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| On Sunday at the cooking school, Andrea receives instruction from Chef Bonnot on the preparation of Herbed Lamb with Garlic. This main course will be preceded by Salmon Mousse, and served with Flageolets (a French bean variety with light-colored seeds) and Tomatoes Provençal (tomatoes stuffed with sautéed onion, garlic, herbs, and breadcrumbs). Yum! Now that's a lesson worth tasting! |
