French students enjoyed a formal French dinner prepared by Darlington Dining Services chefs on Nov. 7 in celebration of National French Week. The menu included rosemary crêpes filled with caramelized onions and mushrooms topped with a garlic foam and port reduction; red snapper en papillote with julienned carrots, squash and zucchini; roasted tomato sorbet with a garlic tuile and basil reduction; chicken with candied shallots over a potato and spinach galette; salade; a small wedge of boursin, a small raclette of brie, three roquefort-coated grapes and some baguettes; and milk chocolate and honey suckle crème brûlées with spiced strawberry compote for dessert.
