Le’ Cordon Bleu here we come! And best of all, no plane reservations required! A French-inspired menu as we explore techniques for authentic vinaigrette, searing and sauce techniques, and the art of both sweet and savory soufflés. Goat Cheese Soufflé, Endive Salad With Crispy Duck Rillettes & Champagne Vinaigrette, Pan Seared Scallops With Basil & Lavender Honey on Creamy Truffled Celery Root Puree, Roasted Asparagus With Prosciutto, Fennel & Pomegranate Glaze; Choc. souffle & raspberries.