Sophisticated French Cooking

This class is designed to teach you the building blocks of French Cooking. Chef Daniel will show you how to make two classic sauces which will be served during dinner with delicious, sophisticated and carefully crafted plated dishes.

Often misunderstood, a wine reduction sauce is silky and unctuous, ideal to serve with all kinds of meats.

Beurre blanc, with its own special challenges, goes very well with all kinds of seafood.

Dinner will begin with an appetizer with thinly sliced scallops on a tomato compote, finished with the beurre blanc.

Following there will be a deconstructed Belgian endive salad.

The highlight of the meal will be tenderloin cooked to perfection, served on a parsnip puree and topped with the reduction sauce.

Finally Chef Daniel will serve a subtly sweet apple tart prepared with extraordinary care.

Menu:

• Scallops with beurre blanc and tomato compote
• Belgian endive wedge salad with aged balsamic vinegar and goat cheese
• Beef tenderloin medallions with wine reduction sauce and parsnip puree
• Apple tart

Eating what we make is always part of these events!
Participants are encouraged to bring their own beverage.