Engage in this interactive, hands-on cooking experience where you will develop skills to prepare an elegant multi-course menu reflecting the culinary traditions of Paris and historic French bistros.
Under the instruction of Chef David, you will learn the essential foundations of French culinary technique, with particular focus on the classic preparation of coq au vin. You will develop the ability to create silky pomme purée, practice proper blanching and sauteing techniques for green beans almondine, and perfect the delicate method of poaching eggs for a composed frisée and lardon salad. The class concludes with instruction in crafting delicate, caramelized palmiers.
You are welcome to bring wine and beer to complement your dining experience throughout the class session.
Prepared Menu:
- Coq au Vin, chicken braised in wine with pearl onions and carrots
- Pomme Purée, velvety mashed potatoes enriched with butter and cream
- Green Bean Almondine, sauteed green beans finished with roasted almonds and shallots
- Frisée and Lardon Salad, tender frisée lettuce with poached eggs, crispy bacon, and shallot vinaigrette
- Palmiers, caramelized puff pastry crackers with salted sugar finish
Most dietary preferences and restrictions can be accommodated with prior notification. Please inform us of any special dietary requirements at the time of booking; modifications to recipes cannot be implemented during the class session itself.
Note: Class registration requires a minimum group size of two or more participants. For group bookings, please register under a single designated name as one full booking unit.
School Notes: If you do not see a specific location for this event, location details will be provided for you after booking.
Participants under 18 must be accompanied by a paid adult.
All Classes can only accept bookings of 2 or more. If you are booking your class as a group please make the reservation under one name, as a full booking group.
