A French Autumnal Repast with Tess Kelly

Tess Kelly is back from France to teach how to create the perfect autumn three course menu. Included will be Poulet Rôti, one of Van Gogh’s favorite dishes when he lived at the Auberge Ravoux. The menu begins with Butternut squash Soup with Beurre Noisette, followed by the famous roast-y, herb-y, garlic-laced chicken with carrots and tiny potatoes. Dessert? Pear Tarte Tatin. Join us in our Hudson Valley/Berkshire kitchen as Tess shares her experience and techniques of classic, and classically delicious French dishes

Menu to include:

• Puréed Butternut squash Soup with Beurre Noisette

• Poulet Rôti (roasted chicken) basted with a garlic confit and cooked with rosemary and thyme, butter & carrots

• Small Whole Potatoes with rosemary & thyme

• Pear Tarte Tatin with Pâte Brisée Crust