Cooking Class: Fine French Cooking

Join Chef Christophe in this cooking class featuring the art of fine French cooking. You'll begin by making a rich gourmet spinach flan with eggs and heavy cream. Next, prepare a Chèvre chaud salad with arugula, fresh herbs and a balsamic glaze. Your entrée is a savory chicken ballotine with shiitake mushrooms, sun-dried tomatoes and truffle oil. For dessert, enjoy a light and crisp financier cake with almonds and egg whites and topped with a sweet strawberry sauce.

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Flan of Spinach

With eggs, heavy cream, salt and pepper

Chèvre Chaud Salad

With arugula and balsamic glaze

Ballotine of Chicken

With shiitake mushrooms, sun-dried tomatoes, truffle oil and herbs

Financier Cake With Strawberry Sauce

With almond and all-purpose flour, egg whites, sugar and butter