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Private French Cooking Class
July 15, 2021 @ 6:00 pm - 8:00 pm$69.00
Auguste Escoffier, born in France in 1846, is known as the king of chefs and is now considered the good father of modern cooking. This can only mean that French food is the most important cuisine in modern cooking. Today we will be learning some of my favorite French recipes. These recipes are very classic but have withstood the test of time, and are still some of the best dishes I have had – or made – to this day.
Baked camembert is a beautifully simple, yet elegant dish served in pubs as well as the finest restaurants in France. Today we are putting our Wisconsin twist on it: using a fresh Wisconsin camembert and some beautiful vomFASS products, we will turn this French classic into a beautiful local dish.
Olive tapenade is a classic French condiment with many uses. It can be a canapé by just slicing some French bread and putting it on top! Or it compliments any kind of fish. One of my favorite uses is scallops with an olive tapenade.
Salad Niçoise was created in the province region of France. This salad is a perfect way to start any meal. With its complex flavors, it is sure to get your taste buds excited.
Coq au Vin is a very classic dish using a whole chicken ̶ what could be better than that! In this dish we focus the use of local foraged mushrooms and the flavors of a big red wine. This is definitely a crowd pleaser!
For dessert we have a raspberry tart using puff pastry, which is a dough created in France. This dough is so versatile that it can go from a nice dessert like this all the way to a Beef Wellington. Along with the French pastry. we will have a pastry cream (also created in France). This is what we use to make eclairs and many other desserts.