Master an array of traditional cooking techniques as you create exciting French fare.
Chef Aaron teaches you how to prepare a four-course French menu in this hands-on class. You'll learn a wide range of traditional techniques that include knife skills and stunning pyrotechnics as you create a classic French onion soup featuring veal stock, sherry and perfectly caramelized onions; a colorful roasted beet salad, balanced with flavors of fennel, fines herbes and citrus; and steak au poivre with a homemade pan sauce of cognac, shallots and cream. And for the flambé de resistance, crêpes suzette prepared with orange, brandy, butter — and fire!
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French Onion Soup
With caramelized onions, sherry and veal stock
Roasted Beet Salad
With fennel, fines herbes and citrus
Steak au Poivre
With peppercorns, cognac, shallots and cream
Crêpes Suzette
With orange, brandy and butter
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