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Ruby Beet and Haricot Vert Salad with Toasted Hazelnut Vinaigrette
Seared Duck Breast with Pinot Noir Shallot Sauce
Thyme Scented Potato Gratin
Perfect Chocolate Soufflés
What you will learn
Menu: Ruby Beet and Haricot Vert Salad with Toasted Hazelnut Vinaigrette - Seared Duck Breast with Pinot Noir Shallot Sauce - Thyme Scented Potato Gratin - Perfect Chocolate Soufflés
Class Description: Join us for this very special class and learn to create traditional French favorites with world-renowned Le Creuset cookware. Our instructor will walk you through classic techniques for everything from pan roasting a crispy duck breast to creating the ultimate potato gratin. You’ll enjoy working alongside classmates learning to make a wine sauce reduction and easy vinaigrette from scratch. Plus, we’ll share secrets for creating the quintessential French dessert: a perfectly risen chocolate soufflé.
Class Bonus: All class participants will go home with a large Le Creuset mixing bowl in indigo (a $49.95 value).
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.