Culinary Class

Chef 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)

NEW – Brunch class

Croissant & Co.

Plain and Chocolate Croissant
Salmon gravlax
Egg Benedict with Hollandaise Sauce

1 Star Menus – Basic techniques and inexpensive option

Cordon Bleu Menu

Starter – Florentine poached eggs with Mornay sauce
Poached eggs on a bed of creamy spinach topped with Mornay sauce served in their individual crust
Entrée – Cordon Bleu
Traditional French dish made out of breaded chicken breast stuffed with ham and a cheese sauce
Side – Haricots Verts Fagotine
French green beens wrapped in bacon
Dessert – Crème Brûlée
Rich Vanilla custard, topped with crispy, caramelized sugar

Bordeaux Menu

Starter – Gougères
Finger-sized puff pastry balls filled with Gruyere cheese, mushrooms and/or ham
Entrée – Saumon au beurre blanc
Grilled salmon filet accompanied by a rich white wine butter sauce
Side – Fresh Pasta
Fettuccine noodles made from scratch
Dessert – Chocolate Soufflé
Fluffy chocolate cake with a melted chocolate center

2 Star Menus – More technical and upscale

Vegan Menu – NEW

Starter - Portobello  & TruffleCroque Monsieur  with Salad Folle aux Framboises
French grilled sandwich with roasted portobello, truffle oil and vegan bechamel sauce
Served with a roquette salad with rasberries, toasted almonds, shallots, persley, chives and mint, served with a vinaigrette sauce
Entrée – Ravioles
Fresh made pasta filled with quinoa, almonds and apples, served with a cumin and sweet potatoe sauce
Side – Rainbow Veggie Spaghettis
Carrot, yellow squash and zucchinni spaghettis with red pepper
Dessert – Almond Milk and Rose Water Pana Cota

Chanel Menu

Starter – Bouchées à la reine
Puff pastry filled with béchamel and a medley of meat and vegetables
Entrée – Homemade sausage with boar
Smoked bacon and ostrich meat, lots of garlic, pepper & herbs
Side – Pomme cuite, Pomme au four
Twice-baked and filled with apple & caramelized onion chutney
Dessert – Ile flottante
Meringue sails on a sea of heavenly rich vanilla custard, topped with caramel

Dior Menu

Starter – Flamenkuche
Thin-crust French “pizza” with crème fraîche base, onions and smoked bacon
Entrée – Moules Marimières
Mussels poulette
Side – Ratatouille
Provençale stewed vegetable: onions, zucchini, eggplant, yellow squash, garlic, red peppers and tomatoes.
Dessert – Tarte Tatin
Upside-down caramelized apple tart

Gaultier Menu (Vegetarian)

Starter – Tarte au Pistou
Homemade Pesto tart with crème fraiche and Tomato Coulis
Entrée – Soufflé au Fromage
Swiss cheese, spinach and onion soufflé
Side – Ratatouille
Provencale stewed vegetables: onions, zucchini, eggplant, yellow squash, garlic, red peppers and tomatoes
Dessert – Sabayon aux fruits de saison
 Light and airy sweet wine custard, served with seasonal fruit

Prestige Menus – Most difficult dishes and/or finest ingredients

Europa Tour- NEW

Starter – Tapas pan con tomate (Spain)
Entrée – Flat Bread (Italie)
Arugula, Gorgonzola, Sundried Tomatoes, Hazelnut
Side – Mikonos Shrimps (Grece)
Tomatoes and shrimp simmered in a wine sauce topped with feta cheese
Dessert – Crème Brulee (France)
Rich Vanilla custard, topped with crispy, caramelized sugar

Champagne

Starter - Black truffle Soup
Main course - Sautee shrimp with Champagne and Lobster Veloute
Side dish – Fresh Linguini
Dessert – Chocolate molten lava cake.

Cotillon

Starter – Rouleau a la farce de poire
Smoked salmon roll stuffed with sautéed pear, basil and pine nuts
Entrée – Tournedos de dinde sauce Diane
Turkey filet mignon toped with cranberry and Cognac sauce
Side – Pumkin and potato gratin
Dessert – Baked Alaska
Meringue cake filled with Genoise cake and ice cream

Pricing & Reservations

BOOK YOUR CLASS

1 Star Menu: $110.00/pers.
2 Star Menu: $130.00/pers.
Prestige Menu: $150.00/pers.
Brunch Menu: $145.00/pers.
Special Valentine’s Class: $190.00/pers