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)
SPECIAL MENU – VALENTINE’S DAY
Brunch: Crab cakes Benedict
App: Tartine of fruit, goat cheese, honey
Main: Poached eggs with Sauce Maltaise over Maryland crab cakes
Dessert: Chocolate Mousse with red fruit jam
Starter – Lover lobster
Atlantic Lobster ravioli saffron espuma, lemongrass and red curry consommé
Entree – Chateaubriand all the way
Grass fedd tenderloin Chateaubriand served with its famous sauce.
Side - Truffle celery puree
Dessert – Frenchrification
Creme brûlée cheese cake, raspberry coulis
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.
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
Parisian Bistro Menu
Starter – Quiche Spinash/Salmon – Caramelized Onion/Swiss Cheese
Entree – Lobster Roll, Croque Monsieur style
Side – Mediterannean Ratatouille
Dessert – Profiterole, choux puff filled with vanille icecream and covered of dark chocolate
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.
French Seaside Menu
Starter – Shrimp Mayo and Cocktail Sauce
Entrée/Side – Mussels served with French Fries
Dessert – Decadent Whipped Chocolate Mousse
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.
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.
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
Bouchon Lyonnais (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
Provence Garden (NOT AVAILABLE WITH VOUCHERS)
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
A Night in Paris (NOT AVAILABLE WITH VOUCHERS)
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.
Parisian Bistro Menu – Special: $120/pers.
Bistronomique Menus: $150.00/pers.
Please contact us to know more about our special offers and private events.