Date: Friday, January 24

Time: 10 am to 1.15 pm

Ingredient fee: 3,000 yen 

Limited to: 10 participants

Facilitated by: Lauriane Dezutter Ratinaud 

On the menu: 

• Appetizer: Tuna Rillette is a dip often served on toast or with veggies as an appetizer or a starter.
• Chicken blanquette is a traditional French stew made with chicken, vegetables, and a rich white sauce. This dish is cherished for its mild, comforting flavors and its creamy texture. Usually served with rice.
• 3-Flan Pâtissier: a classic French pastry dessert made of puff pastry filled with a ticked and creamy vanilla custard.

Click HERE to sign up