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)
CHECK OUT OUR NEW PRESTIGE MENUS: Southwest Molecular, Brasserie, Provence Seaside, Brussels, Cordon Bleu, and Hunter’s
Starter – Melon Caviar – Droplets of melon “caviar” with prosciutto
Entree – Magret de Canard – Moulard duck breast, seared with green peppercorn sauce
Side – Duck fat frites
Dessert – Panna cotta with Armagnac plum sauce
Starter – Escargot Maître d’Hôtel butter
Entree – Rotisserie chicken, sous vide – half chickens prepared sous vide, then seared, served with veloute
Side – Ratatouille
Dessert – Profiteroles
Starter – Gazpacho
Entree – Pan-seared scallops with goat cheese espuma
Side – Provencal vegetables – tian of layered, roasted summer vegetables
Dessert – Crepes suzette
Starter – Oeufs mimosa with handmade mayonnaise
Entree – Belgian mussels
Side – Hand-cut frites
Dessert – Banane flambee, Bananas Foster with vanilla ice cream
Starter – Shrimp cocktail – butter-poached shrimp with cocktail sauce and beurre monté
Entree – Chicken cordon bleu – sous vide and fried chicken cutlets rolled with ham and cheese
Side – Gratin de courgette – Roasted zucchini gratin with modern cheese sauce
Dessert – Chocolate mousse
Starter – Flammenkuchen – Alsacian flatbread with cream sauce, caramelized onion, and bacon
Entree – Game sausage – handmade Toulouse-style sausage with game meats and pork
Side – Brown butter mashed potatoes
Dessert – Tarte tatin – classic French upside down apple pie
French Cooking – Basic French techniques and inexpensive option
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 terre salardaise, Fingerling potatoes prepared in duck fat with garlic and parsley
Dessert – Lava cake, Molten chocolate cake with vanilla ice cream
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 – Beignets
Entree – Chicken fricassee with porcini mushrooms and fines herbes
Side – Roasted root vegetable melange
Dessert – Fresh fruit sabayon
Starter – Gougères, Savory, cheesy puff pastry balls.
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.
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.
Pricing & Reservations
Baking Classes (brunch and bread): $120.00/pers.
French Cooking Menus: $120.00/pers.
Pastry Class – Special: $120/pers.
Please contact us to know more about our special offers and private events.