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.

Guest reviews for Chef Paul

Default avatar

Ruthayn S.

20 Sep 2021

Words cannot express the fun we had tonight. We've never done anything like this as a family. It was truly a memorable experience as we all left feeling so happy. Your kitchen is so warm and inviting and you and your team are amazing!!!! I already wrote a review on Yelp as well. We will definitely be back to do another event. Thank you for everything. I can't wait to make Caesar salad! The best EVER. Kind regards, Ruthayn Shalom

$ 125 Per person

all-inclusive: 3-hour class, meal and taxes.


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Event location: New York

Chef’s Place

Map

Exact location is provided after booking.

Meet your chef

Chef Paul
Chef Paul Verified chef

New chef


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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