French Techniques Full Series Discount- Winter 2019

French Techniques Full Series Discount- Winter 2019


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 recommended to take these classes as a series (4 classes). 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

Class 1 : French menu overview; Brown Veal Stock, French Onion Soup, Blanquette de Veau, salad and cheese course; dessert soufflé

Class 2: Consommé Double, beef in red wine sauce or a la moelle, Opera Cake

Class 3: Lobster Bisque, Roast Poussins with Lavender-Thyme Butter and Sauternes Jus, Oeufs a la Neige, Pate de campagne (make for next class)

Class 4: Pate de Campagne (eat), Onion Marmalade, Bouillabaisse, Lemon Mousse, Tuiles

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