Create these cozy traditional dishes of the French Bistro.
$125.00 per person/ per class
Includes all instruction, food cost, menus and dinner

Le Bistro I:

Salade de Pissenlits
  (Dandelion greens with bacon and garlic croutons)
Carottes et de Navets aux Gousses d’Ail
  (Baby carrots and turnips with garlic cloves)
Poitrine de Poulet au Citron et Miel
  (Chicken breast w/ honey and roast lemon)
Crème Brûlée
  (Vanilla custard with “burnt sugar”)

Le Bistro II:

Chou-fleur à la Crème de Moutarde
  (Cauliflower baked in a light mustard sauce)
Saumon en Croûte
  (Salmon in puff pastry with mushroom duxelle)
Tomates - Cerises Sautées au Basilic
  (Cherry tomatoes sautéed with basil, garlic and herbs)
  (Petite cream puffs filled with ice cream and chocolate sauce)

Le Bistro III:

Potage au Cresson
  (Watercress soup)
Steak au Poivre
  (Pan fried steak medallions with a brandy peppercorn sauce)
Gratin Dauphinois
  (Potato gratin with onions, gruyere and bread crumbs)
Poire Belle Hélène
  (Poached pears with chocolate sauce and toasted walnuts)

Le Bistro IV:
Potage St. Germain
  (Puree of sweet pea soup with chiffonade of mint)
Poisson en Papillotte
  (Fresh fish, julienne vegetables and herbed butter baked in parchment paper)
Pommes Vapeur au Persil
  (Steamed potatoes with parsley)
  (Cherry custard cake)

Le Bistro V:
Potage Crécy à la Ciboulette
  (Carrot soup with fresh chives)
Salade Lyonnaise
  (Lettuces with lardon, croutons, potato, and sauce vinaigrette)
Coq au Vin
  (Chicken braised in a luscious red wine sauce)
Tarte Tatin
  (Caramelized up-side down apple tart)