Fall is here with it's autumn breezes, harvest moons and yellow, orange and red falling leaves. With this seasonal change L' Auberge cooking is featuring three renowned selected chefs who will teach world class French cuisine centered around the freshest of seasonal bounty available in the Pacific Northwest.

We are teaching three very different menus taught by three very special chefs. Each one of the chefs teaching at L'Auberge cooking has his own distinctive style and yet they have one thing in common. They love what they do and love teaching you what they love.

The cuisine of Morocco is rated among the best in the world, and rightly so. There are few places where food is more carefully and artistically prepared, more delightfully served, and more enjoyed than in this country. Moroccan cooking is characterized by rich spices on the cook's shelf, and in her mortar. The scents of coriander, cinnamon, cumin, saffron, marjoram, and onion mingle with the pungency of olive oil and the sweetness of sandalwood, mint, and roses, delighting the senses.

• Spiced Olives
• Moroccan Carrot Salad
• B'Stella (layered pie with chicken)
• Couscous with Vegetables
• Tajine of Lamb with Apricots and Honey
• Moroccan Sweets
• Mint Tea

Thick fresh cream, pale sweet butter, cider from fragrant apples, and oysters with the briny taste of the sea--- these are the natural riches of Normandy and Brittany. This rugged land of dairy farmers and fishermen gives us such specialties as Roast Chicken with Calvados and the famous Brittany Buckwheat Crepes. Lobster cooked outdoors, and many classic seafood dishes are all gifts from Normandy. For a taste of this bounty, join chef Hope Sandler in preparing a delicious Harvest Dinner from this famous French peninsula region.

• potage Aux Carottes at Aux Panais (Carrot & Parsnip Soup)
• Poulet Roti Au Calvados (Roast Chicken with Calvados)
• Gallets Bretonnes (Brittany buckwheat Crepes) with gruyere Cheese, Bacon, & Sauteed Mushrooms)
• Haricot Verts Aux Beurre (Buttered Green Beans)
• Coeur a la Creme (Heart-Shaped Fresh Cheese) with Fresh Fruits

Featured guest, Master Chef Andre Mercier will teach and demonstrate a four course dinner class in the Classical French style on the Loire region of France.

• Prawns au whiskey flambe
• Sauteed Quail with Sauce Romesco
• Puree of Carrots and potatoes
• Garden Salad with Endives and Watercress aux Vinaigrette
• Almond nest with Strawberries Romanoff