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Longtime Chef Tilda Marquette, owner of La Table Lumière, knows a thing or two about the comforts of French cooking. She brought her local take on French classical cooking to a powerhouse French restaurant that graced Los Angeles for years. Join Tilda as she steps into our little Walla Walla kitchen to share her love of food and cooking. On the menu: Soupe au céleri-rave (celery root soup with cognac); salsifis au gratin (salsify gratin with comte cheese); filet de truite saumonée pochée aux champignons sauvages (poached steelhead filet with a wild mushroom sauce); and sorbet de coings et poire (quince and pear sorbet).
Please note: some classes can be adjusted for students with dietary restrictions, but many cannot. If you’re vegetarian, pescatarian, or gluten-free, please use the menu on our events page to find the best classes for your needs. If the class you’re interested in doesn’t appear in that filtered view, email us before registering, and we’ll let you know whether the menu can be modified.
Longtime Chef Tilda Marquette, owner of La Table Lumière, knows a thing or two about the comforts of French cooking. She brought her local take on French classical cooking to a powerhouse French restaurant that graced Los Angeles for years. Join Tilda as she steps into our little Walla Walla kitchen to share her love of food and cooking. On the menu: Soupe au céleri-rave (celery root soup with cognac); salsifis au gratin (salsify gratin with comte cheese); filet de truite saumonée pochée aux champignons sauvages (poached steelhead filet with a wild mushroom sauce); and sorbet de coings et poire (quince and pear sorbet).
Please note: some classes can be adjusted for students with dietary restrictions, but many cannot. If you’re vegetarian, pescatarian, or gluten-free, please use the menu on our events page to find the best classes for your needs. If the class you’re interested in doesn’t appear in that filtered view, email us before registering, and we’ll let you know whether the menu can be modified.
