The French Chef "A Tribute to Julia"
In the spirit of the great Julia Child and Auguste Escoffier we’ll create this amazing French Burgundian feast, implementing classic and modern French techniques 
and methods of cooking.  

-Limit 8 Students Per Class-


(125.) per person! Inclusive
(includes taxes, service fee, recipes, food, equipment, helper, plenty to eat and lot's of fun!)

CLICK HERE: Payment and Class Registration Form

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, slowly simmered in a luscious red wine sauce with bacon lardons, mushrooms, pearl onions and fresh herbs 
Légumes de Saison 
Fresh seasonal vegetables
Petites Pommes de Terre au Four 
Roasted creamer potatoes or baby Yukon golds with fresh herbs
Mixed Berry Clafoutis
Mixed berry almond-custard tort, baked in buttered gratin dishes, 
served warm with a dusting of powdered sugar.