Gourmet French Menu Classes and Classic French Sauces


All classes listed below are available 
for Private Group Classes of 6 or more.
-No Mix and Match-

French Menu Classes/ 3 hours/ 125. per person/ per class/ inclusive
Classic French Sauces/ 3.5 hours/ 150. per person/ per class/ inclusive

CLICK HERE: Payment and Class Registration Form

Le Bistro Breton/ (125.) per person / 3-hour class
Come take a culinary journey through the storied north-west corner of France and enjoy creating these inspired dishes from Brittany. In this class we'll create a delightful fresh seafood gratin, make sauce Velouté, sauce Ravigote, Pommes de Terre Vapeur and a delicious homemade crêpe dessert.
Artichokes with Ravigote Sauce
Boiled fresh globe artichokes drizzled with a Ravigote sauce of capers, cornichon, red onions, sherry vinegar, olive oil and fresh herbs
Gratin de Fruits de Mer (Seafood Gratin)
Baked seafood gratin with shrimp, cod, scallops and mussels, in a light fish Velouté sauce and topped with bread crumbs.
Pommes de Terre Vapeur
Steamed new potatoes tossed in butter with freshly chopped parsley
Crêpes aux Fraise/ Lemon Curd/ Crème Chantilly and Chocolate Sauce 
Crêpes filled w/ fresh strawberries, Chantilly cream, lemon curd and chocolate sauce

The French Connection/ Bistro Breton Version II (125.) per person/ 3-hour class
Classic French cuisine with a fresh modern approach…Indulge in the sumptuous delights in creating this tantalizing French bistro menu just like a trained master chef, easy to recreate once you know the secrets! 
Salade Frisée au Fromage de Chèvre 
Curly lettuces with warm goat cheese croustades, sunburst tomatoes and tarragon-vinaigrette
Gratin de Fruits de Mer (Seafood Gratin)
Baked seafood gratin of shrimp, cod and scallops, bound in a sublime fish Velouté sauce and topped off with a sprinkling of bread crumbs.
Pommes Duchesse
Fancy spiral piped puréed potatoes seasoned with nutmeg and white pepper, drizzled with butter and baked to a golden brown
Pastis Gascon w/ Mixed Berry Coulis
Fresh apple torte, scented with orange blossom water and brandy, baked in layers of flaky phyllo dough and served with mixed berry coulis

Pays Basque Cuisine/ (125.) per person / 3-hour class
A delicious sojourn through northern Basque Region of France
Salade Roquette et Cresson
Arugula, watercress and fennel salad with orange segments and olive oil vinaigrette
Basque Lamb Stew
Rich and succulent lamb stew simmered in a rich red wine broth with roasted peppers, garlic, onions, rosemary and tomatoes
Roast Vegetables Basquaise
Assortment of  root veggies such as carrots, turnips, sweet potatoes and parsnips, cut up in chunks and roasted with onions, whole peeled tomatoes, kale and fresh thyme.
Gâteau Basque (Pastiza)
Traditional Basque tort, baked in a pastry crust filled with pastry cream and brandied cherry preserves.

Bistro Saint-Germain/ (125.) per person / 3-hour class 
Elevate your everyday market fresh ingredients into the extraordinary with tried and true French cooking techniques.
Chou-fleur a la de Moutarde
Cauliflower baked in a mustard cream sauce
Saumon en Croute
Whole side of salmon filet w/ minced mushroom-shallot-white wine reduction and spinach, wrapped in puff pastry and baked to golden brown with yogurt-dill sauce on the side
Tomates Cerises poêlées au basilic
Cherry tomatoes pan fried with basil and garlic
Profiteroles
Petite choux puffs filled with coffee ice cream and draped in chocolate sauce.

Le Restaurant Bastille/ (125.) per person / 3-hour class 
Create this elegant French menu with the panache and savoir faire of a master Chef in a relaxed comfortable setting. 
Potage Crécy
Cream of carrot-leak soup with fresh herbs and sour cream
Morue en Papillote

Fresh cod baked in parchment paper with herbed butter, vermouth and julienne vegetables.
Haricots Verts aux Amandes
French green beans sautéed with toasted almonds
Beignets aux Pommes
Deep fried apple fritters dusted with cinnamon sugar 

The Uptown Gourmet/ (125.) per person / 3-hour class 
Salade de Laitue Bibb
A
refreshing salad with Bibb lettuce, tart apples and toasted pine nuts and sauce vinaigrette
Poulet en Croûte
Seared chicken breast w/shitake mushrooms, shallots and Brie, wrapped in puff pastry and baked to golden brown with red wine sauce
Tomates farcies au Four
Tomatoes stuffed w/ peas, pearl onions and béchamel sauce, baked w/ herbed-garlic bread crumb topping. 
Bananes Flambées au Rhum   
Bananas flambéed in rum, brown sugar, orange juice and orange zest served warm with vanilla ice cream.

Le Sud de la France/ South of France/ (125.) per person / 3-hour class
Provençal favorites from Arles to the sun drenched shores of the Côte d' Azur. 
Salade de Mâche 
Mixed lettuces-frisée, oak leaf, arugula and corn lettuce w/ Dijon vinaigrette 
Pissaladière 
Provençal style caramelized onion tart with anchovy, olives and herbs
Bouillabaisse du Sud de la France
Mediterranean seafood stew with fresh cod, snapper, mussels and shrimp in a rich savory broth of white wine, tomatoes, fresh herbs, saffron, aromatic vegetables and Pernod
Biscuits au Citron 
Zesty lemon crinkle cookies with a hint of cardamom  

The French Chef “A Tribute to Julia”/  (125.) per person / 3-hour class
In the spirit of the late-great Julia Child and Auguste Escoffier we’ll create this amazing French Burgundian feast, using the freshest ingredients and implementing classic and modern French techniques and methods of cooking. 
Céleri Rémoulade
A salad of julienne celery root (celeriac) and carrot in a rémoulade sauce served over a bed of butter lettuces and fresh snipped chives
Bœuf Bourguignon
Beef shoulder steak, seasoned and cubed, browned then slowly simmered in a luscious red wine sauce with bacon lardons, mushrooms, pearl onions and fresh herbs
Petites Pommes de Terre au Four
Roasted creamer potatoes or baby Yukon golds with fresh herbs
Sautéed Haricots Verts and Shallots
Haricots Verts (thin tender green beans) blanched and sautéed with shallots
Mixed Berry Clafoutis
Mixed berry almond-custard tort, baked in buttered gratin dishes, served warm with powdered sugar.

Flavors of Old Algiers in the Streets of Paris/  (125.) per person / 3-hour class
Enjoy recreating this enchanting French-Algerian menu with the all the enticing Arabic flavors and spices of the Maghreb.
Salade du Maghreb
Mélange of fresh cucumber, peppers, tomatoes, olives, raisins and mint in a mustard-lemon dressing
Tagine de Poulet aux Abricots et Amandes
Chicken braised in a saffron-wine broth with dried apricots, turmeric, cumin, coriander and almonds
Riz et Bette à Carde
Rice with chard, coriander, parsley and paprika
Gâteau de Miel de Yaourt
Honey-yogurt cake infused with orange blossom water and rum syrup

Le Bistro Française/ (125.) per person / 3-hour class
Coeur de Laitue et Salade de Pamplemousse
Butter lettuce, red leaf, radish and grapefruit salad with sauce vinaigrette
Porc en Croûte w/ sauce Robert
Pork tenderloin w/ mushroom duxelle and black forest ham baked in puff pastry with sauce Robert.
La Patate Douce dans des Vestes 
Twice baked souffléed stuffed sweet potato jackets w/chives, cinnamon and goat cheese 
Far Breton aux Pruneaux
Traditional custard cake from Brittany studded w/ rum-soaked dried plums and a dusting of powdered sugar

Le Bistro Marais/ (125.) per person / 3-hour class
In this tantalizing French Bistro menu class we’ll create an exquisite gourmet feast fit for a King or Queen!
S
alade d'Asperges
Blanched fresh asparagus bundles with red bell pepper, egg and chive dressing
Filet de Bouef au Poivre Vert
Pan fried medallions of beef or petit steak with brandy-peppercorn cream sauce
Pommes de Terre “Hasselback” 
Fanned potatoes baked with herbed butter and parmesan cheese. Swedish in origin but adapt beautifully to make the perfect accompaniment to this delicious French menu.
Citron Givrè 
Chilled lemon cups filled with lemon sorbet and fresh berries

The Paris Bistro/  (125.) per person / 3-hour class
In this class we’ll cook up an amazing array of mouthwatering dishes typical of your favorite  Parisian style Bistro. Lots of great tips and techniques to easily re-create these dishes in your  home kitchen! 
Onion Soup Gratin (Gratinée des Halles)
Classic French onion soup, topped with toasted croutons, gruyere-parmesan cheese gratin
Flank Steak- w/ Frites 
Grilled marinated flank steak with crispy French fries
Béarnaise Sauce
Hollandaise sauce w/ reduction of tarragon, shallots, crushed peppercorns and white vin       Salade Verte
Butter lettuce salad with sauce vinaigrette
Tarte aux Pommes
Puff pastry apple-frangipane galette 

Classic French Sauces/  (150.) per person / 3.5-hour class
Learn to make these Classic French sauces just like you’d create in a professional kitchen! This class combines the most important aspects of both sauce I and II in one comprehensive 3-hour workshop. In this very approachable “hands on” class, we will focus on the methods and techniques of creating the essential French “mother” sauces and a variety of their derivative sauces. We will also pair sauces with appropriate proteins, starch and vegetable. Plenty to learn and plenty of good eats in this class! Sauce Espagnol, Chasseur, Velouté, Béchamel, Mornay, Poivre Verte, Marsala, Piccata and more!
Sauce Espagnol-Classic Brown Sauce, made from brown beef stock, mirepoix, tomatoes, herbs and thickened with roux.
Derivative sauces: Sauce Marchand de Vin, Sauce au Poivre Vert and Sauce Robert…….
Velouté: Made from chicken, fish or white veal stock, mirepoix, and thickened with a roux or liaison. Derivative sauces: Sauce Supreme, Marsala and Piccata………….
Béchamel: Basic white sauce made from milk, white pepper, nutmeg and thickened with roux. Derivative sauces: Crème Sauce, Mornay and Cheddar…….