Try classic winter warmers such as boeuf bourguignon and cassoulet and understand how to perfect more technical Provençal favourites such as confit duck, preserved salmon and those classic French sauces.
R650 per person
Date & Time:9 July at 09h30 - 13h30
10 July at 18h00
Contact Leopard’s Leap at +27.218768002 or cooking@leopardsleap.co.za