Interactive-Demonstrative

In this class you will learn some of the recipes I brought back from my numerous trips to France.

Revisiting some of the foods I had in Bordeaux France, you will learn how to make Foie gras Torchon with Sauternes jelly.

We will follow with Epaule d’agneau Pauillac (braised lamb shoulder) with Pomme de terre aux Ceps (porcini potatoes).

Finishing on a sweet note with Dunes Blanches (pastry cream filled Profiteroles).

Complementary glass of beer or wine.

***Also pairing recommendations of Bordeaux wines are available at a separate cost.

In this class:

Great cooking is about more than recipes – it’s about timing, technique and having fun. During our classes, you’ll work together with other enthusiasts in a hands-on environment led by our chef.

Food preferences can be accommodated. People under the age of 18, must be accompanied by an adult.

*taxes not included, wine, beer and spirits available, gratuities welcomed on site