ART OF PARISIAN CUISINE

Learn the techniques of the elegant, balanced, restrained style of Parisian foods. City life defines a polished technique with focused, restaurant-oriented cuisine. The lesson of classic techniques includes mincing, julienne & battonet, building flavors with butter, wine, aromatics, fresh herbs, and use of stocks and reductions. Our menu of Parisian specialties will be Beet, Orange, and Chèvre Tartines (an open-faced sandwich with earthy beets paired with orange segments and goat cheese); Chicken au Poivre (pan-seared chicken thighs with a peppery pan sauce); Pan-Seared Steaks with Cognac and Mustard Pan Sauce; Gnocchi à la Parisienne with Pistou (pate a choux dough, poached, pan-fried and tossed with an herb sauce); Brussels Sprouts Braised in Cream; lentils du Puy with Spinach and Crème Fraîche, and Rice Pudding with Caramel Cream and Almond Praline (Riz au Lait).