Coq Au Vin Et Créme Brûlée

Started on 9 Wed, 18:00-21:00

Instructor: Linda Youssef
Date: Wednesday, November 9 
Time: 6:00 PM till 9:00 PM 
Price: USD 37 per session (Dinner & Drinks Included)

WHY THIS CLASS: “Le savoir faire”

French cuisine (FrenchCuisine 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.


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

Coq Au Vin Et Créme Brûlée

What you will learn:

Découpe D’une Volaille à Cru – Marinade – Égoutter – Rissoler – Flamber – Décanter – Réduire la sauce

The Final Meals:

Coq au Vin – Crème Brûlée

Followed By Dinner & Wine


In Collaboration with @Tanmia.Lebanon

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