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Hors d'oeuvres Cooking Classes, held every Tuesday from 5:30-9:00  $130.00 per person

Hors d'oeuvres & Appetizers

 

Les Hors D'oeuvres, Tapas and Appetizers
are adjectives used to describe small portions of food served before a meal or served instead of a meal.  There is no limit to what sort of item can be considered an hors d'oeuvre provided it is served as a smaller portion before the main meal, or instead of the main meal. Our class should be considered as a Two Course supper cooking class, even though is under the category of Hors d'oeuvres and Appetizers, as what we learn to make and serve is enough for supper.   We think this series is bound to be a crowd pleaser.  Each Winter, Spring, Summer, Fall season is represented by different French menus.  We repeat each group per seasonal quarter and then on to the next season, so please come back for the next season to experience those gourmet cooking menus.  Reservations are essential.                                  

WINTER  starts Dec. 21st to March 19th. 

  1)           A.  Goat cheese and bacon feuillete

 

  1. Savory herbed Crepes with smoked salmon and cheese

                              or

 

WINTER

  2)       A.  Mini Croque Monsieur

 

  1. B. Endive hors d’oeuvres with bacon, Roquefort and shallots

                                       or

 

WINTER

  3)       A.  Home cured dilled gravlax with Dijon sauce   

           

  1. Pissaladiere; Provencal Onion tart

                                               

 

SPRING    Starts March 20th. till June 20th.

     1)     A.  Tarte Tatin d’oignons and baked goat cheese

                                                         

  1. Sautéed prawns marinated with garlic, rosemary, lemon and served

                   with Saffron aioli.

                                     or

     

     SPRING

     2)    A.  Smoked salmon roulade; smoked salmon, fresh cheese, herbs,
                  lemon and capers.

          

  1. Tartlet’s aux champignons

                                                      or

     SPRING

     3)   A.  Terrine Maison—Home style pate

 

  1. Roulade de Poires et de Poireaux; Leek roulade with Pears

           


 

SUMMER starts June 21 till Sept. 21

1)        A.  Spinach Quiche

 

  1. Crostini of Red Peppers and Goat Cheese, mint and other herbs

                                      or         

 

SUMMER

2)         A.  Alsacienne Quiche with ham and bacon

 

  1. B.  Fresh spinach frittata roll with smoke salmon, Boursin cheese  

                  spread.     or

 

SUMMER

3)         A.  Caramelized Onion crostini with Gorgonzola  cheese

 

  1. Parisian Ham Croquette

 

FALL  starts September 22 to December 20th.

 

1)  A.  Provence Crostinis with Mozzarella and fresh Tomatoes

 

  1. Shrimp Dijon; oven baked with garlic, shallots, white wine topped with buttered bread crumbs

                                                 or

2)  A.  Spanakopita; stuffed filo dough with onions, spinach and ricotta

  

  1. Canape of cucumber, smoked salmon, avocado and sliced egg

                                                 or

3)   A.  Tarte Flambee

 

  1. Sauteed prawns marinated with garlic, rosemary, lemon and served with

             Saffron aioli

 Our French Cooking Courses are held in our French Country Inn, a Woodinville Hotel in the Woodinville Wine Country