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Date Night: Autumn in Paris

Menu: Braised Leeks with Tarragon-Mustard Vinaigrette - Steak au Poivre - Roasted Potatoes with Espelette and Thyme - Crepes SuzetteClass Description: Join us for an evening of fun, laughter, and amour as you and your date immerse yourselves in elegant...Read More

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Description

Menu: Braised Leeks with Tarragon-Mustard Vinaigrette - Steak au Poivre - Roasted Potatoes with Espelette and Thyme - Crepes Suzette

Class Description: Join us for an evening of fun, laughter, and amour as you and your date immerse yourselves in elegant Parisian cuisine. Our instructor will walk you through essential French techniques for everything from perfectly cooking steak and braising veggies to creating an incredible cream sauce. Plus, you’ll enjoy working alongside your date and other classmates preparing a quintessential French potato dish and practicing the surprisingly simple steps for creating classic crepes.

Please Note: Class price is per person.



What To Expect: Great cooking isn't about recipes—it's about techniques. In our classes you'll work together with other students in a fun, hands-on environment led by our professional chef instructors.

  • Classes are 2 to 2 1/2 hours, unless otherwise noted above
  • You will work with other students in groups of 4
  • Hands-on classes are limited to 16 students
  • You will be standing, cooking and working for most of the class
  • Please wear comfortable, closed-toe shoes and have long hair tied back
  • You will enjoy a generous taste of every dish
  • Students receive a coupon good for 10% off in-store purchases the day of class
Sur La Table recipes are developed using common cooking and baking ingredients that may or may not be specified in the menu titles, including various fruits and vegetables, nuts, meats, spices, wheat flours, etc. If you have a food allergy, please check with your local Cooking School before attending the class. Adjustments to recipes cannot be made during class.
NEED HELP DECIDING? | Send us an email | Call us at 800-243-0852
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