Provençal Tastes
This menu, from the south of France, begins with an Eggplant and Red Pepper Terrine layered with cheese and served with a raw tomato sauce. Red Snapper in Brunoise Sauce, Mediterranean fish cooked with an array of vegetables, follows with a light dish of Cucumber with Tarragon. An airy Jam Omelet Soufflé makes a surprising end.
Discover the 90/90 Dinner Series
Discover the 90/90 Dinner Series and join the national campaign to Celebrate Jacques and create fundraising celebrations that change lives through culinary education.