Chef William brings the rich culinary history and je ne sais quoi of French cuisine to you in this hands-on cooking class. Learn techniques for approaching intimidating dishes like a pro as you master four French classics.
In this class, you'll begin with a salade Niçoise with lemon-tarragon vinaigrette topped with seared tuna, haricots verts, tomatoes and potatoes. From there, learn to prepare an iconic dish from scratch: coq au vin with mushrooms and bacon lardons, served with demi-glace pommes fondant. Dessert is two decadent Parisian favorites: dark chocolate pots de crème and black cherry clafoutis and espresso.
Salade Niçoise With Lemon and Tarragon Vinaigrette
With tuna, olives, haricots verts, potatoes, tomatoes, onions and capers
Coq au Vin and Demi Glace Pommes Fondant
With chicken, bacon lardons, mushrooms, pearl onions and thyme
Dark Chocolate Pots de Crème
Black Cherry Clafoutis