Team Building Activity: French Bistro Dinner
Explore the flavors of a French bistro in this hands-on team building class. A local chef will lead your team through a flavorful menu and help you gain important skills. You'll begin the class by making a classic Niçoise salad topped with tomatoes, potatoes tuna and soft-boiled eggs. Work together to make a savory filet au poivre with a spicy demi-glace made with brandy and green peppercorns. You'll finish the class with a decadent crème brûlée for dessert, learning to create the signature hardened caramelized top. Throughout the class, your team will bond outside the office.
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Salade Niçoise
With crunchy lettuce, tomatoes, potatoes, tuna and soft-boiled eggs
Filet au Poivre
With steak, a spicy demi-glace made from the filet drippings, brandy and green peppercorns
Classic Crème Brûlée
With a rich custard base and a layer of hardened caramelized sugar
Classes on Classpop! are designed to be social events that don't require specific skills or previous experience. You are welcome to bring your own wine or beer to enjoy during this class.
- Minimum Guests 10
- Maximum Guests 21
- Event Duration 3 hours
Reviews Guests Left For Other Experiences
Sara
30 Jul 2025
Such a fun experience! Very knowledgeable and the food was amazing.
Melissa
14 Jun 2025
This class was so much fun! And chef Gary and his assistant were amazing! Would definitely do a class with him again.
Ian
13 Jun 2025
Chef Gary and the overall class experience were awesome. I would highly recommend. Great food and learning along the way.
Event location: Boston
Chef’s Place
Exact location is provided after booking.
Meet your chef
Chef Gary is a seasoned culinary expert with over 18 years of experience and a passion for teaching. Specializing in Italian and French cuisine, he discovered his love for mentoring through his dedication to creating refined, flavorful dishes. His engaging classes inspire students to explore the joy and creativity of cooking, showing how thoughtfully prepared food can elevate everyday life.
