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Teurgoule trial

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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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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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Cafe Presse

March 2018 Chef’s Dinner at Cafe Presse

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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 »

Slide 1

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

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