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Cooking Classes



Due to the tremendous success of our 2009-2016 series of Cooking Demonstrations by Executive Chef
Jean Paul Lair and Pastry Chef Laurent Dellac Le Vallauris will start its
2016-2017 Season with new demonstrations.

These demonstrations are scheduled for the entire season
on the second Monday of the month till May 2017
We will post a notice should there be some changes in dates
The Demonstrations start at 10:30am and are followed by Lunch

Price: $59 plus tax and gratuity

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 OCTOBER 10th, 2016

MISE EN BOUCHE

Chilled Watermelon and Melon Soup
British Columbia Oysters “Gelée”
Prosciutto Mozzarella

APPETIZER

Monterey Calamari “A La Plancha” over Grilled Eggplant with Garlic,
Candied Fennel and Green Onion

MAIN COURSE

Braised Veal Raviolis with Rainbow carrots, sautéed Oregon Chanterelles
and Celery Veal Reduction

DESSERT

Apple Rhubarb Crumble with Vanilla Ice Cream

Consuming raw or undercooked foods may potentially cause a food-borne illness”

Price: $59 plus tax and gratuity

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Some of the Chef's offerings include local and whenever possible,
all naturally grown/raised organic produce and products. Consequently, Le Vallauris Cuisine
features seasonally, regionally, and globally influenced gourmet cuisine.




Book Now: info@levallauris.com