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Onion Soup Lyonnaise-Style
Pork Loin Tournedos with Cream and Calvados
Warm Chocolate Fondue Soufflé
What you will learn
Menu: Onion Soup Lyonnaise-Style - Mussels Mariniere - Pork Loin Tournedos with Cream and Calvados - Warm Chocolate Fondue Soufflé
Class Description: The greatest meals are the ones shared and enjoyed with loved ones. —Jacques Pépin
For this very special class, we've partnered with Jacques Pépin to show you how to create an unforgettable, French-inspired holiday feast. Using Jacques' Essential Pépin cookbook as our guide, we'll walk you through the steps for everything from perfectly cooking shellfish to properly searing pork. You'll enjoy working alongside classmates, honing knife skills and caramelizing onions as we prepare classic French onion soup. Plus, our chef instructor will show you how to whip egg whites for a beautifully risen chocolate soufflé. After mastering a few of Jacques Pépin's essential techniques, you'll look forward to creating a delicious holiday meal for family and friends.
Please Note: **Classes taught by Sur La Table Chefs. Jacques Pépin will not be in attendance**
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.