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Summer on the French Riviera at Ramekins Culinary School


with Chef Pierre Lagourgue
Demo

• Chilled White Peach Soup with Mint
Chiffonade
• Seafood Salad with Ginger Vinaigrette
• Duck Breast with Creamed Sweet White Corn, Morel Mushroom Sauce
• Chocolate Crème Brûlée