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.Continue Reading
US Eastern Time. The Kale Chorizo Soup is ideal whenever you are looking for something healthy and comforting. The chorizo slices are lightly pan-fried which gives an amazing smoky taste to the soup. This dish can be served as a light course for dinner or as an appetizer. Vegetarians can substitute chorizo with Soyrizo or vegan sausage.Continue Reading
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!Continue Reading
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.
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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.Continue Reading
A 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.Continue Reading
During this class, we will cook together a savory quiche with 3 options to choose from, including a vegetarian option.Continue Reading
THE CREAMY DECADENCE OF FISH, SEAFOOD, MASH & SPINACH! This decadent fish pie is a gratin made of creamy chunky pieces of fish and seafood baked together with spinach and mash.Continue Reading
During this class, we will cook together Coq au Vin, one of the most emblematic dishes in French Cuisine history and one of the most frequently served courses in French Restaurants! Coq au Vin is the classic French stew made of chicken slowly braised in red wine and vegetables, finally becoming a supremely rich sauce filled with tender meat, bacon, carrots, mushrooms, and pearl onions.Continue Reading
Beef Bourguignon, the French beef stew originating from the Burgundy region (Bourgogne). Traditionally, beef and vegetables should be marinated in red wine and aromatics overnight. The marinated meat is slowly cooked in a rich red wine sauce filled with carrots, mushrooms, bacon, and pearl onions. Please note that you should allow at least 3 to 4 hours for the stew to be ready to serve to get tender meat!Continue Reading
