This morning I made a trial run of cooking teurgoule normande, the dessert to be served as part of a menu of specialties from the region of Normandy at our Quarterly Chefs Dinner Tuesday March 20, 2018 at Café Presse. Teurgoule is a traditional, grandmotherly dish made with raw whole milk, short grain rice, sugar …
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Fin d’hiver en Normandie Our next quarterly Chef’s Dinner features the food of the region of Normandy. Blessed with the culinary bounty of its cold coastal waters, its lush pasture-lands and its famous orchards, Normandy offers a cuisine of unparalleled richness and generosity. Join us as we celebrate late winter in Normandy! What: 5-course family-style …
March 2018 Chef’s Dinner at Cafe Presse Read More »
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