($125.) per person / inclusive!

Includes all instruction, recipes, food cost, equipment, taxes and lots of fun

CLICK HERE: Payment and Class Registration Form

Spinach au Gratin/ Gratin d’épinards

Tender blanched baby spinach, bound in a creamy béchamel sauce with gruyere cheese, baked in a gratin dish with a crunchy toasted bread crumb topping.

Grilled Steak w/ Frites au four

Grilled flat iron steak or flank steak with crispy oven-fried potatoes and Béarnaise sauce

Béarnaise Sauce

Hollandaise sauce w/ a reduction of tarragon, shallots, crushed peppercorns and white wine vinegar

Citron Givrè

Chilled cups filled with lemon sorbet and garnish of fresh berries