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Once a year we have a demonstration of French Cuisine in the Herban's beautiful kitchen. Followed by a meal. Sign up well in advance as space is limited. See newsletter for details

For details, please click on recipe of interest below:

2011

Salmon Mousse and Smoked Fish Spread by Tricia

Two Types of Cheese Wafers by Betsy 

Soupe Auvergnate (Baked Potato Soup) by Mat 

Stuffed Cabbage Leaves by Claire

Salade d'Hiver by Betsy

Pommes en Belle Vue (Molded Apple Custard) by Kay

201010

Soupe au Pistou by Claire and Pierre 

Cassoulet de Porc  et de Mouton by Betsy and Francis

Diablotins au Camembert by Tricia and Mat 

La Galette des Rois by Kay 

 

2009

Fromages de France by Pierre 

Classification des Fromages by Pierre

Roquefort Stuffed Mushrooms by Kay 

La Fondue au Fromage by Dolores

Baguettes by Joe

Coeur a la Crème by Tricia

Soufflé by Shirley

 

2008

Carrot Ginger Soup by Tricia 

Brioche Loaf from New Orleans by Mat.

Zucchinis Persillade by Claire 

Coq au Vin by Bryan

Salad by Kay

Pears Sabayon by Lorraine

 

2007

Crèpe Batter by Claire 

Desert Crèpe Batter by Claire

Stuffed and Rolled Crèpes by Claire

Crèpes au Grand Marnier by Betsy and Francis

2006

Gougère by Tricia Herban

Seafood Sausage with Saffron Beurre Blanc
by Rona

Poulet sauté au Xérès by Bryan

Moules au Vin Blanc par Pierre et Tony

Crèpes au Grand Marnier by Betsy and Francis

2005

Pate Chez Nous by Tricia

Filet de Sole Normande by Claire

Risotto au Safran by Bryan

Clafouti du Limousin by Mat.