Premium

cooking coq au vin in a pan | Classpop Shot 2

chef cooking French onion soup | Classpop Shot 4

Baltimore
/
Cooking Classes
/
Couples Cooking Classes
/
Secrets of French Cuisine

Couples Cooking Class Secrets of French Cuisine

Make an unforgettable French feast in this hands-on cooking class with Chef Ten!

Verified Chef

Chef Ten

4.7 (7 reviews)

Baltimore

2.5 hours

2 to 12 (public class)

$129.99 (all inclusive)

What You’ll Do

Begin the class by caramelizing onions until golden brown and simmer them in a savory beef broth to make a decadent French onion soup. Finish it with Gruyère cheese and toasted croûtons on top. Next, make a tender coq au vin with rich red wine, mushrooms, onions and aromatic herbs. Finally, end the class with a delicious French dessert as you caramelize apples to top a flaky tarte tatin made with butter, sugar and puff pastry. Get a taste of France with authentic recipes when you secure your spot in this cooking class today!

MENU

Starter

Served alongside the main course

French Onion Soup

With caramelized onions, beef broth, Gruyère cheese and toasted croûtons

Main Course

Coq au Vin

With chicken, red wine, mushrooms, onions and herbs

Dessert

Tarte Tatin

With caramelized apples, butter, sugar and puff pastry

This is a BYOB venue and alcoholic beverages are not available for sale. You are welcome to bring beer and wine to enjoy during class.

Most dietary restrictions can be accommodated if noted prior to the event. Please mention this in the message field when you submit your booking request as adjustments to recipes cannot be made during class.

What You’ll Get

Step-by-step, beginner-friendly guidance from Chef Ten.

Chef techniques and practical tips you will use long after class.

All ingredients and tools are provided plus you enjoy your meal at the end of class.

Perfect for birthday, team building and bachelorette parties.

Where You’ll Be

Chef’s Place

Baltimore

Exact location is provided after booking.

YOUR CHEF

Verified Chef

Chef Ten

4.7 (7 reviews)

Baltimore

Chef Ten passionately shares his love for Asian cuisine with his clients through in-depth cooking classes and privately curated meals, showcasing his 30+ years of experience. Currently based in Baltimore, he has traveled and eaten his way up and down the East Coast at the finest eateries; an experience that enriched and inspired his philosophy around food. Curious about foraging and the magic of plant medicine, he is always learning and evolving his culinary practice.

View all of Chef Ten’s Experiences >

$129.99

Price details

All-inclusive: 2.5-hour class, meal and fees.

Free cancellation up to 48 hours before

Groups of 2 or more

Request a private class

GIVE AS A GIFT

REVIEWS

For this experience

Amazing experience thanks

- Raven

For experiences with Chef Ten

Did a nice job.

- Justin

Chef Ayden was great! He was very knowledgeable and helpful! The food we made was delicious and there was a great handout with the recipes. Definitely recommend this event.

- Barbara

When we first came in Chef Ten was extremely hospitable and asked us if we wanted any refreshments before starting the class. He explained the process on how to make the dough. Then, he showed us different techniques on how to incorporate and stretch the dough out into noodles. He was actively guiding us through the process, noting our mistakes and helping us correct them. After the instruction he served us an appetizer followed by amazing main courses which consisted of noodles made right in front of us. After that, he served us dessert which was one of a kind. I would recommend anyone to attend this course as it was a wonderful experience and well worth the price.

- Yuliya

The Asian fusion cooking class was fun and the food turned out great, but I expected it to be more hands-on and collaborative as a group. I would have loved a format where the chef demonstrated how to roll sushi and then everyone rolled theirs together at the same time, with all ingredients set out so each person could fully participate. The kitchen area also felt too small for a mid-size group, which led to a lot of waiting at stations. It also would have been much smoother if each person had their own wok to make fried rice, rather than rotating in and out and losing time. Because so much of the class was spent watching a long demonstration (about 1.5 hours) before we got started, the pacing felt rushed afterward. Most of the group didn’t even end up making the mousse, although the chef had prepared enough during the demo for everyone to try. Overall, it was a good experience and I learned a lot, but I was hoping for more guided, step-by-step teamwork instead of mostly working independently at separate stations.

- Vanessa