March 14, 2020
1:30PM - 4:30PM
France has long been an inspiration for chefs, with its well groomed cuisine, tradition and love for fine food and entertaining being unmistakable. Chef Curtiss was fortunate to spend a significant amount of time in France. While Paris is the icon of french cuisine it was the countryside and its people that captured his attention, in particular the Loire Valley’s food, wine and people.
The Loire is known for its light approach to foods and sauces, matching the style of wine. Here Chef Curtiss will showcase a light luncheon menu which you can easily replicate at home.