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Northwest Culinary
A brief profile of Bertrand de Boutray highlights his training at the Cordon Bleu cooking school in Paris - his specialty of preparing traditional French cuisine, and teaching the art of French cooking in hands-on private home and semi-private cooking classes - his award of a Bronze Medal of Merit from the Seattle chapter of La Chaine des Rotisseurs - and his interest of spending time with his family in France every year.
A sample of one of his menus is entitled "A Taste of France: Provence" with courses that include Petits Farcis Nicois, Enroule De Sole A L'Oseille, Une Legere Tapenade, Sorbet De Lavande, Medaillons De Veau Avec Sauce Aux Treffles, Salade A La Vinaigrette Au Balsamique Et Lavande and finished with Raisin Blanc Sautes Avec Miel, Romarin Et Amandes.