Our chef, Shelley Wiseman, spent six years in Paris and worked in French restaurants both there and in her native New York. She also created a French cooking school in Mexico City which she ran for 6 years. Let her extensive experience guide you through learning key French techniques such as veal stock, consommé, lobster bisque, beurre blanc, country pate, and Opera Cake.
It is highly recommended that you take these all four classes as they are progressive. This course is recommended for more experienced cooks and those who have taken the "Learn to Cook" series.
Four Friday evenings (Feb 1, 15, 22, March 1): 6 - 10 pm Full Series Discount registration here!
Class 1 (Feb 1st): French menu overview; Brown Veal Stock, French Onion Soup, Blanquette de Veau, salad and cheese course; dessert soufflé Register here!
Class 2 (Feb 15th): Consommé Double, beef in red wine sauce or a la moelle, Opera Cake Register here!
Class 3 (Feb 22nd): Lobster Bisque, Roast Poussins with Lavender-Thyme Butter and Sauternes Jus, Oeufs a la Neige, Pate de campagne (make for next class) Register here!
Class 4 (Mar 1st): Pate de Campagne (eat), Onion Marmalade, Bouillabaisse, Lemon Mousse, Tuiles Register here!