During this class, we will cook together my Gratin de Chou-fleur (Cauliflower Gratin)! This gratin is light and flavorful with only a few ingredients: cauliflower, parsley cream, milk, flour, nutmeg, and strong grated cheese such as Gruyere and parmesan. We recommend purchasing the cheese and grate it yourself for more flavor. We should eat so much more cauliflower!
During this class, we will cook together cheese soufflé! This light and classic French dish requires eggs, milk, nutmeg, and strong grated cheese such as Gruyere. We recommend purchasing the cheese and grate it yourself for more flavor. The ingredients are simple but my technique will help your cheese soufflé rise perfectly!
US Eastern Time. During this class, we will cook together RATATOUILLE! Ideal for vegetarians, this healthy classic dish from Nice in France, is packed with fresh produce: tomatoes, bell pepper, eggplant, zucchini, yellow squash. Healthy and delicious, the perfect combination!
During this class, we will cook together the French Classic Patisserie: Tarte aux Pommes, a classic French Apple Tart made with buttery short-crust pastry. With frangipane and my favorite glaze for an attractive caramelized sheen, this delicious pie will be perfect as a soul-warming fall dessert on your table.
Upcoming Class: Spooky (but Delicious!) Halloween Soup
In this festive cooking class, we’ll prepare my special Halloween Soup — a warm, earthy, and healthy dish that’s perfect for fall. Made with squash, pumpkin, cinnamon, and other autumnal flavors, this soup is vegan- and vegetarian-friendly, comforting, and absolutely délicieux!
The traditional French Onion Soup (Soupe à l'Oignon) is ideal to warm you up during the winter season. Considered a French Brasserie classic, the most important step of cooking this soup is to caramelize the onions until golden brown. This process can take up to an hour!
US Eastern Time. A coq au vin is a classic French stew with chicken braised slowly in red wine, creating a rich sauce filled with tender meat, bacon, carrots, mushrooms, and pearl onions. For the best result, the chicken and vegetables should be marinated overnight with various aromatics and red wine.
Prepare to be amazed—this dish redefines wow. Picture a glistening whole salmon fillet, delicately rolled like a fine roast, and generously filled with a luxurious mousseline made from sweet crab, tender shrimp, and fresh dill. The mousseline is whipped to silky perfection with creamy Boursin cheese, airy egg whites, and a touch of cream, all seasoned to awaken your senses.
Welcome to Chez François Kitchen — a cozy, delicious space where we bring authentic French recipes into your home!
Just in time for Thanksgiving, we're bringing back one of our most popular cooking classes — and it SOLD OUT last year! We’ll be making Gougères au Fromage — light and airy French cheese puffs made with Gruyère. These golden bites are perfect as an hors d'oeuvre or apéritif — and dangerously addictive!
🍷 Join Chez François for a Classic Beef Bourguignon Cooking Class! 🇫🇷
Our most popular class is back—now as a group cooking experience! Don’t miss your chance to cook one of France’s most beloved dishes alongside Chef François himself.
🗓️ Date: November 22
⏰ Time: 4:00 PM Eastern
📍 Where: Online (link provided after RSVP)
💰 Cost: $35 per person
👨🍳 Spots Limited to 10 Guests Only!
Give thanks the French way this season! 🍂🦃 Join us for a festive and interactive online cooking class where we’ll put a gourmet twist on a classic: Oeufs Mimosa, featuring a Deviled Eggs Trio that’s sure to impress your holiday guests.
👨🍳 Perfect for foodies, families, or anyone who loves to cook and connect — you’ll learn three flavorful variations (Mediterranean - Creamy Garden - Zest of the Sea), plate them beautifully, and get inspired for your Thanksgiving table.
🍂 Upcoming Class: Endives au Jambon
Date: Saturday, December 6th
Time: 4:00 PM Eastern Time (ET)
This session features the classic Endives au Jambon — tender Belgian endives wrapped in savory jambon de Paris, smothered in creamy béchamel sauce, and baked until golden under a blanket of melted Gruyère.
It’s comforting, elegant, and utterly irresistible — your guests will ask for seconds!
