Fine French Dining

DurhamThursday 1st January 1970

The team worked together to create an elaborate 4-course French dinner including baked brie, Vichyssoise soup, mesclun salad, Poulet aux Quarante Gousses d’Ail, and chocolate mousse. While enjoying this 5-star cuisine, the team had a chance to catch-up and connect, all while enjoying each other’s company.