Cooking Class: Four-Course French Fare
In this interactive cooking class with Chef Rebecca, you'll learn how to prepare a four-course gourmet French meal. To start, she'll show you how to bake Camembert cheese so that it's creamy, warm and gooey before serving it with crostini, honey, thyme and baked apples. Then, you'll cook a Dijon chicken entrée to serve alongside a classic French ratatouille featuring eggplant, zucchini and tomatoes. Lastly, your fine French meal will end on a sweet note, with a dessert of delicate red wine poached pears with sweet vanilla bean cream.
MENU
Baked Camembert With Apples and Thyme
With honey and crostini
Dijon Chicken and Leeks
With white wine
Classic Ratatouille
With eggplant, zucchini, tomatoes and garlic
Red Wine Poached Pears
With vanilla bean cream
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.
- Minimum Guests 2
- Maximum Guests 4
- Event Duration 1.5 hours
- Activity Level
Activity Level
- LabelsCouples, Gourmet, Beginner, Date Night, French, Mother's Day, Valentine's, Holiday
- 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.
Reviews Guests Left For This Experience
Julia
28 Dec 2025
My husband and I just took a private cooking class with Chef Rebecca and made a four course French fare. First off, it was way too expensive for what it was. We merely went to her private house, cooked in her kitchen with her, and ate the meal. I was disappointed that it wasn't in a professional kitchen with other students. We were the only students tonight which was kind of nice, but also not so, because after we ate, we felt rushed to leave the house. The food we made was good though for the most part. The appetizer was okay, but not something I would make on my own as it consisted of baking a whole wheel of camembert cheese and topping it with apples sauteed in butter and sugar. It was good though, but not something we would make. Also, the dessert was not something we would make on our own either. We peeled two pears and soaked them in a whole bottle of red wine. My husband and I both felt that it was a waste of a bottle of wine as when you finish cooking it, you just throw away the rest of the wine. The main meal was chicken sauteed in butter and olive oil first then baked in a caste iron skillet. The chicken could have been cooked longer as it wasn't well cooked and kind of raw in my opinion. My husband who is a very picky eater actually liked it and said it was good, but I didn't think it was cooked well enough for my tastes. The leek sauce was nice and the ratatouille was okay, but we used half a bottle of Chardonnay, which we felt was overdoing it, but I also felt the eggplant could have been cooked longer. Again, this was a very expensive experience for what it was and impractical. EVen though I have to write to her to ask her for the recipe, which I do want, I don't think I'll make it like this again. I think I paid about $270 for the both of us together, almost $300. We've been wanting to take a cooking class together for a while, so we have that checked off our list. I just would not do this again with this company.
Xochitl
14 Dec 2025
Rebecca made this experience very pleasant and remarkable and very fun, we highly recommend her and plan to book another class in the near future!
ALAN
05 May 2025
Great class, great experience, great atmosphere. Rebecca is fun, energetic and made dishes that don't have a long prep process. Would definitely do another class with her. Thank you again.
Event location: Los Angeles
Chef’s Place
Exact location is provided after booking.
Meet your chef
Born and raised on the island of Maui, Hawaii, Chef Rebecca’s culinary tastes are influenced by the mix of cultures on the island and her own Hispanic roots. She’s traveled the world preparing meals in destitute communities and has also spent time in five-star kitchens. Chef Rebecca now uses skills learned from women around the globe to cook delicious and nutritious meals, infusing aloha (love) into every aspect of her menus.
