http://www.levallauris.com/
385 W Tahquitz Canyon Way - PALM SPRINGS - CA 92262 - Tel (760) 325 5059
WE ARE CLOSING THE RESTAURANT FOR THE SUMMER TODAY AND WE WILLREOPEN SEPTEMBER 12TH 2014
 
           
  Our Blog Cooking Classes  

Cooking Classes


Due to the tremendous success of our 2009-2013 series of Cooking Demonstrations by Executive Chef
Jean Paul lair and Pastry Chef Laurent Dellac Le Vallauris will start its 2013-2014 Season
with the Monday October 14 Demonstration in the Patio at 10:30am.

These demonstrations are scheduled for the entire season.
We will post a notice should some dates change
.


 OCTOBER 14TH,2013

MISE EN BOUCHE
Corn Gazpacho, Lamb Mergez, Salmon Tartar
APPETIZER
Goat Cheese Fritters Sweet Red Bell Pepper Dressing
Baby Endive and Hazelnut Salad
MAIN COURSE
“Petite Bouillabaisse” Fish and Seafood    Saffron Soup
DESSERT
Banana Lime Parfait Glace, Caramel sauce

NOVEMBER 11TH, 2013

MISE EN BOUCHE
Spinach Veloute, Pork Rillette, Eggplant Tart
APPETIZER
Fried Oyster on Red Beet Watercress Salad
Horseradish and Wasabi Crème Fraiche
MAIN COURSE
Roasted Rack of Lamb, Lamb Juice, Mint Pesto, Pomme Macaire and Swiss chard
DESSERT
Pumpkin Crème Brulee, Peanut Cookie

DECEMBER 9TH, 2013

MISE EN BOUCHE
Cauliflower Veloute, Wild Boar Pate
Bay Scallops Coconut and Lime
APPETIZER
Butternut Squash, Comte Cheese and Bacon Soufflé Baby Frisee
MAIN COURSE
Roasted Veal Filet with Chanterelles au Jus
Potato Mascarpone and Truffle Raviolis
DESSERT
Chocolate Gianduja Cake

JANUARY 13TH, 2014

MISE EN BOUCHE
Lentil Curry Soup Potato and Chorizo Croquette   Crab on a Radish
APPETIZER
Hamachi Tartar with Citrus and Crispy Rice
MAIN COURSE
Braised Rabbit Leg Red Plum Cabernet Sauce with Parmesan Soft Polenta
DESSERT
Quince Tart, Grapefruit Sorbet

FEBRUARY 10TH, 2014

MISE EN BOUCHE
Smoked Corn and Crab Soup Chicken Tandoori Brochette Fried Shrimps with Ginger
APPETIZER
Beef Filet Tataki on Portobello Inoki Mushroom
MAIN COURSE
Scallops and Clams with Coconut Lime reduction Sautéed Butternut Squash
DESSERT
Hawaiian Carrot Cake (pineapple, macadamia nut)

MARCH 10TH, 2014

MISE EN BOUCHE
Cannellini Bean Veloute, Cone of Roquefort and Walnut Maple Syrup Tuna Tartar
APPETIZER
Daikon Roll Blue Crab on Pomelo Juice Gelee
MAIN COURSE
Organic Chicken with Honey and Lemon Oriental Vegetables
DESSERT
Traditional Rum Baba

APRIL 14TH, 2014

MISE EN BOUCHE
Red Beet Raspberry Gazpacho Quail eggs with Smoked Salmon, Mushroom Brochette
APPETIZER
Sweet and Spicy Pork Belly with Spinach Celery and Apple Salad
MAIN COURSE
My Halibut Fish and Chips with a lighter Tartar Sauce
DESSERT
Gateau Basque

MAY 12TH

MISE EN BOUCHE
Chilled Parsnip and Saffron Cube of Beef”en Gelee” Cucumber cup with Caviar Crème Fraiche
APPETIZER
Heirloom Tomato Watermelon and Avocado Summer Salad
MAIN COURSE
Lamb Medallion Black Olive Crust Arugula Garlic Oil with Cold Spaghetti and Zucchini Salad
DESSERT
Exotic Cream Puff

Tea or Coffee
Price: $58


Book Now: info@levallauris.com



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



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