During this class, we will cook together the crisp Feuilleté de Saumon (Salmon puff pastry). The fresh skinless salmon fillet, resting on a bed of creamy spinach and mushroom, is perfectly seasoned, moist, flakey. Carefully wrapped in a braided puff pastry, this delightful dish can be served hot or cold!
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!
US Eastern Time. Stuffed Tomatoes are really delicious, versatile, and fun to prepare. The tomatoes are hollowed out and can be stuffed with any savory mixture you decide to use. Once baked, they can be served as a perfect hors d’oeuvre or colorful side dish to rice or potatoes.
The Potato Gratin Dauphinois Lyonnais is the ultimate creamy and cheesy side potato dish. This indulgent dish of sliced potatoes infused with melted cheese and cream is the most satisfying way of baking potatoes.
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.
US Eastern Time. During this class, we will cook together a savory quiche with 3 options to choose from: a vegetarian option with mushroom, gruyère cheese, fresh herbs, white wine, and vegan sausages or a salmon option with watercress (or leeks), smoked salmon, dill, gruyère cheese OR my traditional recipe with bacon or cooked ham, gruyère cheese, white wine, fresh herbs.
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!
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!
This delicious soup is prepared with pre-cooked chestnuts, shallots, together with a gourmet wild mushroom mix (such as Hen-of-the wood, King Trumpet, Silver Oyster, Lion's Mane, Poplar, and Shiitake mushrooms). Finally, we serve it with our homemade parmesan cream and roasted chestnut bits!
US Eastern Time. During this class, we will cook "Cherry Tomatoes in Tartes Tatin! These delicious little bites will be the stars of your cocktail party when served as hors d’oeuvres. Light and crispy, the cherry tomatoes are cooked and mixed with caramelized balsamic vinegar. Ideal as a starter, they can also be served with a fresh arugula salad.
Learn how to cook French cuisine with Chez François! Each online cooking class will approximately last 60 minutes and LIMITED to 10 guests so please RESERVE your seat! The fee to attend the class is $35. During this class, we will prepare the Charlotte au Chocolat! This delicious and beautiful dessert is made of layers of finger biscuits soaked in tea, sugar, whisky, together with a fluffy and light chocolate mousse. Perfect for birthday parties or light dessert for tea or dinner!
During this class, we will cook together a Fish Terrine. La Terrine de Poisson is an impressive French appetizer for your next dinner party: light, flavorful and also perfect for the Summer! This Fish Terrine is made of wine-infused flounder and shrimps, fresh cucumber, scallions, chives, dill and a few more ingredients. All wrapped in smoked salmon! I really recommend serving it with a fresh green lettuce!
