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French cooking lessons, cooking lessons,
Cooking French food, cooking in France,
French chefs, Paris foods, Paris cooking
clipart design by
"Lisa"
FRENCH COOKING CHEZ VOUS!
What a great way to spend an evening with friends!
Learn a variety of French cooking techniques, with your friends, in the comfort of
your own home! I received the culinary Grand Diplome from LaVarenne School
of Cooking in Paris, France and look forward to teaching you! Times are flexible; we
can arrange class times on weekdays, weekends and evenings. Classes are 2 hours, but you
may want to factor in another hour for conversation and sampling!
CALL TODAY to set up YOUR group class!
410-414-8459 or
CLASS PHOTOS
The list of menus and cooking techniques mentioned
below will provide you with a good base to prepare a multitude of delicious French
dishes. If you, or any of your group members, have specific dishes you wish to
learn, we may be able to incorporate them into your program.
This outline is based on a 4-class structure. Ask about the
8-class program, pastry classes or special holiday programs:
- Stocks
Practical Class:
A. Filet of Sole with Mushrooms, Tomatoes and White Wine Sauce
B. Chicken Stock
C. Fish Stock
Class Discussion:
A. Thickening techniques for sauces
B. Discussion on the basics and uses of veal, chicken and fish stocks.
C. Soups, entrée and sauce recipes will be discussed using the
various stocks.
a. Potato- Leek Soup, Cream of Spinach and Cream of Watercress
b. Pork Tenderloin Normande
c. Bouchees a la Reine (practical class - session III)
d. Sauce Veloute (practical class - session III)
- Cream Puff Pastry
Practical class:
A. Learn to make the fabulous, light cream puff pastry
B. Chocolate Eclairs
C. Parmesan Puffs
Class Discussion:
A. Various sweet and savory uses of cream puff pastry
B. Recipes offered and discussed as follows:
a. Gougere
b. Sweet Desserts
c. Pommes Dauphines
- Crepes and Sauces - entrée crepes and dessert crepes -
enjoy them all!
Practical Class:
A. Basic Crepe Batter
B. Cooking Crepes
C. Sauce Veloute
D. Chicken Mushroom Crepes
E. Bouchees a la Reine
Class Discussion:
A. Other uses of Veloute Sauce
B. Recipes and discussion:
a. Crepes Suzette
b. Spinach Crepes
c. Crepes Normande
d. Seafood Crepes
- Soufflés - Learn to easily make light, fluffy and
delicious soufflés.
Practical Class:
A. Cheese soufflé
B. Chocolate soufflé
Class Discussion:
A. Learn the basics of cold soufflés
B. Discuss recipes:
a. Spinach Soufflé
b. Grand Marnier Soufflé
c. Cold Lemon Soufflé
d. Oranges "souffled"
$200 per person (check or cash,
s'il vous plait) for all four sessions.
Price is based on four separate classes of four individuals per class.
Price will vary based on number of students.
CLASS PHOTOS FROM JAN
2002
CLASS PHOTOS FROM SEP 2003
Call Nancy TODAY at:
410-414-8459
for more information or
(Washington DC, Maryland and Virginia
residents only)
What you receive:
Hands on training by French culinary-trained Nancy Stuart Rinker
Copies of menus used in class
Interesting stories of life in Paris
Good company and stimulating conversation
Samples of YOUR OWN FRENCH COOKING!
BON APPETIT!
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French cooking lessons
LIKE TO BOOK YOUR OWN VACATION?
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