Provençal Caramelized Onion Tart with Olives & Herbs
Sauteed Haricots Vert with Lemon Vinaigrette
Chocolate Grand Marnier Soufflé
What you will learn
Menu: Pan-Roasted Chicken Breast with Béarnaise Sauce - Provençal Caramelized Onion Tart with Olives & Herbs - Sauteed Haricots Vert with Lemon Vinaigrette - Chocolate Grand Marnier Soufflé
Class Description: In this class, we’ll show you that cooking French food doesn’t have to be an all-day project. You’ll learn how to develop complex flavors in a short amount of time through pan roasting, caramelizing and sautéing. The class will end off with a French classic, the chocolate soufflé that has a hint of orange liqueur. A truly delicious menu that you’ll be able to create any day of the week.
What To Expect: Great cooking is about more than 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.