In this hands-on cooking class, Chef Rahul will teach you how to turn simple ingredients into a gourmet meal using traditional French and modern techniques. Practice foundational cooking skills while creating a classic chicken consommé and hearty chicken Niçoise salad with a creamy herb dressing. For the main course, you will prepare sirloin steak with Bordelaise sauce and potatoes three ways. Learn a trick of molecular gastronomy to garnish this steak centerpiece, then finish the meal with a beloved French dessert, crème brûlée.
With egg, onion, carrot and celery
Chicken Niçoise Salad With Green Goddess Dressing
With mushroom, asparagus, parsley and fresh herbs
Sirloin Steak With Bordelaise Sauce and Molecular Caviar
Served with three-way mashed potatoes, vegetables and beet foam
With eggs, sugar, heavy cream and vanilla bean