Step back in time during the grandeur of Lord Falmouth’s Manor Tregothnan, a historical estate in Cornwall. This recipe, inspired by what is called “white” chicken fricassee, appears in the first professional French cookbook, Le Viandier. We will make a version that is simple and delicious, and the results will make you look like a professional chef. Accompanying our Falmouth Chicken will be a butternut cream soup with port, and the quintessential crumpet, an indispensable part of the English tea scene. Truly a one-of-a-kind class that will spark your creativity to cook more unique cuisines.