Cooking Loire Valley Tarragon Chicken and Sancerre
Description
Cooking Loire Valley Tarragon Chicken and Sancerre
Saturday, November 21, 2026 | 19:00–21:30
Audience: 21+
Menu: Roasted red and golden beets over spinach with raspberry vinaigrette and a smooth chèvre spread; creamy tarragon chicken with roasted fingerling potatoes and French green beans. Wine pairing: white Sancerre with the beet and chèvre first course.
Make roasted beet salad with raspberry vinaigrette and creamy chèvre, paired with white Sancerre. Prepare tarragon chicken with roasted fingerling potatoes and French green beans for the main course. Learn a French pan sauce and how acidity and chèvre work with the first-course wine. Ages 21+.
What this class looks like
Group Size
2 hours
Duration
18+
Class Level
We Provide
Equipment and ingredients
Any dietary restrictions
- Vegetarian friendly
- Gluten free
- Dairy free
- Egg free
- Vegan friendly
- Nut free
- Kosher friendly
- Fish free
- Shellfish free