You’ll learn the process of making divine French food — from the country’s southeastern region — in this hands-on cooking class with Chef Burcu. You’ll begin by preparing crispy sole fillets, followed by green tagliatelle pasta, which you’ll craft from scratch. Chef Burcu will teach you how to color pasta using the chlorophyll from green, leafy vegetables. After cooking the tagliatelle, you’ll garnish the sole fillets with tomatoes, lemon, capers and melted butter. To finish, you’ll whip up a light and creamy dessert drizzled in franboise sauce.
Goujons de Sole Grenobloise
With sole fillets, flour and clarified butter
With flour, eggs and spinach
With tomatoes, lemon, capers, parsley and bread croutons
Crémet de Touraine au Coulis de Framboise
With cream cheese, heavy cream, framboise and lemon zest