Learn French cooking styles with this enchanting menu of Grilled Peaches with Burrata, Prosciutto, and a rich Fig Balsamic reduction; Savory Tart of Caramelized Onion, Leek.
DurationSpecialties of Provence include some of the best French foods and include harvests from vineyards, orchards, and farming; the Mediterranean Sea opens up the world of fresh Fish. All are integrated with the richness of the region.
Learn French cooking styles with this enchanting menu of Grilled Peaches with Burrata, Prosciutto, and a rich Fig Balsamic reduction; Savory Tart of Caramelized Onion, Leek, & Gruyere Cheese in a flakey Crust; Sole Meuniere in rich Brown Butter, Lemon, and brined Caper Sauce; Chicken Provencal, braised in Tomato, Garlic, Rosemary, Olive Sauce; Classic French Potatoes Anna layered with Garlic, Thyme, Cheese and Clarified Butter, and French Crepes with a rich Nutella Mascarpone filling topped with fresh strawberries, served with Big Bold French Press Coffee with delicate homemade Mini Madeleines.
Knowing how to cook is more than just surviving. It is a means to making us whole, healthy and happy. As we emerge from our time of quarantine, now more than ever we can embrace all that cooking is and learn to prepare delicious foods.
Cooking is easy and fun when you understand the fundamentals. We hope you will journey through our classes and enrich your life with the knowledge of how to cook foods you love.
In the mood for a romantic dinner, celebrating your anniversary or valentine? Feel like gathering your friends around a gourmet dinner or some tasty hors d’oeuvres?
Make the best of the ingredients summer has to offer with French-style cooking. Our chef instructor will walk you through basic techniques, such as properly chopping seasonal vegetables to pair with a savory flavored butter.
In this class, our owner (Kym Joles) will guide you through the start-to-finish process of making and decorating macarons! Macarons can be a difficult thing to make if not done properly.
You’ll start off by building a mesclun salad with a blend of arugula, leafy lettuces, and endive topped with Chef Paul’s No-Fail vinaigrette (you will use this recipe forever, Je Vous assure).
The class will focus on three savory dishes, but we couldn't let you go home without a little sweet bite, so we're leaning on our friends at Bi-Rite Creamery to provide a seasonal sweet bite to finish our meal.
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