Cooking Class Mastering French Bistro Techniques
Craft an exquisite New York City French bistro experience under the expert guidance of Chef Danny. Unlock the art of culinary mastery as you delve into techniques like the artful sear and the captivating brûlée, while also uncovering the enigmatic symphony of salty, sweet, and acidic notes.
Embark on your gastronomic journey by constructing the timeless niçoise salad, adorned with a softly poached egg and a lively vinaigrette that dances on the palate. Progressing, you'll grasp the finesse of cooking the flawless steak and skillfully emulsifying its essence into a rich peppercorn elixir that embodies the essence of French cuisine. As a grand finale, conjure your own velvety custard and elegantly coax the sugar into a delicate caramel embrace, culminating in a breathtaking crème brûlée that tantalizes both the eyes and taste buds.
MENU
Salade Niçoise
With crunchy lettuce, tomatoes, potatoes, tuna and soft-boiled eggs
Filet au Poivre
With steak, a spicy demi-glace made from the filet drippings, brandy and green peppercorns
Classic Crème Brûlée
With a rich custard base and a layer of hardened caramelized sugar