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Thyme-Roasted Chicken with Buttered Leeks and Bacon
Spring Carrots with Tarragon
Roasted New Potatoes with Dill Cream
Strawberry Filled Lemon Crepes
What you will learn
Menu: Thyme-Roasted Chicken with Buttered Leeks and Bacon - Spring Carrots with Tarragon - Roasted New Potatoes with Dill Cream - Strawberry Filled Lemon Crepes
Class Description: If you can’t make it across the Atlantic this spring or perhaps have just returned, this class is perfect for you. Everyone raves about the cuisine, and here you’ll learn how to make an assortment of classic dishes straight from the best cafes of Paris that are easy and delicious.
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.