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Dried Fig Tapenade and Goat Cheese Crostini
Asparagus with Poached Eggs and Lardons
Pan-Roasted Chicken with Tarragon and Dijon (Poulet à l'Estragon et Dijon)
Grand Marnier Soufflé de Sauce au Chocolat
What you will learn
Menu: Dried Fig Tapenade and Goat Cheese Crostini - Asparagus with Poached Eggs and Lardons - Pan-Roasted Chicken with Tarragon and Dijon (Poulet à l'Estragon et Dijon) - Grand Marnier Soufflé de Sauce au Chocolat
Class Description: Join us in the kitchen for some laughter and learning as you recreate French bistro favorites. We'll cover a variety of classic French techniques every cook should know—from blanching and poaching to pan roasting. Plus, our instructor will walk you through the steps for preparing the ultimate French dessert: a perfectly risen soufflé. After mastering a few essentials, you'll look forward to sharing your passion for cooking with family and friends.
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.