In this French-inspired cooking class, Chef Rahul will teach you how to bring essential French dishes to your dinner table.
First, begin by making a warm and delicate chicken consommé before assembling a classic chicken Niçoise salad prepared in a green goddess dressing made from parsley and other fresh herbs. Next, create a classic French sauce made with red wine from the Bordeaux region of Southwest France to top a sirloin steak paired with molecular-style caviar, three-way mashed potatoes, and beet foam. Finally, you will conclude your lesson with a French staple of crème brûlée.
MENU
Chicken Consommé
With eggs, onions, carrots and celery
Chicken Niçoise Salad and Green Goddess Dressing
With mushrooms, asparagus, parsley and fresh herbs
Sirloin Steak With Bordelaise Sauce and Molecular Caviar
Served with three-way mashed potatoes, vegetables and beet foam
Crème Brûlée
With eggs, sugar, heavy cream and vanilla beans
Verified Chef
