Learn the traditional techniques used for classic French cooking in this hands-on cooking class taught by Chef Nathan. Learn an expert chef's tips to master authentic French sauces, hors d'oeurves and pastries using wine, vegetables and herbs to sautée, sear and caramelize.
Chef Nathan will begin with cucumber canapés topped with fresh tomatoes and flavored with tarragon. Next, you will learn how to properly sear a salmon and create a citrusy white wine sauce with butter and shallots. Master the art of sautéing and carmelizing for green beans with caramelized shallots. Master the art of making decadent crème brûlée for dessert and enjoy the impressive fruits of your labor!
With tomatoes, olive oil and tarragon
Seared Salmon and Lemon Dill Beurre Blanc
With white wine, butter and shallots
Sautéed Green Beans and Caramelized Shallots
With olive oil and garlic
Crème Brûlée and Seasonal Fruit
With heavy cream, vanilla bean, egg yolk and sugar