The pastoral countryside of Normandy, full of orchards and stunning villages, is famous for the “four C’s” Cream, Camembert, Cider, and Calvados. In this edition of our Exploring France series, Marie Rutherford will take you on a trip down the coast to make agneau vallee d’auge (braised lamb ribs with Calvados, leeks, and creme fraiche); celery root gratin with camembert and hazelnuts; and cabbage with apples, green onion, and horseradish vinaigrette. And since no dinner in France is complete without a bit of sweetness, you’ll finish the meal with classic far normand (apple and Calvados custard).
Please note: some classes can be adjusted for students with dietary restrictions, but many cannot. If you’re vegetarian, pescatarian, or gluten-free, you can use the drop-down menu on our events page to view the best classes to fit your needs. If a class you’re interested in doesn’t appear in that filtered view, please email us before registering and we’ll see if the class’s menu can be modified.
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