Everyday French Cooking/ (95.)
per person/ 3-hour class
Simple, rustic and delicious everyday French cooking Salade Verte
with Tarragon Vinaigrette Tender mixed salad greens with tarragon-mustard dressing. Poulet
Rôti Perfectly roasted, succulent free-range chicken with fresh
herbs, lemons and roasted rosemary potatoes. Tomates
Provençales Oven baked tomatoes topped with parsley, thyme, garlic,
olive oil and bread crumbs. Tarte aux
Pommes Apple-Almond Frangipane Galette.
The Neighborhood Bistro/ (95.) per person/ 3-hour class Delicious casual fare, typical of your favorite neighborhood French bistro Salade Lyonnaise Classic bistro salad with frisée, little gem lettuces, lardons, poached eggs, croutons and steamed sliced potatoes with a white wine vinegar, mustard, olive oil dressing. Coq au Vin Chicken thighs, browned then braised in a red wine sauce w/ thyme, button mushrooms and pearl onions. Profiteroles Petite homemade choux puffs filled with ice cream and draped in chocolate sauce.
Crêpe Cookery Class/ All 5 Crêpes (110.) per person or choose
4 Crêpes (95.) per person/ 3-hour class Learn
the art of making these wonderfully versatile and sublimely delicious French crêpes with a host of tantalizing fillings and other
tasty accoutrements. Easy to make once you learn the tricks and techniques.
Great as an entrée, snack, first course or dessert! Cauliflower-Cheddar-Wine
Sauce Crêpes Crêpes filled with cauliflower floretes cooked in a sharp
cheddar cheese-white wine sauce. Vegetable
Crêpes Provençales Crêpes filled
with sautéed zucchini-basil-oregano-eggplant-tomato and onion. Ham
and Cheese Crêpes The classic sidewalk vendors crêpe, folded into a triangle with
melted swiss cheese and smoked ham. Apple-Cinnamon-Rum
Crêpes Crêpes filled with sautéed apples in butter, cinnamon, rum flambé,
topped with toasted walnuts and whipped cream. Black
Forrest Cherry-Whipped Cream Crepes with Chocolate Sauce Luscious chopped cherries
folded into sweetened whipped cream with a dash of kirshwasser, rolled up and drizzled
with oodles of homemade chocolate sauce.
Café Parisien/ *special* (95.)
per person/ 3-hour class
Authentic, casual French fare typical of your favorite
little neighborhood Parisian café Moules Marinières Steamed
mussels in a white wine-garlic-shallot-fresh herb broth. Pommes Frites Golden
crisp bâtonnet French fried potatoes. Croque
Monsieur Griddled ham
and gruyere cheese sandwich topped with Mornay sauce au gratin. Citron Givrè Chilled lemon cups filled with lemon
sorbet. Le Petit French Café/ (110.) per person / 3-hour class Learn to make the classic Pâte Brisée (flaky pie dough) along with the "blind bake" technique to create the perfect flaky pie crusts and in turn the ultimate mouth-watering Savory Quiches. Plus Soupe à la Tomate, Salade
Mâche with a perfect French vinaigrette and the show stopping dessert finale Café
Liégeois! Salade
Mâche Mixed organic lettuces with Dijon
vinaigrette. Soupe à la Tomate Tomato-basil soup. Quiche aux Légumes A mouthwatering vegetable quiche, baked in a scratch
made flaky pie crust, savory egg custard, broccoli, bell pepper and sharp cheddar
cheese. Quiche Lorraine A delicious quiche classic, baked in a
scratch made flaky pie crust, savory egg custard, caramelized onions, bacon and Gruyère cheese. Café
Liégeois Coffee ice cream float in chilled brewed coffee, whipped cream and shaved
chocolat.
French Café-Le Marais/ *special* (95.)
per person/ 3-hour class
Salade Frisée Curly lettuces, julienne celery root and apple with lemon rémoulade dressing.
Soupe à l’Oignon Classic onion soup gratin with a slice toasted croutons and melted gruyere cheese. Assiette de Charcuterie Plate assortments of charcuterie, cheeses, cornichon, olives, cherry peppers, grainy mustard and crusty baguette slices. Chocolat Pot au Crème Baked chocolate custards.
La Cuisine du Poulet/ Essentials of Chicken Cookery/ (110.) per person / 3-hour class
Master the methods and techniques of chicken
cookery w/ an air of confidence and the most satisfying results. These techniques and methods incorporate the essential building blocks of French cooking and once you learn them, you can apply them to any number of dishes. Coq au Vin/ Chicken in Red Wine Sauce (Braising technique) Chicken fricassee braised in a luscious red
wine sauce of mushrooms, pearl onions and bacon. Poulet
Rôti avec Tomates Provençales (Roasting technique) Free range chicken, oven roasted
with fresh herb bundles, garlic and tomato provençal. Sauté
de Poulet au Citron et aux Câpres (Sautéing technique) Sautéed chicken breast filets finished in a
lemon-caper-butter sauce.
La Cuisine du Poulet/ Chicken Cookery/ Version II/ (110.) per person / 3-hour class Whole Roasted Free-Range Chicken The perfect moist and succulent, whole roasted free-range
chicken stuffed with herb bundles and fresh lemon slices. With roasted rosemary
potatoes. Chicken Jardinière Braised chicken thighs with pancetta, carrots, pearl onions,
peas, mushrooms, potato, white wine and herbs. Sautéed
Chicken Breast Paillards-Provençal Lightly pounded chicken breast filets sautéed in olive oil, tomatoes,
garlic, oregano, basil and olives.
Sweet and Savory Soufflés/ (95.)
per person/ 3-hour class
Master the artistry and sublime elegance in creating
these delectable, light, airy, and fun to make sweet and savory soufflés… Grand Marnier Soufflés Light and airy dessert soufflés made with a vanilla-custard-Grand Marnier base and gently folded in egg whites to create the most delicious and beautiful individual soufflés. Cheddar Cheese-Fines
Herbes Soufflé Savory soufflés made with a béchamel and egg yolk base, sharp white cheddar, fresh herbs and gently folded in egg whites. Mushroom-Chèvre Soufflés Savory soufflé made with a béchamel and egg yolk base, goat cheese, fresh thyme, sautéed mushrooms and gently folded in egg whites. Chocolate Soufflés Rich and delicious, imported Belgium dark chocolate dessert soufflés made with the aforementioned bittersweet chocolate, egg yolks, butter, liqueur and gently folded in egg whites. This chocolate soufflé recipe rises beautifully and can be made ahead of time and baked hours later or frozen and baked days or even weeks later straight from the freezer!
Chicken and
Pork Sauté à la Minute! / (110.) per person/ 3-hour class Learn to create these quick and fanciful “to
the minute” chicken and pork sauté dishes with delicious pan sauces. The pan
sauces can also be used interchangeably and applied to any number of dishes,
great for building up your cooking repertoire! Pork Scaloppini with Apple-Brandy Sauce Pork scaloppini sautéed w/ apples and
shallots, flambéed in brandy and finished with cream. Chicken Provençal Chicken suprême sautéed with a pan sauce
of crushed tomatoes, garlic, olives and basil. Pork Sauté with
Mustard-Madeira-Mushroom Sauce Pork scaloppini sautéed with a pan sauce of
mushrooms, Madeira, thyme and Dijon mustard. Chicken Piccata Chicken breast paillards sauté with a pan sauce of capers, lemon juice, white
wine, parsley and butter.
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