Culinary Tour of France, Continued

Perhaps the basis of all gourmet foods are the dishes found in French Cookery. Chef Johnny Vee continues his exploration of the fundamental recipes and sauces that Escoffier deemed the most important backbone of Cuisine Français. Our menu includes Buerre Blanc, Creme Anglaise, Bordelaise, Rouille, Endive Salad with Roquefort and Lardon, and Bouillabaisse and Apple Tart Tatin. Transform your cooking skills and entertaining clout with this hands-on immersion into deliciousness. Of course, lunch is served after we cook. Class is held in the beautiful Las Cosas Kitchen Shoppe in DeVargas Center. Students will receive a 10% coupon to shop with the following the class. Bon Appétit!