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: Acquitaine, Midi-Pyrenees, Poitou-Charentes, Bordeaux, Perigord, Basque Country, Limousi. This area is known for Beef, veal, lamb, pork, duck, goose, chicken, black truffle, foie gras.

Menu

Appetizer
Charcuterie (Basque Country Region) Bayonne ham (similar to Prosciutto) with cherry tomatoes, baguettes and cheese using skewers

First Course:
Warm duck salad with sweet and sour dressing
(Tender roasted duck meat served over a bed of fresh greens topped with a dressing made of shallots, sherry vinegar, orange zest, hoisin, dijon mustard and olive oil)

Entree
Cassoulet (Midi-Pyrenees Region)
(A hearty and savory casserole cooked slowly over a long period of time made with, chicken, sausages, white beans sprinkled with cheese and browned in an oven or under a broiler)

Dessert
Canelé (Bordeaux Region)
(A small French pastry flavored with rum and vanilla with a soft and tender custard center and a dark, thick caramelized crust)

$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