In this hands-on cooking class, you’ll learn how to combine high-quality ingredients and smart-cooking techniques to create sublime and distinctly French flavors. Chef Sachet, an expert on the history of French food, will teach you everything she knows about this incredible cuisine. You’ll first learn how to make a mouth-watering salade lyonnaise with frisée, poached egg and crispy pork belly. Next, you’ll cook a traditional chicken fricassée with wild rice and asparagus. For dessert, you’ll make an espresso crème brûlée.
With frisée, poached egg, crispy pork belly, lemon, vinegar and olive oil
With wild rice and asparagus
Espresso Crème Brûlée