Description
🇫🇷 Asparagus & Fresh Salmon Lasagna
Join me for an interactive live cooking class where we’ll prepare one of my signature dishes: an unexpectedly elegant and absolutely delicious Asparagus, Fresh Salmon & Vermouth Béchamel Lasagna, layered with mozzarella and finished to perfection.
Divine with a chilled rosé or crisp white wine.
Group cooking classes are limited to 10 guests. The fee is only USD 40 per person. Reserve your seat now! Click HERE for the next scheduled class
Private cooking classes can be booked at a time that suits your schedule. The fee is only USD 89.99. Click HERE to book a 1:1 online cooking class!
LIST OF INGREDIENTS:
• 1 pack of 9 lasagna sheets (approximately) • 2 fresh and boneless salmon steaks • 1 pack of Fresh Asparagus (approximately 1 lb)• Fresh parsley or oregano • 1 lemon • 3 tbsp of heavy cream • 2 cups of vegetable stock • Dried herbs (herbs of Provence or thyme/oregano/rosemary) • 6 garlic cloves, nutmeg and 1 shallot • 4 tbsp of unsalted butter • 1 ball/pack (8 oz) of Fresh Mozzarella • 1/2 cup of Parmesan Cheese • 2 cups of Gruyere or cheddar cheese • 2 cups of hot milk • Olive oil, old-grain mustard, salt & pepper • 4 tbsp of all-purpose flour • 1/3 cup of Vermouth (optional)
COOKWARE AND ACCESSORIES:
• 1 Chopping Board • 2 Knives • 1 Stockpot or Large Saucepan • 1 Frying Pan • 1 Oven Gratin Dish (approximately 16 inches x 9 to 11 inches) • 1 Box Grater or Flat Grater
Bring a French Touch to Your Lifestyle!
Chez François
The password to download the Asparagus & Fresh Salmon Lasagna recipe will be provided after the class
Beth, Warrington
“What a wonderful dinner, absolutely delicious, everyone enjoyed it! “
Dorée, Oklahoma
“I want to recommend the Fresh Salmon & Asparagus Lasagna class to anyone who is considering it.... You won't be disappointed!
I took this class the last time it was offered.... more out of curiosity than anything else. I love Salmon, Asparagus, and Lasagna (eaten separately) and honestly wasn't sure how the flavors would be combined, in a Lasagna no less. So, I followed along in class; and while everything smelled good, I was still skeptical.
So, into the oven and then out again when the timer went off. It looked and smelled good, so I cut into it and plated my dish. At first bite I knew it was a winner and I'd be making it again in the future! The flavors of everything were so well balanced and not one thing overpowered the other! It is truly a wonderful dish!“
