FRENCH FUNDAMENTALS

French cooking methods are the backbone of the cuisines we enjoy today. This class teaches basic cooking principles that originated in French kitchens. Come for a fun and valuable lesson to add these classic techniques to your cooking knowledge. Our lesson is Soupe au Pistou (Brothy Soup with Vegetables, tender Beans, & topped with Herbed Pesto); Oeufs Mayonnaise (halved Hard Cooked Eggs topped with homemade Mayonnaise); Buttered Radish Tartines (Tartine Radis-Beurre – Baguette Slices with Butter, Radish slices, Olives, & Herbs); Trout Amandine (Pan-Seared Trout Fillets in a Butter Lemon Sauce with Almonds); pan-roasted Chicken with Tart Tarragon Sauce; Potato and Leek Gratin, and Brandied Cherry Frangipane Tart.