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. to 135. per person/ per class/ inclusive
Classic French Sauces/ 3.5 hours/ 150. per person/ per class/ inclusive
For groups of 4 to 8 add 75.00 for helper/ For groups of 9 or more add 150.00 for 2 helpers
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 breadcrumbs.
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 Aquitaine to Brittany Connection/ (125.) per person / 3-hour class
As we take our culinary journey from the inner regions of the Aquitaine to the shores of Brittany, we’ll indulge in the sumptuous delights of creating this absolutely delicious, gourmet French bistro menu!
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 breadcrumbs.
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/ (135.) 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/ (135.) 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/ (135.) 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-leek 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/ (135.) per person / 3-hour class
Salade de Laitue Bibb
A refreshing salad with Butter lettuce, arugula, tart apples and toasted pine nuts and sauce vinaigrette.
Poulet en Croûte
Seared chicken breast w/shitake mushrooms, shallots and Fontina, wrapped in puff pastry and baked to golden brown.
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/ (135.) 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”/ (135.) per person / 3-hour class
In the spirit of the one and only Julia Child, we’ll create this amazing, gourmet French Burgundian feast, implementing both classic and modern French cooking techniques
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.
Cherry Clafoutis with Mixed Berry Coulis
Cherries, almond-custard tort, baked in buttered gratin dishes, served warm with powdered sugar and a mixed berry coulis.
Flavors of Old Algiers in the Streets of Paris/ (125.) per person / 3-hour class
Enjoy recreating this enchanting French-Algerian menu with 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/ (135.) 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/ (135.) 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!
Salade 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/ (135.) 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.
The Paris Bistro II/ (135.) per person / 3-hour class
Spinach au Gratin/ Gratin d’épinards
Tender baby spinach leaves, bound in a creamy béchamel sauce with gruyere cheese, baked in a gratin dish with a crunchy, toasted bread crumb topping.
Flat Iron or Flank Steak w/Frites au four
Grilled flat iron or flank steak with crispy oven fried potatoes
Béarnaise Sauce
Hollandaise sauce w/ tarragon, shallot, wine vinegar reduction
Citron Givrè
Lemon cups filled with lemon sorbet and garnish of fresh berries
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…….