Team Building Activity: Four-Course French Classics

This team building activity with Chef Aaron takes you and your group on a culinary journey through several classic French recipes. Over the span of four courses, you'll learn valuable skills and kitchen techniques as you work together. Your appetizers is shrimp en papillote with fennel and lemon. The entrée is herbed chicken thighs with a mustard cream sauce and a side of pommes purée and roasted asparagus. Dessert is a rustic clafoutis filled with seasonal fruit or berries and topped with whipped crème fraiche. 


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Shrimp en Papillote 

 With fennel and lemon


Herbed Chicken Thighs 

 With a mustard cream sauce


Pommes Purée and Roasted Asparagus


Clafoutis 

 With seasonal fruits or berries and whipped creme fraiche

  • Minimum Guests 4
  • Maximum Guests 18
  • Event Duration 2.5 hours
  • This is a BYOB venue and alcoholic beverages are not available for sale. You are welcome to bring beer and wine to enjoy during class.

Classpop! guest reviews for other experiences with Chef Aaron

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Kami

04 Feb 2023

Easy to follow and fun class!

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Jennifer

30 Jan 2023

We had so much fun! Chef Aaron explained everything in easy to understand directions, and the food was delicious. We definitely will be back.

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Rachid

03 Nov 2022

We had the best time ever! Chef Aaron made a wonderful host. His recipes for pizza, calzone and caesar salad were quick, easy, and delectable. He was very enlightening. The class size was ideal because everyone got a chance to participate. We will unquestionably enroll in another of his classes (pasta)!

$ 135 Per person


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Event location: Austin

Chef’s Place

Map

Exact location is provided after booking.

Meet your chef

Chef Aaron
Chef Aaron Verified chef

Chef Aaron was a chemical engineer before he left the industry to pursue his passion by enrolling in culinary school. He went on to graduate from Le Cordon Bleu and now teaches at a culinary school while working as a private chef with his own company. Chef Aaron offers unmatched hospitality through classes offered at his home, in sessions that showcase the fresh herbs, seasonal fruits and pastured eggs gathered from his 1000-square-foot garden and greenhouse.

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