French Cooking and Conversation: Class #3

The third session of French Cooking and Conversation focused on the Loire region of France and included citrouillat berrichon (a squash or pumpkin tart), potée du berry (a main dish made with sausage, pork belly, lentils, parsnips, and carrots), and roussettes de chartres (a diamond-shaped cookie made with orange extract, rum and lots of eggs and flour).  Students were grouped at various stations and enjoyed making each course.  Dinner was amazing.  We thank the wonderful students in this class, instructor, Clovis Anjard, and assistant, Melissa!