Description
Welcome to the Côte d’Azur—without leaving your kitchen! ✈️🌊
Join us for an immersive, live cooking experience where you’ll learn how to make classic Bouillabaisse, the iconic Provençal seafood stew, right alongside Chez Chef François 👨🍳🇫🇷
Rich with fresh fish and seafood 🐟🦐, delicately scented with fennel 🌿, and built on a deeply flavorful stock, bouillabaisse is a celebration of Southern French cooking ☀️🍲. The broth alone is so good you’ll wonder how anything could improve it. (Pro tip: grab fish heads and bones when you see them—Asian supermarkets are a great source!)
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:
• 2 Packs of Fish Bones/Heads and 8 Cups of Fish Stock • 2 Leeks thinly sliced • 1 Cup Diced Onions & shallots &1 Cup Chopped Celery • 1 Bouquet Garni (Bunch of Fresh Thyme/Tarragon/ Herbes de Provence) & 2 Bay Leaves • 6 Cloves Garlic & 1 Chopped Fennel Bulb (Reserve fronds) • 2 Diced Tomatoes • 3 tbsp Olive Oil, Salt & Pepper • 1 pinch of Saffron Threads • 1 lb of New Potatoes • 1 Dozen of Scrubbed Littleneck Clams and 1 lb of Lobster or/and Shrimps or/and Gambas • 2 lb of White Fish Cut in Thick Pieces such as Cod, Monkfish, Halibut or Red Snapper Fillets, Halibut • 1 Glass of Whine Wine (or 2 tbsp of Pernod Pastis as an option)
LIST OF COOKWARE AND ACCESSORIES:
1 Fine-mesh Strainer • 1 large stockpot • 1 Frying Pan
Bring a French Touch to Your Lifestyle!
Chez François
The password to download the Bouillabaisse recipe will be provided after the class
Elizabeth, Boston, Massachusetts
“Delicious bouillabaisse!! Thank you!”
Barbara, Fairfax, Virginia
“"Thank you Chez François! My husband is still raving about this dish! It was such a pleasure cooking with you too. I will be back soon!!!!"“
Deborah, Boston, Massachusetts
“"Thank you it was absolutely delicious. I have some of the broth left over. It turned out really great. I let it simmer for over an hour."
