Learn how to prepare traditional French dishes using market-fresh produce in this hands-on cooking class.
Join Chef Neilie as you experience hands-on culinary training across five courses of French classics, including a fresh bibb salad with shaved radishes, crisp and pan-seared asparagus, and crunchy and creamy fondant potatoes dripping in chicken broth, rosemary and butter. Chef Neilie will also teach you how to perfect a classic roasted chicken breast with shallots, butter and Dijon-tarragon sauce. For dessert, you'll prepare delicate and ornate palmier cookies; a French favorite.
With shaved radishes, chives and a sherry-shallot vinaigrette
Roasted Chicken Breast
With shallots, butter and Dijon-tarragon sauce
With chicken broth, rosemary and butter