During this class, we will prepare my Cold Lemon Soufflé, no baking required.This delicious and moutwatering dessert is so refreshing that your tastebuds will thank you for it! You will learn my technique to help your cold soufflés rise perfectly! Continue Reading
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 ReineContinue Reading
During this class, we will cook bake my buttery, flaky, delicious CROISSANT SALMON & SPINACH from scratch! We will steam and prepare my spinach mix, cook seasoned fresh salmon and finally wrap it all in buttery phyllo pastry! Get ready for my homemade croissant class!Continue Reading
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!Continue Reading
🍂 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!Continue Reading
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!Continue Reading
Learn how to cook delicious vegetarian dishes with Chez François. During this class, we will cook together a delicious vegetarian dish: STUFFED SPAGHETTI SQUASH. This flavorful recipe includes mushrooms, cheese, broccoli rabe, and other ingredients including spices and fresh herbs. This is enough for dinner, no side dinner needed!
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Tip For Preparing The Best Tapenade! Let me help you prepare the best tapenade! Tapenade is a Provençal spread made of finely chopped Olives with other ingredients and infused with dried herbs. This is the perfect way to start lunch or dinner with fresh bread or crackers. Tapenade is alsoContinue Reading
Tip For Preparing Homemade Dijon Mustard! Here is my own recipe to prepare my delicious homemade Dijon Mustard! This is so easy to make at home! Originally from France, the Dijon Mustard is now used all over the world to prepare sandwiches, vinaigrette, dressings or just as a dip whenContinue Reading
🇫🇷 Bavette Roulade (Stuffed Beef Flank Roll)
Join me for a delicious live cooking class where we’ll prepare a juicy, flavor-packed Bavette Roulade — tender beef flank rolled and stuffed with sautéed mushrooms, ham, aromatic spices, and fresh herbs. We’ll serve it alongside beautifully roasted root vegetables for a true French countryside experience.Continue Reading
