:: 2016/05/04

Cooking French at Studio Look and Cook Zielona Góra 22 June 2016

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It was indeed an elegant affair cooking classical French cuisine with an eager audience,  our menu for the day featured

MOULES MARINIERE

VOL AU VENT FASZEROWANE ŁOSOSIEM Z POREM DUSZONYM W BIAŁYM WINIE

SAŁATKA Z RUKOLI, GRUSZK I  ROQUEFORTU  Z ORZECHAMI WŁOSKIMI  I MIODOWYM SOSEM

CIENKIE CIASTO PTYSIOWE Z KREMEM POMARAŃCZOWYM, PODAWANE Z GORĄCYM SOSEM CZEKOLADOWYM

PIECZONE ENDYWY  I SZYNKA Z SEREM GRUYERE I KARAMELIZOWANY CEBULI

All this accompanied by fine white and red wines specially chosen for the event by Sommelier. Wonderful evening which lasted for quite a while give given the delicious food and the wine talk.

Smacznego