International Foods and Advanced Food Preparation - France & Creole Lunch

International Foods and Advanced Food Preparation - France & Creole Lunch

Join us for a delicious culinary experience at the Culinary Arts Center Dining Room L294. Indulge in the flavors of France and Creole cuisine prepared by our talented students. Savor the taste of some Louisiana iconic Creole cuisine influenced by Classical French main course. Don't miss out on this culinary opportunity to savor exquisite dishes and merged cultures. Reserve your spot now!

Menu

Creamy Classical Shrimp Bisque with Fried Po Boy Oysters Crostini's

Roasted Golden Beets and tender Greens tossed in a Champagne vinaigrette topped with toasted Walnuts.

Classic Duck Leg confit topped with a sweet Cherry Sauce, served with Haricots Verts in a brown Butter sauce and Potato Terrine.

Vegetable Roulade filled with spinach and mushroom truffle filling baked in a carrot puree, Vegetarian Option

Traditional Beignets with Coffee Creme Anglaise, garnished with French Macaroon.

Host or Publisher Chef Ricardo Aragon