Everyday French Cooking/ (110.) 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.
Perfectly roasted, succulent free-range chicken with fresh herbs, lemons and roasted rosemary potatoes.
Oven baked tomatoes topped with parsley, thyme, garlic, olive oil and bread crumbs.
Tarte aux Pommes
Apple-Almond Frangipane Galette.
The Neighborhood Bistro/ (110.) per person/ 3-hour class
Delicious casual fare, typical of your favorite neighborhood French bistro
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.
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.
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/ (110.) per person/ 3-hour class
Authentic, casual French fare typical of your favorite little neighborhood Parisian café
Steamed mussels in a white wine-garlic-shallot-fresh herb broth.
Golden crisp bâtonnet French fried potatoes.
Griddled ham and gruyere cheese sandwich topped with Mornay sauce au gratin.
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!
Mixed organic lettuces with Dijon vinaigrette.
Soupe à la Tomate
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.
A delicious quiche classic, baked in a scratch made flaky pie crust, savory egg custard, caramelized onions, bacon and Gruyère cheese.
Coffee ice cream float in chilled brewed coffee, whipped cream and shaved chocolat.
French Café-Le Marais/ (110.) per person/ 3-hour class
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.
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/ (110.) 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.
Savory soufflé made with a béchamel and egg yolk base, goat cheese, fresh thyme, sautéed mushrooms and gently folded in egg whites.
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 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 breast paillards sauté with a pan sauce of capers, lemon juice, white wine, parsley and butter.