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French Techniques - Bouillabaisse and Souffle

$95.00 Join us!

This series of classes taught by Shelley Wiseman, is designed as a continuation of our Foundations series where we cover more advanced and complex methods of modern cooking techniques!  This 6 day course takes place once a week and builds from beginning to end. Receive a discount by signing up for all 6 courses. 

Learn consommé, bisque, demi glace, beurre blanc, veloute, torte, croissant, pate de campagne, and so much more. Each day's lunch menu will reflect the technique's covered in class and are geared toward fall and winter ingredients.

Class 6: Bouillabaisse; Savory Souffles; Oeufs a la Neige (snow eggs with creme anglaise and spun caramel)