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: Alsace, Lorraine, Champagne, Franche-Comte, Burgundy.
More German/Switzerland than French; the cuisine is based on pork—sausages, hams, bacon, sauerkraut, beef, potatoes, vegetables. Burgundy is known for its wine; created escargot to stop the snails from eating the grape vines but now snails are almost entirely eliminated.

Menu

Appetizer
Variety of cheese: Chvre (Burgundy Region); Muenster cheese, thinly sliced sausage (pork/ham), sweet yellow mustard

First Course
French Onion Soup w/Comté cheese (French Comte - Alpine Region)
(Savory soup made from a mixture of sliced onions, beef stock and a toasted baguette served piping hot topped with melted Comté cheese)

Entree
Boeuf Bourguignon (Burgundy Region) served over Pomme Purée with crusted bread
(Boeuf Bourguignon is a beef stew made with carrots and onions and a full bodied red wine served over smooth, creamy potato purée)

Dessert
Madeleines (Lorraine Region) dusted with powdered sugar
(Madeleines are very small sponge cakes with a distinctive shell-like shape baked in traditional moulded pans)

$85/person

Format: Demonstration

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