A REAL SHOW-STOPPER THAT WILL IMPRESS YOUR GUESTS!
Welcome to Chez François kitchen, full of delicious French recipes!
Learn how to cook French cuisine with Chez François! The online cooking class will last approximately 90 minutes and is LIMITED to 10 guests so please RESERVE your seat!
During this class, we will cook the vegetarian delicious Phyllo Pie! Discover one of Chez François own signature dishes: SPINACH & WHITE SWEET POTATO PHYLLO PIE! Imagine lunch with a fresh salad and my cold "Feuilleté aux épinards et patates douces blanches": Spinach, White Sweet Potato Filo Pie. Divine! This is a vegetarian delight for everyone to enjoy! So much flavor in each bite, serve it cold at your next BBQ!
Group cooking classes are limited to 10 guests. The fee is only USD 25 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 49.99. Click HERE to book a 1:1 online cooking class!
LIST OF INGREDIENTS:
• 3 large white sweet potatoes • 8 oz of fresh spinach leaves • 6 garlic cloves, 1 shallot, 1 white onion • Fresh parsley and thyme (or fresh tarragon) • 2 carrots and 2 celery stalks • coriander seeds and celery seeds • Dried herbs (herbs of Provence or thyme/oregano/rosemary) • 2 tbsp of olive oil • 4 tbsp of melted butter •1/2 cup of heavy cream and 2 egg yolks • salt & pepper • 1 pack of ready rolled Phyllo pastry sheets • Sliced cheese (only a few slices, optional)
LIST OF COOKWARE AND ACCESSORIES:
• 1 round oven-dish (8 inch diameter and 4 inch height) • 1 medium saucepan • 1 small bowl • 1 chopping board • 1 Pastry brush •
Bring a French Touch to Your Lifestyle!
Chez François
The password to download the Spinach & White Sweet Potato Phyllo Pie recipe will be provided after the class
Susan, Pittsburg, Pennsylvania
“The Spinach & White Sweet Potato Phyllo Pie looks like it turned out as it should. It was delicious. Can’t wait to try it cold. I have never had anything like this. Very nice combination of flavors. I can’t wait to experiment with other vegetables as you suggested. Thank you for the class.“
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