Join guest chef Jean-Marc Larrue for small group cooking classes at Lilly’s beginning Friday, Feb. 22. Classes start at either 10 a.m. or 11 a.m. and last approximately two hours. Held in Lilly’s demonstration kitchen, participants will enjoy an engaging cooking class as they learn to make dishes like marinated and stuffed artichokes; crab soufflé; duck ballotine stuffed with pistachios and maki-style rice; and chocolate macaroons. Each class is $125 per person and includes a three-course lunch, with tax and gratuity included. Space is limited and reservations are required for. For more information or to make a reservation, call 502-451-0447
The French Week cooking class schedule is as follows:
Friday, Feb. 22 - 10 a.m.
Duck Ballotine stuffed with pistachios and maki-style rice
Rockfish Soup served with Parmesan cheese slices
Bouillabaisse with garlic flavored croutons, rouille and aïoli sauces
Saturday, Feb. 23 - 11 a.m.
Tiger Prawn with peanut and saffron cream sauce
Provençal-Style Veal Paupiette
Papillote Dessert with banana, vanilla and lime
Sunday, Feb. 24 - 11 a.m.
Marinated and Stuffed Artichokes with fried bacon
Iced Orange Puree with Grand Marnier
Tuesday, Feb. 26 - 10 a.m.
Mussels with lentils
Pork Loin glazed with honey and thyme, served with caramelized fennel
Roasted Apple with almond cream
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