The Ultimate Summer Salad by Chez François www.chezfrancois.net

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Picture a big, beautiful bowl shimmering with summer colors — golden pearls of couscous glistening under a drizzle of olive oil, each grain perfectly tender and separate. Threads of mint leaves weave through the mix, releasing a cool, refreshing aroma with every toss. Bright green cucumber slices and halved cherry tomatoes bring a satisfying crunch and bursts of sweetness, while scallions add a subtle bite that lifts the flavors.
The herbes de Provence tie everything together with their gentle, earthy perfume — a whisper of lavender and thyme that makes the salad taste like sunshine on a Mediterranean hillside. Crumbled feta adds creamy richness, its saltiness balanced by the tang of kalamata olives scattered like dark jewels across the top.
Chilled just before serving, the salad feels crisp and refreshing — the kind of dish that instantly cools you down on a warm afternoon. A final flourish of homemade lemon dressing glazes the couscous, making the flavors sparkle and sing.
It’s not just a salad — it’s a celebration of summer itself: bright, fragrant, and utterly irresistible.Continue Reading

Chicken Cordon Bleu by Chez François www.chezfrancois.net

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🇫🇷 A family favorite, the French way: Chicken Cordon Bleu!

Crispy on the outside. Melty on the inside.
In this live class, we’ll prepare tender chicken with Swiss cheese and ham, add my special chef’s twist, and fry it to golden perfection. A guaranteed crowd-pleaser for kids and adults!Continue Reading

Charlotte aux Fraises by Chez François

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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

Roasted Artichokes www.chezfrancois.net

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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

Feuilleté de Saumon - Chez François Cooking Classes

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Join Chef Chez François for a delicious and interactive culinary experience as you learn to prepare the elegant Salmon en Croûte (Feuilleté de Saumon). In this class, you’ll create a beautifully crisp puff pastry wrapped around a perfectly cooked, flaky salmon fillet, layered with a creamy spinach and mushroom filling. This classic French dish is both impressive and approachable—and can be served warm or chilled for any occasion.Continue Reading

Spaghetti Stuffed Squash - Courge Farcie Spaghetti

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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!
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Fish Terrine www.chezfrancois.net

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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

Chez François Online Cooking Classes

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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 Chez François cooking classes

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🇫🇷 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.
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