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French Bistro Favorites

Menu: Lyonnaise Onion Soup Gratineé - Bistro Steak with Burgundy Reduction and Shallots - Warm Winter Greens and Haricot Vert Salad with Hazelnuts and Chèvre - Parisian Chocolat ChaudClass Description: Take a vacation from ordinary dinnertime fare and...Read More

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Description

Menu: Lyonnaise Onion Soup Gratineé - Bistro Steak with Burgundy Reduction and Shallots - Warm Winter Greens and Haricot Vert Salad with Hazelnuts and Chèvre - Parisian Chocolat Chaud

Class Description: Take a vacation from ordinary dinnertime fare and immerse yourself in elegant Parisian cuisine. Our instructor will walk you through essential French techniques for perfectly searing steak and creating an amazing wine reduction. You’ll enjoy working alongside classmates as you practice preparing French-style green beans and caramelizing onions for the quintessential French soup. Plus, we’ll help you chase away the winter chill with a decadent Parisian-style hot cocoa.



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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