Join me for a truly unique culinary event as we travel to Burgundy for some of the most delectable food on earth. Slow cooked dishes eking all of the flavor from food, Dijon mustard and delectable cheese abound in the Burgundy region. Dishes packed full of love and timeless flavors with an artful quality that we will share together.
This 2-day workshop is immersion style, cooking side by side. Each day we will prepare breakfast, lunch, dinner and a sweet along with a snack or two! Wine and a cheese course will be served each day for an authentic French dining experience. Dinner portions will be packed up to-go.
In addition to this fabulous menu, we will prepare 2 classic French doughs; Brioche, an enriched dough that is a staple in France and Choux Paste the basis for so many sweet and savory dishes. For those that want to arrive 30 minutes early on the second day, I will demonstrate Laminated Brioche, similar to croissant, a favorite treat of mine that is hard to find unless you are at the finest boulangerie in Paris! And just because we can, we will shake and enjoy French 75’s, how much for French can you get?
This course promises to improve your overall kitchen skills; French cooking is the gold standard and expertise acquired will last a lifetime. Be a part of the fun! Limited enrollment, Fee $189.00
Day 1- We’ll start our day with time honored baking skills. Brioche, made with my Parisian, Le Cordon Bleu recipe; is hands down the absolute best, add fresh churned European Style Butter and exquisite Cherry Jam and you have achieved perfection! We will also prepare delectable Oeuf en Meurette, traditionally served as a main course, will make a hearty breakfast. Cornittes, precious pockets of cheesy goodness, will be our luxurious snack. For lunch, Wreath of Greens Salad with Choux as the centerpiece, will delight your pallet and your senses. Choux puffs stuffed with mushrooms, leeks and a frothy goat cheese mixture is almost too pretty to eat! For dinner, Traditional Coq au Vin a classic slow simmered dish with rich complex flavors. Served with Maple Roasted Carrot Salad, sure to be a favorite fall go-to. For dessert we will make Burgundy Poached Pears with homemade Vanilla Ice Cream.
Day 2-Arrive 30 minutes early for a demonstration on cinnamon crusted Laminated Brioche, a truly unique treat that is worth every bite. We will start our day with wholesome Tartouillat, a tart filled with apples and pears that you will see in every glass pastry counter in the Burgundy region. Crème de Cassis, a black currant liquor, is produced in the Burgundy region. We will make a Kir Royal, one of my all-time favorites and toast them with thanks! For an irresistible snack we will make Herbed Fromage Blanc served with fresh vegetables. We will prepare the most famous dish from the burgundy region, Boeuf Bourguignon and we will serve it with Potato Leek Gratin, my favorite bite from my recent trip to Burgundy! Dinner will be delectable Jambon au Chablis served with Roasted Root Vegetables. For dessert, heavenly Chocolate Banana Crepes.
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