A far cry from the white table cloths and intricate preparations of haute cuisine, France’s south is famous for rustic-yet-sophisticated dishes, employing the freshest ingredients from sun-drenched farmland or pulled from nearby rivers and seas.
In this hands-on class, our Chef will guide you through the ingredients and techniques, so you can replicate this age-old farm-to-table cuisine in your own home.
Menu:
- Mussels Steamed with White Wine, Shallots and Parsley
- Roasted Chicken Thighs with Lemon and Herbs
- Ratatouille Niçoise
- Buttery Madeleines with Powdered Sugar
Skills covered in class:
- Getting familiar with French cuisine
- Working with shellfish
- Selecting and roasting chicken
- Determining chicken doneness
- Selecting summer produce
- Working with fresh herbs
- Making batter
In this hands-on class, students will be paired in groups of three to five and work together as a team to prepare the recipes.
School Notes:
Important:
- Please note that upon purchase, your email address may be shared with The Chopping Block Lincoln Square, and you will be receiving class and/or marketing information from the provider.
- Also note that by purchasing seats for classes at The Chopping Block you are authorizing CourseHorse to charge your card if you order additional drinks and do not pay for them at the time of the class.