Learn the secrets to French cuisine and cooking methods in this hands-on cooking class. Chef Nick will teach you how to prepare a gourmet meal using traditional techniques and fresh ingredients.
You'll start with a salmon tartare and baguette appetizer followed by an entrée of steak frites with compound butter, shallots and herbs. This is served with a side of haricots verts topped with crispy garlic. For dessert, you'll delve into sous vide cooking by preparing a sweet and creamy vanilla bean crème brûlée.
With shallots, hard-boiled egg, capers and baguette
Steak Frites With Compound Butter
With shallots and herbs
With crispy garlic
Sous Vide Vanilla Bean Crème Brûlée
With cream, eggs yolks and sugar