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Shaved Radish and Arugula Salad with Tapenade Vinaigrette
Bouillabaisse (Seafood in Saffron Broth) with Creamy Garlic Aioli
Cherry Clafouti with Honey Whipped Cream
What you will learn
Menu: Shaved Radish and Arugula Salad with Tapenade Vinaigrette - Bouillabaisse (Seafood in Saffron Broth) with Creamy Garlic Aioli - Cherry Clafouti with Honey Whipped Cream
Class Description: This summer, take a vacation from your ordinary dinner fare and treat your family to authentic dishes from the sunny south of France. In this fun, hands-on class, our instructor will introduce you to classic regional flavors with a menu featuring fresh, seasonal produce. You’ll learn techniques for everything from perfectly cooking fish and seafood to creating traditional French sauces from scratch. Plus, we’ll share secrets for preparing a classic French country dessert: baked custard with fresh summer fruit.
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.