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.