Instructor: Linda Youssef
Date: Wednesday, September 7 till Wednesday, October 19 (For 7 consecutive Wednesdays)
Time: 6:00 PM till 9:30 PM 
Price: USD 315 USD or USD 39 per session (Dinner & Drinks Included)

WHY THIS CLASS: “Le savoir faire”

French cuisine (French: Cuisine française) consists of the cooking traditions and practices from France. Its cuisine has been influenced throughout the centuries by the many surrounding cultures of Spain, Italy, Switzerland, Germany and Belgium, in addition to its own food traditions on the long western coastlines of the Atlantic.

It is thought to be the most sophisticated cuisine in the world, with a wild range of techniques, tastes, flavors, shapes & traditions. No one does it in style like the French, isn’t it?

So many famous chefs have mastered this incredible art that is cooking like a French. Pioneers like Paul Bocuse, Alain Ducasse, Pierre Herme, Cyril Lignac, Anne-Sophie Pic, Joël Robuchon and more, are the ones who make us dream and think of the beauty of French gastronomy.

In this 8-session package, we will do our best to share with you the theory, knowledge, history and practice of this absolutely fascinating art.

WHAT YOU WILL LEARN

Ce Je Ne Sais Quoi
What are the main ingredients, spices, flavors, tools of French cuisine? What does every French have in his kitchen? Is it the pan? Is it the noix de muscade? Is it the red wine? Is it the herbes de Provence, the butter…?
We know olive oil is the second hand of Greeks, but what are the essentials of French cooking

Session 1:  Les quiches et les tartes

What you will learn:
Les techniques de: Sablage – Le fond de tarte (Salé,Sucré) – L’appareil a tarte – La garniture – La couverture, le nappage ou le glaçage.

The Final Meals: 

Quiche Lorraine, Tarte à l’oignon, Tarte au citron

Session 2: Les 3 Mousquetaires

What you will learn:

Découpe d’une volaille à cru – Marinade – Égoutter – Rissoler – Flamber – Décanter – Réduire la sauce

The Final Meals:

Coq au Vin – Purée de Pomme de Terre – French madeleine

Session 3: L’hiver Est Lourd

What you will learn:

Découpe d’un filet de boeuf – Marinade – Singer la viande – Mijoter – Égoutter – Utiliser un mandoline (pour les pomme de terre) – Monter un gratin – Gratiner – Gratiner au chalumeau (crème brulée)

The Final Meals:

Boeuf Bourguignon – Gratin Dauphinois – Crème brûlée

Session 4: Simples et Délicieux

What you will learn:

Emincer – Caraméliser des oignons – Clarifier du beurre – Deglacez au vin blanc – Hacher – Confire les légumes

The Final Meals:

Soupe à l’oignon – La Ratatouille – Crêpe Sucrée

Session 5: Le Sud! 

What you will learn:

Preparer un calamar – Cuire à la marinière – Cuire à la vapeur – Pochers (braise) – Concasser des tomates – Emulsioner – Sabler

The Final Meals:

Moules Marinière – Calamars Marseillaise – Sablés

Session 6: La Pomme De Terre 

What you will learn:

Faire une puée – Faire un gratin – Tourner de pomme de terre – Blancher – Rissole – Pocher – Infuser

The Final Meals:

Frites – Hachis parmentier – pomme cocotte – Poire Poché (sauce chocolat)

Session 7: Cheese & Wine 

Enjoy a professional degustation of cheese and wine. Learn the basics of pairing food and tasting wine.

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CREATING A SAFE AND HEALTHY SPACE FOR OUR EMPLOYEES AND CUSTOMERS IS OUR HIGHEST PRIORITY
We want you to feel as good about cooking with us as we do about hosting you back!
For the comfort and safety of everyone in our Lab, we are following the health and safety measures communicated by the Ministry of Public Health for all our in-house classes and shopping.
Practicing social distancing and maintaining enhanced cleaning protocols, including regularly disinfecting cooking stations, high-touch surfaces, utensils, and ingredients.