Automne à Paris

Let Chef Natalia teach you how to make a fall French menu that’s sure to delight and impress friends and family! Her Chicken Filet Fricassee with Herbs de Provence is a pan-roasted, boneless, skinless chicken filet that is slowly finished in an herbed, creamy sauce, served with Pomme de Truffées, truffled mashed potatoes, and Wild Mushroom Ragú folded into the mash. Dessert is a classic Cherry Clafoutis, a custard-like cake baked with cherries and topped with French Vanilla Crème Anglaise, a lush egg-based pastry cream scented with vanilla bean. Complementary wine pairing.