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??

KU SAR Classical French Feb. 2016 (3) KU SAR Classical French Feb. 2016 (1)