Sarasota’s Classical French students made Vichyssoise with Pommes Nid and a Chive “Caviar” garnish, Poached Salmon with Le Puy Lentils, Persillade Vegetables and a Beurre Rouge Sauce, Roasted Pork Tenderloin with Herbed Goat Cheese Socca, Flambéed Grapes and Sauce Robert. Hungry yet??