Group Cooking Class Asian and French Fusion
Discover how to blend elegant French cuisine and exotic Asian ingredients in this cooking class. Chef Pierre leads interactive sessions filled with professional tips and techniques. You'll start with vegetable rice paper wraps filled with carrots, cucumbers, avocado and tomatoes. Next up is ahi tuna with saffron jasmine rice and Japanese pickled vegetables. You'll then prepare Japanese seaweed salad with fresh bok choy and Asian glaze. Dessert is a trip to France with a classic tarte Tatin.
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Vegetable Rice Paper Wraps
With carrots, cucumbers, avocado, heirloom tomatoes, soy and honey
Ahi Tuna
With saffron jasmine rice and Japanese pickled vegetables
Japanese Seaweed Salad
With fresh bok choy and Asian glaze
Tarte Tatin