Traditions from the Northwest of France with Chef Wecker

Classically trained in the French culinary tradition, Chef Wecker examines the art of crepe making. Create savory Bretagne buckwheat crepes with brie & sautéed apples, accompanied by a delicious Veal Aux Ecrevisse (with crayfish), roasted carrots & turnips. Imagine yourself in the small village in Northwestern France that became famous for this classic crepe recipe.

Menu: Bretagne Buckwheat Crepes with Brie & Sautéed Apples; Veal Aux Ecrevisse (with crayfish), Roasted Carrots & Turnips.