As week one of the Classical French class came to an end at Melbourne’s Center for Culinary Arts, students created a banquet menu for service.

Featured were dishes like Poulet au Vinaigre (Farmhouse style Chicken in Vinegar Sauce), Porc au Lait (milk braised pork), Ouefs Poche En Muerette (Red wine Braised eggs with Bacon and Mushrooms).  Dessert featured individual Gateau Nancy- which disappeared too quickly to photograph- and Tart Normande.

KU MLB Le Grande cuisine March 2015 (3) KU MLB Le Grande cuisine March 2015 (4) KU MLB Le Grande cuisine March 2015 (1) KU MLB Le Grande cuisine March 2015 (2)