US Eastern Time. Tartiflette is a classic French dish from Savoie (near the French Alps), a favorite cheesy dish that the French people love eating when we go skiing! Made of potatoes, bacon, white wine, cream and covered with the famous REBLOCHON French cheese.
US Eastern Time. During this class, we will cook together the famous and classic Pot-au-feu, a feast of slow-cooked pieces of beef (various parts) in its delicious broth, served with root vegetables also cooked in the broth but separately. This dish is one of the most traditional recipes from France.
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.
US Eastern Time. During this class, we will cook together BLANQUETTE DE VEAU! This delicious veal casserole is perfect for the winter season. Following the preparation of flavorful veal stock, the meat is cooked with mushrooms, carrots, and pearl onions and then incorporated in a succulent creamy white sauce.
Get ready to embark on a culinary adventure as we whip up the iconic French Celery Root Remoulade in class! This dish is a true chameleon, transforming from a delightful salad to a mouthwatering topping for burgers and sandwiches. Prepare to be amazed by this invigorating recipe, featuring grated raw celery root, creamy mayonnaise, a sprinkle of parmesan, and a burst of flavorful seasoning!
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.
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.
🍷 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!
📅 Date: Saturday, December 7th
⏰ Time: 4 PM Eastern Time (ET)
Join Chef François for a magical cooking experience as he guides you through crafting a cozy, elegant Chestnut and Wild Mushroom Soup — the ultimate dish to warm your Fall and Winter days! 🍂❄️
This luxurious French-inspired soup features:
🥄 Pre-cooked French chestnuts
🧅 Silky shallots
🍄 A gourmet wild mushroom mix
🧀 Homemade parmesan cream
🌰 A finishing touch of roasted chestnut bits
🍫 Charlotte au Chocolat Cooking Class with Chez François
Date: Saturday, December 13
Time: 4:00 PM Eastern
Price: $35 per person
For chocolate lovers everywhere!
Join Chez François French Cooking Classes for a decadent afternoon of baking and whisking as we create the elegant Charlotte au Chocolat — a divine dessert featuring fluffy homemade ladyfingers soaked in tea, sugar, and whisky, layered with a light and airy chocolate mousse.
Perfect for the holidays or as a refined dessert to serve at tea or dinner, this French classic will impress every guest — and satisfy every chocolate craving!
🇫🇷 🥣 French Winter Kale & Chorizo Potato Soup Class
📅 Date: Sunday, January 25, 2026
🕓 Time: 4:00 PM Eastern
💶 Price: $40 per person (New class fee starting January 1, 2026)
📍 Location: Online via Zoom (link sent on the day of class)
*👨🍳 Limited to 10 guests — reserve your seat today!
Warm up your winter with a cozy bowl of French Winter Kale & Chorizo Potato Soup — a hearty, healthy, and flavorful dish we’ll make together in this hands-on class!
This comforting soup combines the earthy taste of kale and potatoes with the smoky, savory notes of chorizo. The chorizo slices are lightly pan-fried to bring out their amazing aroma, infusing the soup with a deep, rustic flavor that’s perfect for chilly days.
Looking for a vegetarian twist? Simply substitute the chorizo with Soyrizo or vegan sausage — the result is just as rich and satisfying!
Whether you’re serving it as a light dinner or a warming appetizer, this soup is sure to become a cold-weather favorite.
