Symphony of Chicken and Their Sauces at the Cook

Once again, I was at the Cook on September 20th presenting a program of variations of chicken.

First came a country pâte.

Then a chicken with lobster bisque sauce following a chicken mole.

Then a vol au vent with chicken calvados cream sauce.

Dessert: crème brulée with raspberries and crème chantilly.

We cannot forget the cheese presentation offered by Stefanie from Milkhouse.

It was a pleasure listening to her and tasting her cheeses.



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