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Culinary Class

533002_320594321343164_234072459995351_785333_2108326339_nChef Vincent’s approach to learning to cook is all about being relaxed and having fun together: a little bit of wine, some conversation, some laughs, some bread and cheese, some more wine, and a lot of cooking in between !

Our cooking classes last usually four hours. The class begins with an apéritif with fresh bread, cheese and charcuterie. Then you will be provided caps and aprons to begin cooking. For the next several hours, you can expect to cook the entire meal yourselves, under the guidance of the chef. It is very hands-on, with him actually touching the food as little as possible. Then, dinner is plated and served for you to enjoy the fruits of your labor together in our cozy dining area. Everyone is encouraged to bring 1-2 bottles of wine (we are BYOB)



Lentil Soup, Savory lentil soup, packed with vegetables and lightly pureed.

Truffle-duxelles Ravioli with Vegetable Demi-glace, Hand-made stuffed pasta, topped with grilled portobellos and served with roasted vegetable reduction.

Fruit tarts, Shortcrust filled with pastry cream and topped with fresh seasonal fruits


Baking classes

Brunch Croissant Baking Class

Croissants, Handmade butter croissants and pain au chocolat.

Gravlax, Scandinavian spiced and cured salmon.

Eggs Benedict, Rich Hollandaise served over poached eggs.


Southern Brunch

Cheese grits and sausage, Creamy corn porridge with sharp cheddar and Andouille sausage.

Fried chicken and waffles, Southern buttermilk fried chicken served over Belgian beer-batter waffles and maple syrup.

Seasonal Fruit cobbler, Deep dish pies made with fresh fruit and served with vanilla ice cream.



French Cooking – Basic French techniques and inexpensive option

Bordeaux Menu

Starter – Gougères, Savory, cheesy puff pastry balls with ham or mushrooms.

Entrée – Salmon au Beurre Blanc, Grilled salmon with a rich white wine butter emulsion and sauteed haricots verts.

Side - Fresh Pasta, Handmade fettuccine noodles.

Dessert – Chocolate Soufflé, Fluffy chocolate cake with a melted chocolate center.


Coq Au Vin Menu

Starter - Salade de Roquefort, Pomme et Noix, Tender greens with blue cheese, apples, and walnuts served with shallot vinaigrette.

Entree/Side – Coq au Vin, The famous stew of chicken braised in red wine and vegetables, served with bacon roasted tourné potatoes, garlic, and parsley.

Dessert – Lavender Crème Brûlée, Rich lavender custard with hard caramel shell.


Brittany Seaside Menu

Starter - Oeufs Mimosa, Deviled eggs with homemade roasted garlic aioli, Dijon mustard, and cornichons.

Entree – Mussels Mariniere, PEI mussels cooked in a traditional white wine broth and served with hand-cut

Side – French fries.

Dessert – Chocolate Mousse, A light, airy dessert made with fine Belgian chocolate.


Hunter’s Menu

Starter – French Onion Soup, Slow-cooked caramelized onions in a rich veal broth and topped with crusty bread and Emmental cheese.

Entrée/Side – Homemade Game Sausage, Market selection of wild game meats blended with flavorful herbs, garlic, Cognac, and spices served with hand-mashed Yukon gold potatoes.

Dessert – Tarte Tatin, The classic upside down caramelized apple pie.


French Settler Cajun Menu

Starter - Fried Alligator and Hush Puppies, Handmade savory cornmeal cakes served with spicy remoulade.

Entrée/Side – Crawfish Etouffee, The traditional Cajun stew served with dirty rice.

Dessert – Beignets Foster, Light New Orleans doughnuts with Bourbon Bananas Foster.


French Brasserie Menu

Starter - Smoked Duck Magret Salad, Tender greens served with smoked duck breast and Dijon vinaigrette.

Entree/Side – Steak Tartare and Pomme Pont Neuf, Minced grass-fed beef filet with quail egg and Parisian duck fat fried potatoes.

Dessert – Grand Marnier Soufflé, Fluffy cake spiced with rich orange Cognac liqueur.


Alsace Menu

Starter - Flamenckueche, Flatbread tart topped with caramelized onions and lardon, served with fresh greens.

Entree/Side – Roasted and Confit Pork Shank, Fall off the bone tender pork braised in beer, with glazed reduction and Baeckeoffe style potato casserole.

Dessert – Red wine poached pears, D’Anjou pears cooked in spiced red wine, reduced to a rich, velvety sauce.



Bistronomique Menus – Organic Countryside Menus for Experienced Cooks – NOT AVAILABLE WITH VOUCHERS


Starter – Lyonnaise Salad

Greens with poached eggs and bacon

Entrée – Chicken Fricassee

Side – Celery and Morille Puree

Dessert – Tarte Tatin

Upside-down caramelized apple tart



Starter – Tomato & Fresh Goat Cheese Soup

Entrée – Herbs crusted rack of Lamb

Side – Ratatouille

Vegetable Stew of zuchini, eggplant, tomato, onion and red pepper

Dessert – Red Fruit Tart



Starter – French Onion Soup

Entrée- Entrecote (Rib-Eye) Bearnaise

Side – Pomme Pont Neuf

Thick Cut French Fries with Seasonal vegetables

Dessert – Saint Honore

Cake built with cream puffs and caramel


Pricing & Reservations


Baking Classes (brunch and bread): $120.00/pers.

French Cooking Menus: $120.00/pers.

Pastry Class – Special: $130/pers.

Please contact us to know more about our special offers and private events.

Click Here for our General Terms Of Sales