Cozy up, sip some wine, and make some bistro favorites: We’ll make a classic French onion soup and salade verte, and then crêpes for dessert!
Cozy up, sip some wine, and make some bistro favorites: We’ll make a classic French onion soup and salade verte, and then crêpes for dessert!
Abby Hitchcock grew up on Long Island’s rural East End, known for its fishing and farming (fresh bay scallops, stripers, flounder, bluefish, farm-stands, and pick-your-own strawberries/pumpkins/apples). From her mother she learned to love simple fresh local foods and from her father, an amateur chef who enjoys preparing American and ethnic feasts, a love of reading menus and preparing exotic fare.
But it wasn’t until she attended university in England, where she was placed in a “self-catering” flat (shop, cook and feed yourself) that Abby found that food was her passion: shopping for it, cooking it, eating it, researching it.
Abby began poking about in the greengrocer’s and butcher’s shops and preparing amazing repasts for her English flat mates—a New York brunch or an American Thanksgiving for 12— in her tiny kitchenette. After she earned her degree in Botany, she returned to the States and enrolled in Peter Kump’s New York Cooking School (now The Institute of Culinary Education).
With her Peter Kump diploma in hand, Abby went on to work at The Tea Box at Takashimaya in New York, Vong in London and at the BBC’s Vegetarian Good Food Magazine. She has been a private chef, worked at Martha Stewart Living television and run her own catering company.
She finally settled down as part owner, then sole owner, of Abigail’s Kitchen (formerly Camaje) in Greenwich Village. In 2022, having weathered the pandemic and 25 years on MacDougal Street, Abby moved her business to the Lower East Side. She also opened Betty, an American restaurant located in the same building on Henry Street.
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.
French Cooking class is offered by De Gustibus Cooking School. De Gustibus Cooking School by Miele has become one of the nation’s most reputable culinary institutions, beloved by many for bringing over 1,400 of the world’s most lauded food and wine experts for over 40 years.
No trip to Paris is complete without a classic bistro meal. And since most of us can’t make the trip quite as often as we’d like, we might as well learn how to recreate it at home!
Yearning for a jaunt to Paris? This class can be the next-best thing. We’ll create a delicious classic French bistro menu with fabulous flavors and beautiful presentation.
French Macarons are a delightful dessert that takes skill and technique to get the perfect one! This is why they are so exspensive. In this class we will show you how to make the best macaron possible! As a bonus, they are gluten free!
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