and
Chefs Patrick Chabert and Michel Coatrieux
of the French Culinary Experience
invite you to a
Summer Soirée Dinner
August 30, 2003

During the wine reception we will tour the school's two kitchens, one for demonstrations and one for hands-on experience. Following the reception, we will sit down to a truly exceptional French dinner, prepared by Chefs Patrick and Michel who were trained in France and worked in two- and three-star Michelin restaurants before being recruited to come to America.

Chef Patrick was, for sixteen years, the sous chef at Le Français, one of the most acclaimed restaurants in the US. Chef Michel worked for the same owner of several top-rated French restaurants in the north and northwest suburbs of Chicago.

MENU

WINE & CANAPÉ RECEPTION
Wines Paired with Dinner

FIRST COURSE
Terrine of Smoked Salmon, Alaskan King Crab,
Sautéed Salmon and Grilled Tuna with Cucumber Dill Sauce

SECOND COURSE
Lobster Ravioli with a Light Lobster Cream Sauce

THIRD COURSE
Rack of Lamb à la Provençal
With Seasonal Vegetables

FOURTH COURSE
Tender Green Salad with Cumin-scented Goat Cheese Terrine

FIFTH COURSE
Assortment of Three Miniature Desserts:
Fruit
Chocolate
Glacé

Coffee

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