La Cuisine du Poulet/Art of Chicken Cookery

Master the methods and techniques of chicken cookery with an air of confidence and palette pleasing results

(95.) per person
Includes all instruction, recipes, food cost, equipment, taxes and lots of fun!

Coq à la Bière (Braising technique)
Alsace style chicken
fricassée braised in beer w/ mushrooms, carrots, onions and juniper berries

Poulet Rôti aux Herbes
(Roasting technique)

Succulent organic free range chicken, roasted with fresh herbs and lemon

Poulet Sauté à la Provençal
(Sautéing technique)

Sautéed chicken suprêmes with tomato concassé, garlic, olives, basil and white wine

  • Sign up for individual classes or book a private group

  • Great for team buildings, showers, birthdays, holidays or any occasion

  • Book a private group of 6 or more and choose a menu and date that works with your schedule.

  • Classes are limited in size - Call or e-mail to reserve a space:

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