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VIP Sunday Cooking Program: French-Mexican Fusion Cuisine

Congratulations! You are part of my VIP Sunday Cooking Program, an exclusive culinary journey reserved for the discerning few. An Exclusive French-Mexican Culinary Experience at Chez François: This February, prepare to embark on the ultimate culinary adventure with my VIP Sunday Cooking Program, an exclusive experience crafted for passionate food enthusiasts who crave refinement, creativity, and a touch of bold gastronomic fusion.

These culinary masterpieces are unique to this program and will remain hidden from the general public at Chez François. This page is shrouded in secrecy and inaccessible from my website, accessible solely to you, my esteemed VIP guests, through this exclusive link.

This is a once-in-a-lifetime culinary journey designed for those who appreciate rare opportunities, bold flavors, and the mastery of technique. Master four unforgettable dishes that seamlessly unite the elegance of French cuisine with the vibrant flavors of Mexico. These recipes are exclusive and will not appear in any regular French cooking classes at Chez François.

February 1st — Chili Verde Crêpe Enchiladas with Oaxaca Béchamel

A bold twist on comfort food, Chili Verde Crêpe Enchiladas with Oaxaca Béchamel, crêpes folded with tangy roasted green chile sauce and finished with a silky, melty Oaxaca cheese béchamel. Familiar, unexpected, and deeply satisfying in every bite.

For this dish, you will need a blender

Crêpes:

• 2 cups of  all-purpose flour 
• 1/2 teaspoon salt 
• 1/2 cup of icing sugar 
• 2 cups of milk  
• 2 tablespoons of melted unsalted butter or olive oil  
• 3 eggs at room temperature 

Béchamel

• 1 pack of Oaxaca Cheese (approx 10 oz)
• 4 tbsp of unsalted butter
• 2 tbsp of all-purpose flour
• 1 cup of milk
• 1 cup of chicken stock
• 1/2 cup of heavy cream

Pork Chili Verde:

• Approx 3lb of boneless pork shoulder
• 2 lb of tomatillos
• cumin seeds
• coriander seeds
• peppercorn
• 1 bunch of Fresh cilantro
• 2 poblano peppers or 2 hatch peppers (best option but difficult to source)  and 2 jalapeños
• Mexican dried oregano
• Anco chili powder
• 1 yellow onion, 6 garlic cloves
• Salt and pepper, olive oil
• 1 cup of chicken stock
• 1 lime

 

February 8th — Mexican Chocolate Crème Brûlée with French classic Almond Tuiles

A timeless French dessert meets bold Mexican flavors — refined, surprising, and absolutely irresistible 💫

For this dessert, you will need the following equipment:

Equipment

• Small ramekins (4 oz) — the crème is rich, so small portions are best

• 1 small fine-mesh strainer

• 1 medium saucepan and a heatproof bowl that fits on top (for melting the chocolate)

• 1 deep oven tray to hold the ramekins for a bain-marie

• 1 crème brûlée torch

Ingredients

• Mexican Chocolate (Abuelita, Ibarra or Taza) - 2 tablets of 2 oz

• 4oz premium baking dark Chocolate (50 to 70% cocoa, unsweetened or bittersweet)

• 6 egg yolks

• Red chili pepper flakes

• 1 cup of whole milk

• 2 cups of heavy cream

• 4 tbsp of white granulated sugar (caster sugar)

• Light brown sugar to caramelize

• 2 egg whites

• 1/2 cup of white granulated sugar (caster sugar)

• 1/2 cup of all-purpose flour

• 6 tbsp of melted unsalted butter

• Vanilla essence

February 15 —Handmade Tacos with Homemade Duck Confit, Grand Marnier Cranberry Relish & Pickled Purple Cabbage

Handcrafted tacos filled with tender, slow-cooked duck confit, balanced by a bright Grand Marnier cranberry relish and crisp pickled purple cabbage—an elegant twist on a classic, where rich, citrusy, and tangy flavors come together in every bite.

For this dish, you can use a cast-iron tortilla press if you have one, or just a rolling-pin

You will also need a blender or a mini food processor

Handmade Tortillas:

(for approx 15 small corn tortillas)

• 2 cups of  Masa Harina (Corn Flour - NOT SELF-RISING)
• 1 + 1/2 cup of Warm water
• 1 teaspoon salt

Duck Confit:

• Kosher Salt
• 2 duck legs (for approx 10 tacos)
• Save the lard fat for the following week's dish

Alternatively, if you do not choose duck legs, you can choose either 1 chicken breast or skirt beef for your tacos, and I suggest adding (as an option) ripe avocados, Mexican grated cheese, and lime to your shopping list!

Cranberry Relish:

• 1 bag of fresh cranberries (approx 12 oz)
• 1 orange
• 1 cup of white granulated sugar
• 1/3 cup of Grand Marnier

Pickled Purple Cabbage:

• 1 medium purple cabbage
• 1 cup of red wine vinegar
• water
• 1 tbsp of white granulated sugar
• 2 cloves of garlic
• salt and pepper
• chili flakes

 

February 22 — Mole Poblano Coq au Vin served with Mexican-Style Couscous - 2-hour class

A bold fusion of traditions, this dish pairs classic coq au vin with deep, velvety mole poblano, served alongside fragrant Mexican-style couscous for a rich and comforting experience.

For this dish, you will need a blender, 2 medium strainers, and a large strainer, one extra-large bowl, a large saucepan or large dutch-oven

• Couscous – 1½ cups

• 1 cup of cherry tomatoes

• Unsalted butter – 2 tbsp

• Shallots – 2, finely chopped

• Garlic – 3 cloves, minced

• Red wine – 1 bottle

• 1 Lemon

• '1 large chicken leg and 2 chicken thighs' per person

• Salt & Black pepper

Chiles, you will find them usually in bags at your supermarkets. One of the popular brands is called "El Guapo."

• 7 x chiles anchos stemmed and seeded (save the seeds)
• 10 x chiles pasillas, stemmed and seeded (save the seeds)
• 5 chiles mulatos, stemmed and seeded (save the seeds)
• 4 dried chipotle chiles, stemmed and seeded (save the seeds)

Nuts and seeds:

• 1/2 cup of  raw almonds with skin
• 3 tablespoons raisins
• 1/3 cup of pumpkin seeds (pepitas)
• 1/3 cup of raw sesame seeds
• 1/3 cup reserved chile seeds
• iced water

Spices:

• 5 whole cloves stemmed
• 2 anise stars or/and 1/4 tsp of anise seeds/fennel seeds
• 1/4 teaspoon coriander seeds
• 1/2 teaspoon whole black peppercorns
• 1 stick cinnamon (Mexican cinnamon - it looks flaky)
• 1/4 teaspoon ground allspice
• 1/8 teaspoon dried thyme
• 1/8 teaspoon dried marjoram

Other ingredients:

• Lard from the duck dish or vegetable oil
• 1/2 white onion 
• 5 garlic cloves
• 3 Roma tomatoes, charred or roasted
• 3 tomatillos husked, rinsed, charred/roasted
• 2 corn tortillas
• 1/2 baguette
• 6 oz of Mexican-style chocolate or bittersweet chocolate
• 5 cups chicken broth plus 4 more to dilute later on
• kosher salt
• White granulated sugar

• 1/2 cup sesame seeds, toasted, to sprinkle at the end