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!
During this class, we will cook together my favorite FISH PIE! This decadent gratin is made of creamy white sauce and chunky pieces of fish baked together with spinach and mash. Quick and easy to make, this Fish Pie is comfort food that will satisfy the entire family, even kids love it!
During this class, we will cook together Fish Soup. La Soupe de Poisson is loaded with many varieties of fish in a broth delicately flavored with fennel. This soup has a beautiful stock as its base. Grab fish bones when you see them!
🇫🇷 Mussels & Wine: A French Brasserie Experience at Home
Join Chef François for a cozy online class where you’ll cook Moules Marinières, fresh mussels simmered in white wine, leeks, and shallots. Bring the charm of a French brasserie to your kitchen — baguette and wine encouraged!
📅 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!
During this class, you will learn my technique to prepare my own recipe of the classic French dish Bouchée à la Reine with its light vol-au-vent (hollow puff pastry) filled with a creamy seafood mixture! Don't miss this class, once you know how to prepare vol-au-vent, you will be able to prepare so many variations of Bouchée à la Reine
US Eastern Time. During this class, we will cook together Bouillabaisse. La Bouillabaisse, classic Provençal stew is loaded with fresh seafood and many varieties of fish in a broth delicately flavored with fennel. This soup has a beautiful stock as its base so delicious that you can barely imagine improving on it. Grab fish bones when you see them!
Join Chef François online and learn how to prepare an elegant French-inspired dish featuring delicious blanched white asparagus and perfectly pan-seared scallops served with a fresh lemon sauce. White asparagus are ideal for this recipe, but thick green asparagus work beautifully too!
