In this class, we will prepare the stunning Charlotte aux Fraises (Strawberry Charlotte). First, we will bake my homemade biscuits cuillère (Ladyfingers) before starting the filling. This classic French dessert is a delicious cake made with fresh strawberries, homemade crème chantilly, and ladyfingers soaked in strawberry purée syrup.Continue Reading
In this class, you’ll learn how to prepare artichokes the right way, paired with my signature mustard sauce that takes the flavor to the next level. Artichokes might seem intimidating at first, but once you know how to cook them properly, they become a true delight to eat.Continue Reading
During this class, we will cook together the delicious “Endives au Jambon”. Perfectly prepared Belgian endives, wrapped in ham (jambon de Paris) and baked in béchamel, gratiné with gruyere cheese! All your guests or family will ask for more!
Continue Reading
During this class, we will cook together the crisp Feuilleté de Saumon (Salmon puff pastry). The fresh skinless salmon fillet, resting on a bed of creamy spinach and mushroom, is perfectly seasoned, moist, flakey. Perfectly wrapped in a braided puff pastry, this delightful dish can be served hot or cold!Continue Reading
Learn how to cook delicious vegetarian dishes with Chez François. During this class, we will cook together a delicious vegetarian dish: STUFFED SPAGHETTI SQUASH. This flavorful recipe includes mushrooms, cheese, broccoli rabe, and other ingredients including spices and fresh herbs. This is enough for dinner, no side dinner needed!
Continue Reading
During this class, we will cook my delicious Fish Terrine. La Terrine de Poisson is an impressive French appetizer for your next dinner party: light, flavorful and also perfect for the Summer! This Fish Terrine is made of wine-infused white-fish and shrimps, fresh cucumber, scallions, chives, dill and a few more ingredients. All wrapped in smoked salmon! I really recommend serving it with a fresh green lettuce!Continue Reading
During this class, we will cook together this Moroccan dish which has become widely consumed in France and became part of French restaurants’ menus. With spicy and fragrant spices, the lamb tagine is also cooked with dried fruits, almonds, olives and served with couscous and bouillon of beans and squash.Continue Reading
🇫🇷 Bavette Roulade (Stuffed Beef Flank Roll)
Join me for a delicious live cooking class where we’ll prepare a juicy, flavor-packed Bavette Roulade — tender beef flank rolled and stuffed with sautéed mushrooms, ham, aromatic spices, and fresh herbs. We’ll serve it alongside beautifully roasted root vegetables for a true French countryside experience.
Continue Reading
Learn to speak French online with Chez François! Sign up for online French classes, choose private or group classes with the French teacherContinue Reading
In this live online class, we’ll prepare this timeless French classic the traditional way: a whole chicken deliciously stuffed, sewn, and slow-cooked in my homemade, aromatic bouillon. As it simmers, we’ll progressively cook a variety of vegetables and potatoes right in the broth—layer by layer, flavor by flavor.Continue Reading
