I was excited to learn many new things during our May Paris trip, including cooking my Paris-Brest choux rings long enough so they don't collapse! This class will also show you the best way to cook duck breasts and the secret to crispy shoestring fries!

Menu:

Silky Celery Root Soup
Seared Duck Breasts with Port Sauce and Figs
Shoestring Fries
Individual Hazelnut Praline Paris-Brest (choux puff doughnuts with Praline Cream)

When: October 18th, 11am - 2:30pm
Where: Shelley’s Table, Lambertville
Cost: $150/pp
Limit: 8 guests