best of france
Be transported to a cozy bistro as you learn how to make classic dishes like moles mariniere, steak tartare and creme brûlée. Imagine a country-side cottage as you prepare duck confit, cassoulet and choucroute.
In this course, you’ll get the best of France by exploring many different regional dishes. Our trained culinary instructors will highlight traditional techniques and flavour combinations all while showcasing that French cuisine isn’t all baguettes and stinky cheeses.
Day 1 (Wednesday) & Day 2 (Thursday): 615pm-930pm (approx end time)
Day 3 (Saturday) & Day 4 (Sunday): 930am-3pm (approx end time)
CURRICULUM
Consommé
Duck Confit
Cassoulet
Lobster Bisque
Vol-au-vent
Parisienne Gnocchi
Tart Tatin
Crème Brulee
Steak Tartare
Moules Marineire
Choucroute
Spaetzle
And more!
