French Cooking Class — learn the exquisite French classics
Layers of flavor
Coq au Vin
or Boeuf Bourguignon
Explore the mysteries of French cuisine
In this French cooking class you will learn nearly a dozen French techniques while we make: Coq au Vin (or Beef bourguignon), Potato Fondant and Honey Glazed Carrots. All of which are known for their deep rich flavors. To finish the meal you can choose Crème brûlée or Pot de crème.
The side dishes are impressive yet simple: the Fondant potatoes stand tall in a cylinder shape, cooked in a butter confit and seasoned with garlic and thyme. The carrots are glazed with honey and seasoned with butter and fennel.
Below are lists of classic French dishes, essential techniques and its national dish.
Your 3-course French meal includes:
Cheese platter
Brie cheese, truffle oil and truffle salt, pepper jam and bread
Entreé choices:
Beef Bourguignon
or
Coq au Vin
Sides
Fondant Potatoes and Fennel Glazed Carrots
Dessert choices:
Pots de Créme
or
Crème brûlée
Other 3-course meals:
During our class, we will use the first seven of these techniques:
- Mise en place
- Julienne
- Sauté
- Braise
- Confit
- Flambé
- Broil
- Poach
- En papillote
Read the descriptions here, where I continue my education with the Master Chefs.
Here are the classic French dishes — but each of these are actually cooking methods because they can be altered in a variety of ways.
- Ratatouille
- Quiche
- Crepes
- Salade niçoise
- Terrine
- Pâté
- Coq au vin
- Cassoulet
- Bouillabaisse
- Boeuf bourguignon
- Souffle
- French onion soup
- Foie gras
- Chocolate mousse
- French lentils
Read their descriptions here, one of my favorite online sources for cooking education.
Pot au Feu is a “peasant” dish that rose to national stardom.
Cloves and sometimes nutmeg gives it a unique flavor.
The classic version has several steps in the process, including simmering for 4 hours. And it’s served in several courses with mustard, pickles or horseradish.
Here’s a video for Pot au Feu beginners.
Watch this video for Pot au Feu inspiration.
