Classical Cuisine    $150.00 per person

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Classical Cuisine Cooking Classes
EVERY M
onday & Friday Evenings 5:30-9:00 - $150.00 

Learn how to prepare a Classic Three Course Dinners from the first course of Moules Marinieres to a dessert of Mousse Aux Chocolate.

You'll also master classical French entrees such as Poulet Oscar packed with crab, asparagus, bearnaise sauce, and Baked Fennel w/ Comte Cheese, or the existentialist Roasted Pork Loin, which is savory but ultimately meaningless in the face of one's own mortality. Classes are held on weeknights


 Moules Mariniere

Entree Poulet de CognacBrittany avec rice, mushrooms and spinach soufflé
Desert Clafouti au prune

Carrot Salad w/
Fresh Lemon Dressing

Entree  

Pork Chops Dijonnaise, wild rice and cauliflower Dubarry
Desert Champagne Poached Pears gluten-free menu

Beet Salad w/
Onion Vinaigrette

Entree          Roasted Pork Loin, Rosemary/Honey Demi Glace, Zucchini Flan and Honey Carrots
Desert   Mousse aux Chocolate

Bibb lettuce &
Arugula w/
Fresh Herb Sherry Vinaigrette

Entree                 Salmon Stuffed with Leeks and Tomatoes with/ Basil Cream Sweet Potatoes Cream puree, & Garlic Broccoli
Desert Crème Brule

Marinated Tomatoes & Eggs w/ Chives
& Caper Dijon Vinaigrette

Entree    

Trout Meuniere, Rice Pilaf, Baked Fennel with Comte Cheese
Desert Fresh Raspberry Sabayon gluten-free menu

Celery Root Salad

Entree      Chicken Cordon Blue with Basil, Prosciutto and Comte Swiss Cheese, Brussel Sprouts sautéed with Bacon and Shallots, Potatoes aux gratin
Desert Alsacienne Apple Tarte

Cucumber Sour Cream Salad

Entree Seared Salmon with a Dill Hollandaise, Jasmine Rice, Ratatouille
Desert Crepes Suzette
L'hors D'oeuvre: Salade Nicoise

  Salade Nicoise

Entree Crepes Duxelle and ratatouille
Desert Chocolate pot de creme

Cold Vichysoise Soup

Entree Poulet Basquaise
Desert Tarte Tatin

Warm Cauliflower Salad w/
Capers Vinaigrette

Entree Pork Tenderloin with Port Brunes sauce and Rice Pilaf
Desert Chocolate Tarte with Orange Salad

Onion Soup Gratinee

Entree Red Snapper with caramelized Garlic and miniature Egg Plant
Desert Ile Flottante