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.