French cuisine is renowned worldwide for its focus on technique and use of regionally available ingredients. Join us for a three-part series that explores the enticing flavors and challenging techniques of France's culinary traditions. The course features the hallmark dishes along with lectures that detail what makes each region unique. We will begin in North and Central France, move through its Eastern and Western regions, and finish with a tour of the Southwestern and Southern cuisines.

Recipes include Moules à la Normandie, Potée Champenoise, Escargots à la Bourguignonne, Crêpes de Bretagne, Duck Breast à l'Orange, and many more!

This is an Intermediate level course (for adults only). Class meets once a week for 3 weeks.

Upcoming Class Dates

TBD

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Food Allergies and Aversions

Recipes in this class may include: eggs, gluten, tree nuts, dairy, finfish, shellfish, and alcohol. Please refer to our FAQ page for more information about how we can accommodate food allergies or aversions.

Cancellations

Due to limited spaces, this series is non-refundable. If you are unable to attend the series, we will be happy to transfer your registration to a different class given 48-hours notice prior to the start of the series. Please be advised that registration is a commitment for the full 3 days as you are occupying the spot in the class whether you attend all 3 days or not. As a result, credit cannot be applied for a missed class within the series.

Class Format

This is a collaborative cooking class with guests sharing in the preparation of the various recipes included in the class menu. As a menu based class guests will work together in teams to prepare a family style meal while the Chef provides demonstrations of critical points in each recipe for all guests to observe and have the opportunity to ask questions. This class will end with a sit-down meal to be enjoyed together by all of the guests who helped to prepare the various dishes included in the class menu.