Seafood Lovers Cooking Demonstration and Luncheon

The pleasures of the table, fine food and wine are an essential part of a passionate life. Please join us on Saturday,
February 10 at 11:00am for Chef Jacques’ Seafood Lovers Valentine’s Cooking Demonstration and Luncheon. Raymond Oliver, author of Gastronomy of France said, “The reason that bouillabaisse has a world reputation is because it is an aphrodisiac”. My Papa’s classic bouillabaisse features shellfish and julienned vegetables. Our main course includes a delectable dish of truffled Maine lobster, bibb lettuce fondue, surrounded by a lobster cognac bisque. Our “piece de la résistance” for dessert lovers, chocolate and passion fruit mousse cake. Romantic celebrations are a tradition at L’Auberge Chez François, and what better way to celebrate Valentine’s Day!

To Sip During Chef Jacques’ Cooking Demonstration
Leon Galhaud Rosé Crémant de Bordeaux

Papa’s Classic Bouillabaisse
(Scallops, Shrimp, Mussels and Rockfish Medley in Saffron Broth)
Château de Campuget Rosé 2016

Organic Mesclun Salad, Vinaigrette Maison

Blood Orange Sorbet

Truffled Mousseline of Maine Lobster, Bibb Lettuce Fondue, Lobster Cognac Bisque
André Brunel Côtes du Rhone Blanc 2015

Valrhona Chocolate and Passion Fruit Mousse Cake

Gilette’s Locally-Roasted Coffee, Harney & Sons Fine Teas

$118.00
excluding tax and gratuity; for a total of $150.00

We are happy to adjust the menu to accommodate guests’ dietary restrictions, please email chezlauberge@aol.com with special requests. Patrons will have the opportunity to purchase these wines at a discounted price.