French Basics - A Cooking Class

French Regional Cuisine: The Cuisine of Paris and the Central Region

From Chef: My first adventure abroad as a culinary student was Paris & the Central Regions, where I was completely overwhelmed by the abundance of the open-air markets--fragrant with olives, lavender and cheeses from the region.  Stands were flush with piles of vegetables from the neighboring hills, game birds hung decorated with all their plume and baskets of nuts, spices, pastries and breads that were neatly laid out for town.

In this class, we will celebrate the food of Paris and its surrounding region. We start with the basics of knife skills & how to properly use your knives, including sharpening & maintaining them. Then we move onto foods & techniques of the region with dishes such as, frisée lardon salad with a poached egg, bistro steaks with parsley and garlic, scratch pomme frites with aioli and chocolate pot de creme to finish. 

Grab a partner, a friend, some family and spice up your boring work week with some midweek cooking and fun. 

We will have beverages available for purchase.