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Auberge de Seattle; French Country Inn & French Cooking School
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Picture of our Orange Chocolate Cake
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The French colonized many countries.  Check out our French/North African five course dinner scheduled for January 16, 2016.  While you take the time to enjoy our "take me to the casbah" dining experience and delight in delicious food and fellowship...listen to a lecture from Mohamed Souaiaia on the state of affairs in modern day Maghreb.
                                             Five Course Menu
$138.00 for one and 50% off on second person  (425) 844 4102

1st Course: From Tunisia, Merguez, spiced Lamb Sausage and from Morocco, Kefta Briouats served with hearty bread.

2nd Course: From Morocco, Traditional Lentil Harira Soup.

3rd Course: From Tunisia Mzoura, Carrot Salad.

Entree: From Morocco, Chicken Tagine with lemons and olives, Couscous and Ads Be Oar Wa Khli: White Beans and Pumpkin.

Dessert: From Morocco, Orange Salad dessert with rose water, cinnamon & powdered sugar. From Algeria, Makroud ed Louse, Almond Cookies.
Please contact (425) 844-4102 to make your reservation.

Sponsored by Select Gourmet Foods
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2015-12-04
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As soon as it gets nice..we are eating outside!
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Hey Everyone,  we've got a cookbook project on Kickstarter and we'd love your support!  If you're crazy about good food like we are, you're going to love it!!

https://www.kickstarter.com/projects/1871325530/french-cuisine-a-traditional-experience
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Our French Specialty Cooking School in the Woodinville Wine Country
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Culinary Basic & Technique Cooking Class On Feb. 20; ROUX
One of the most basic thickening agents used in French cuisine is a roux which is an often misunderstood element of classical cuisine.  In this course this fundamental ingredient will be demystified and explained in detail.  Students will learn how to create flavorful, creamy sauces and soups using this ingredient, including the preparation of New England Clam Chowder.  This time we are using Razor Clams, right from Puget Sound.
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