French Techniques Class 4 - Mar 1st, 6pm

French Techniques Class 4 - Mar 1st, 6pm

95.00

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.

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

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