Cooking Class Cooking French Fare for the Ages
Learn how to incorporate a wide range of fresh ingredients in this French-style cooking class hosted by Chef Misun.
Begin by pan-searing jumbo scallops with shiitake mushrooms and a garlicky brown butter sauce. Next, master the art of cooking beef Bourguignon using filet mignon braised in red wine and cognac, paired with velvety mashed potatoes. Finally, craft a rich custard and caramelize its surface to create a creamy crème brûlée.
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Pan-Seared Jumbo Scallops With Shiitake Mushrooms & Garlicky Brown Butter Sauce
With garlic, herbs, shiitake mushroom, capers and butter
Beef Bourguignon
With fillet mignon, bacon, vegetables, Cognac and red wine
Velvety Mashed Potatoes
With butter and heavy cream
Crème Brûlée
With egg yolks, sugar, heavy cream and vanilla