Pastry: Chef Jacques Joly

“International Delicacy”

Coconut tapioca: a delicious and healthy desert made with coconut milk and small pearl tapioca. Chocolate samosas: A very popular Indian snack! Fried or baked pastry with sweet filling. Pineapple tea cake.

Cuisine: Chef Pascal

Seafood Paëlla from Valencia (seafood & chicken). Spanish tortilla (vegetarian and chorizo).

Pastry: Chef Philippe Harel

Regal your family on Sunday morning by making from scratch and baking your own French croissant and pain chocolate.

Cuisine: Chef Jean

Jumbo lump crab cakes with mango relish, Beef Wellington with Port wine truffle sauce, Paume Dauphine

Pastry: Chef Francis Grosse

Chocolate Bonbon: Prepare for the winter season by making your own chocolate candy.

Wine: Charelle Grant

Wine from the South of France: Red, White and Rosé.

Pastry: Chef Philippe Dege

Tiramisu- Classic and Revisited: Traditional Italian mascarpone and coffee cheesecake and a more modern variation with cherry and lime.

Cuisine: Chef Jean Moyssan

Lobster bisque, chicken scallopini with marsala mushroom sauce, homemade fresh pasta.

Pastry: Chef Jacques Joly

Churros: A traditional Spanish or Portuguese treat! Fried pastry served with three different chocolate and fruit-based dipping sauces.

Cuisine: Chef Jean Moyssan

New England clam chowder, lobster Thermidor, thyme scented risotto.

Pastry: Chef Lee Ben Shoshan

Pecan Pie Bread Pudding: Enjoy the flavors of pecan pie in a creamy and delicious bread pudding.

Cuisine: Chef Jean Moyssan

Thanksgiving Theme Butternut squash soup, brined and honey-glazed roasted turkey, homemade cranberry relish, Yukon gold potato casserole.

Pastry: Chef Philippe Harel

Crêpes: Have fun and learn how to make crêpes with different fillings.

Pastry: Chef Francis Grosse

French Buche de Noël: Special Christmas cake, Biscuit roulade buttercream decorated with meringue.

Cuisine: Chef Jean Moyssan

Oyster Rockefeller, salt crusted prime rib with bordelaise sauce, chestnut mashed potatoes and green bean casserole.