This class is packed full of French techniques, from how to properly handle a lobster, to salt baking fish…beurre blanc sauce, to snow eggs in custard with spun caramel. Most restaurants make Lobster bisque from a commercially purchased base; not here! Join Shelley in Lambertville, NJ for this not to be missed class.
Menu:
Lobster Bisque
Salt Baked Whole fish with Beurre Blanc Sauce
Braised Fennel
Oeufs a la Neige (Poached meringue eggs in custard with spun caramel)
Location: Shelley’s Table, Lambertville, NJ
Limit: 6 cooks
Cost: $140/pp