Cooking Class: Cooking European Bistro Cuisine
You'll feel as if you're sitting in a fancy European bistro after crafting four flavorful dishes in this engaging cooking class. Chef Paul will guide you through this menu featuring bistro favorites with an upscale twist.
To begin the class, you'll have a Tuscan panzanella salad with crunchy bread, fresh vegetables and olive oil drizzled on top. Next, make a crispy and juicy chicken in rich red wine and mushroom sauce flavored with aromatic shallots. Traditional German spaetzle dumplings are served alongside the chicken. You'll finish the class with a refreshing raspberry sorbet for dessert.
MENU
Panzanella Salad
With bread, tomatoes, cucumbers, red pepper and olive oil
Crispy Chicken in a Red Wine, Bacon and Mushroom Sauce
With shallots
Spaetzle
With flour, eggs and milk
Raspberry Sorbet
With sugar
- Minimum Guests 2
- Maximum Guests 10
- Event Duration 3 hours
- Activity Level
Activity Level
- LabelsCouples, Group, Pasta Making, Fusion, French
- 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.
Classpop! Guest Reviews for other experiences with Chef Paul
Miranda
27 Aug 2023
I bought this class as a present for my boyfriend's birthday and we both had a great time!! We learned so much from Chef Paul that we apply in the kitchen every day. I hope to take more classes from Paul in the future!
Portia
17 Jun 2023
I learned so much in this class and the food was amazing! Chef Paul was very funny and easy to learn from. I hope I remember the lesson for a long time.
Alexis
17 Jun 2023
Chef Paul was very knowledgeable and funny! I have a little bit of experience cooking and I still took a lot away from this class. He very thoroughly answers any questions you have and is patient and encouraging. I will definitely go back for another class!
Event location: New York
Chef’s Place
Exact location is provided after booking.
Born and raised in Belgium, Chef Paul began his nearly 40 year career as a professional chef as an apprentice. After receiving his culinary arts degree, he worked in several restaurants in Belgium, gaining experience and insight along the way. He moved to NYC in 1983 and quickly became the executive chef at well-known restaurants in Tribeca and the West Village. His passion for teaching led him to open his own cooking school in 2001, which is still thriving today.
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