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: Auvergne, Lyon, Provance.
Auvergne and Lyon dishes tend to be hearty fare, made with vegetables, beef, poultry, fatty duck, offal, garlic, chives and Roquefort cheese. Provance is known for its peasant beef stew as well as it's Mediterranean Bouillabaise.

Menu

Appetizer
Roquefort cheese (Auvergne Region), crackers and Fruit

First Course:
Chicken Liver Pâté, Chervelle de Canut (Lyon Region) with crusted bread
(A rich, savory Pâté (paste) seasoned with spices and flavored with Brandy served with Cervelle de Canut; a cheese spread made of fromage blanc (white cheese), seasoned with chopped herbs, shallots, salt, pepper, olive oil and vinegar)

Entree
Bouillabaisse (Provance Region)
(Bouillabaisse is simple Mediterranean fisherman's stew made from the day's catch and flavored with oilive oil, garlic, leeks, tomatoes and herbs)

Dessert
Tarte a la Bouillie (Auvergne Region)
(This is a custard pie made from a sweet dough crust and a delicious custard filling)

$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