A third class in Paris, because we just couldn’t get enough! Learn a traditional Perisian approach to seafood and salad.
Coquilles Saint Jacques: A rich dish of scallops and mushrooms broiled to perfection
Simple Salad: Butter lettuce, parsley, pickled radish, caper vinaigrette
Sole Meuniere: Simple, bring, lemony sole, a dish where all the ingredients speak for themselves
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