Celebrate the food and wine of Gascony in an evening full of regional specialties!
This class is the next in our series of menus based on famous wine regions. Watch as chef Mickey demonstrates advanced cooking techniques, including precision egg poaching, bacon fat rendering, legume slow-simmering, and more. Guests will enjoy Frisée Salad with Warm Bacon (Salade Landaise) with poached egg, sourdough croutons, and warm shallot vinaigrette to start, followed by a main course of classic Toulouse Cassoulet with duck confit, garlic sausage, pork belly, slow-simmered white beans, and garlic rubbed crostini. The evening will come to a close with a Gascon apple croustade with shattered phyllo pastry and rum-marinated orchard apples.
Upon arrival, resident sommelier & mixologist Tim Clark will welcome guests with an aperitif, followed by wines chosen especially for the evening's menu.
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Party size
1 ticket