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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)

 

 

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.

 

CHECK OUT OUR NEW MENUS: BAVETTE, NEW ORLEANS CREOLE AND PROVENCE GARDEN

(Yes, available with vouchers) :D

 

French Cooking – Basic French techniques and inexpensive option

Bavette

Starter – Bouchees a la reine, Vol au vent puff pastry with ham and mushroom bechamel

Entree – Bavette steak, Flank steak prepared sous vide with sauce bearnaise

Side – Pomme de terresalardaise, Fingerling potatoes prepared in duck fat with garlic and parsley

Dessert – Lava cake, Molten chocolate cake with vanilla ice cream

 

New Orleans Creole

Starter – Broiled oysters, Oysters on the half shell with cheese and garlic butter

Entree – Seafood gumbo, Traditional New Orleans seafood stew with shrimp, crab, and sausage

Side – Maque choux, Vegetable medley of corn and peppers

Dessert – Pecan pie, Classic southern pastry with vanilla ice cream

 

Provence Garden

Starter - Soupeaupistou, Vegetable soup with tomatoes and basil

Entree – Mushroom ravioli, Hand-made ravioli with truffle duxelles, brown butter and sage

Side – Ratatouille, Mediterranean stew with eggplant and tomatoes

Dessert – Fruit tart, Flaky pastry with cream and fresh fruit

 

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.

 

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.

 

 

 

Pricing & Reservations

BOOK YOUR CLASS

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