Indulge in the luxury and decadence of classic French cuisine in this engaging cooking class. Chef Janice will guide you through four flavorful recipes and teach you the techniques to master this cuisine. To start, make a velouté soup with fresh cauliflower and flavored with leaks and truffles. Next, make a perfectly pan-seared fish with a meunière sauce, made with brown butter and garlic greens. Use chicken thighs to make the perfect coq au vin blanc with a potato purée on the side. A velvety chocolate soufflé serves as dessert.
Truffle Cauliflower Velouté
With leeks and chicken stock
Sole à la Meunière
With pan-seared fish, lemon, brown butter and wilted garlic greens
Coq au Vin Blanc
With white wine, chicken thighs, cremini mushrooms, and parsnip and potato purée
Chef Janice was very knowledgeable and gave some great advice while preparing. She answered all of my questions while continuing to teach and gave some alternative healthy ways to prepare the same dish and some great pairings.
Meet Chef Janice, a culinary virtuoso with many talents, focusing on the art of plant-based and health-conscious cooking, while also showcasing her expertise in diverse cuisines. With an illustrious career spanning over a decade, she has graced the role of a private chef, orchestrating exclusive workshops and elegant dinner parties for esteemed clientele. Not stopping there, Chef Janice has also left her mark as a published author with her very own cookbook and taken the courageous step of opening her own restaurant.
What truly sets Chef Janice's soul on fire is the art of curating unforgettable culinary experiences for her guests, transforming intimate settings into delightful havens of flavors and delights. Through her skillful hands and passionate heart, she weaves together a tapestry of tastes and textures that leave a lasting imprint on the senses, creating moments that linger in the memories of those fortunate enough to savor her culinary creations