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French Techniques- Class 4

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.

Class 4 (Mar 1st): Pate de Campagne (eat), Onion Marmalade, Bouillabaisse, Lemon Mousse, Tuiles Register here!

Earlier Event: March 1
Bread Making!
Later Event: March 2
Thai with Supa de Rose!