Instructor: Linda Youssef
Date: Wednesday, September 21
Time: 6:00 PM till 9:00 PM
Price: 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
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