CHEZ FRANCOIS COOKING: QUICHE LORRAINE
2020-12-15
During this class, we will cook together a savory quiche with 3 options to choose from, including a vegetarian option.Continue Reading
CHEZ FRANCOIS COOKING: PARISIAN FLAN PATISSIER
2020-12-15
Le Flan Pâtissier or Flan Parisien is a classic French dessert that can be found in every good French patisserie. This simple but delicious French Custard Pie has been one of my favorite desserts since my childhood.Continue Reading
CHEZ FRANCOIS COOKING: FISH PIE (GRATIN DE POISSONS)
2020-12-15
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
CHEZ FRANCOIS COOKING CLASS: COQ AU VIN
2020-12-15
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
CREME BRULEE
2020-12-08
Vanilla Crème Brûlée anyone? La crème brûlée is an indulgent French classic dessert that made it as your favorite French dessert in our last survey! Always a classic, especially in the US! Everyone loves the tasting process of using a blow of a teaspoon to break the thin caramelized layer that characterizes it. Then the pleasing experience continues with creamy custard to delight our taste buds! Who can resist Crème Brûlée?Continue Reading
CHEZ FRANCOIS COOKING CLASS: BEEF BOURGUIGNON
2020-11-30
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
CHEZ FRANCOIS COOKING CLASS: CAKE AUX OLIVES, FROMAGE ET JAMBON (HAM, CHEESE AND OLIVE CAKE)
2020-11-24
Learn how to bake the Ham and Olive Cake with Chez François. One of my Mum’s favorite recipes! A tasty savory cake made with olives, cooked ham, Gruyère cheese, white wine, olive oil, flour, and eggs. A slice can be served with a fresh lettuce salad or you can also serve it as hors d’oeuvre during one of your evening or garden parties.Continue Reading
CHEZ FRANCOIS COOKING CLASS: KALE CHORIZO SOUP (SOUPE AU CHOU ET CHORIZO)
2020-11-24
The Kale (Green Cabbage) Soup is Ideal for winter days when you are looking for something healthy, hearty, and comforting. The chorizo slices are lightly pan-fried, giving the soup an amazing smoky taste. This dish can be served as a light course for dinner or as an appetizer.Continue Reading
CHEZ FRANCOIS COOKING CLASS: TOMATES FARCIES (STUFFED TOMATOES)
2020-11-23
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. 2 options will be available: Vegetarian stuffed tomatoes and Beef/Pork stuffed tomatoes.Continue Reading
FRENCH LESSON #2
2020-11-23
Learn French at home with Chez François! Sign up for online French classes, choose private or group classes with a native French teacherContinue Reading
