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Bouillabaisse with Clams, Mussels and Fresh-Salt Water Fish - Puff Pastry Tart of Heirloom Tomatoes, Eggplant, Caramelized Leeks and Gruyere Cheese - Cognac Flamed Breast of Duckling a l'Orange - Grand Marnier Soufflé
What you will learn
America’s favorite chef, Julia Child, helped bring classic French cuisine to the States, and in turn inspired a generation of cooks to expand their skills. Come celebrate her life with a simple but elegant French meal that reflects her cooking philosophy: big flavor, small pretense. Our chef instructor will share tips, classic French culinary techniques and traditional recipes for dishes full of complex flavors that are surprisingly easy to create and even easier to eat.