This cooking class puts a focus on simple combinations that enhance the natural flavors of basic ingredients. Chef Lenny leads interactive sessions as he teaches you to prepare authentic French recipes. You'll start with a frisée salad with oven-dried tomatoes and a bacon-maple vinaigrette. Next is a rich mushroom onion cassoulet with flageolet beans and pearl onions. Your entrée is roasted cod with spinach, raisins and pine nuts. Dessert is a classic crème brûlée.
With oven-dried tomatoes and a bacon and maple vinaigrette
Mushroom Onion Cassoulet
With flageolet beans and pearl onions
With spinach, raisins and pine nuts