Bonjour and welcome to the world of French cuisine where eating takes as much artistic passion and desire as cooking. The French live to eat and love to eat! Join us on this 4-week journey as we explore the diverse regions of France where you’ll learn about the artistic spirit that inspires French cuisine. Learn the French philosophy of dining which requires a distinguishing palate and a trained appreciation for exceptional food. Bon Voyage!
Area: Loire Valley, Normandy, Brittany
This region is best known for cheeses, tarte tatin, apples, cider, seafood, tender beef, veal, lamb, and pork.
In this class we have the honor of featuring Chef Loic Jaffres, formerly of Cafe’ des Artistes!
Menu
Appetizer
Sliced apples, Camembert cheese with Pistachio crust (Normandy Region), crackers
First Course:
Moules Frites
(Mussels cooked in a simple broth of dry white wine with a base of garlic and shallots served with crispy french fries and hearty, coarse bread to soak up the liquid)
Entree
Seared scallops with a cider sauce (Brittany Region) served with creamy spinach and leeks
(Sea scallops flash seared in an apple cider sauce served with sweet leeks and rich creamy sauteed fresh spinach)
Dessert
Tarte Tatin (Loire Valley Region)
()A French classic sweet upside-down cake made with butter, sugar, and apples baked into a delicious caramel flavored pastry served inverted onto a decorative serving plate
Available French wines
Sauvignon Blanc, Chenin Blanc, Melon de Bourgogne and Cabernet Franc
Optional wine and/or beer pairings are available for each course at just $15/person. Non-alcoholic beverages are also provided.
$85/person
Format: Hands-on
Lead Chef: Kim
Restrictions:
Ages 16 and Older Please note: Students under the age of 18 must be accompanied by a paying adult. Class price is per person.
What to Expect:
Classes are 2 to 2 1/2 hours, unless otherwise noted above
Enjoy a leisurely evening as you watch our professional chefs walk you through the preparation of each of the recipes in the menu
You will enjoy a generous taste of every dish