This rustic and homey French repast will transport you to a crisp evening in the City of Light.
Petits Choux au Fromage (Cheese Puffs); Beef Bourguignon; Celery Root Puree; Tarte Normande Aux Pommes (Apple Custard Tart).
Skills Covered in Class Include: Preparing Pâte à Choux Dough; Selecting and Braising Beef; Working with Celery Root; Rolling and Blind-Baking Pie Dough; Selecting Apples.
Due to the layout of our kitchens and in consideration of your classmates, students will work in groups of 3 to 5 people. Parties of 6 or more will be directed to our private events department so we can accommodate them appropriately.
1-week cancellation policy.