Come join chef Eric and prepare your lunch or dinner during one of our interactive cooking classes online and bring the taste of France home.
In this class which we are offering using Zoom, you will have a chance to ask your burning questions about French cooking, interact with the chef to receive timely feedback on your cooking technique. With one of our cooking classes online, you’ll also get to prepare delicious French dishes to enjoy on your own or with family and friends.
We’ll send you the recipe before class to get you set along with a shopping list and a list of basic tools you may need for class. We’ll start the class ensuring that everyone is well connected and ready to start cooking.
This class is offered punctually on specific dates so be sure to check the calendar on our Cook’n With Class Uzès website to see when we’ll be hosting the next class.
Don’t see a date that works for you? You can send us an email to suggest another date. If we are available we will propose the date and should we have enough participants, we will run the class. Please note that we need to give participants enough time to prepare for shopping for the class.
A link to the recording of the Zoom session will be provided after the class.
What you’ll be cooking (in your online French Cooking Class):
MENU & DATES for our cooking classes online
BLANQUETTE DE POISSON (or VEAL or CHICKEN)
The prefect pescatarian menu. The traditional blanquette de poisson made with monkfish or any white fish which of course can be substituted for the classic veal or even with chicken.
Appetizer: Vegetable Tian, Tatin Style; Main-course: Blanquette de Poisson; Dessert: Soufflé au Chocolat
Friday April 23, 9 PM CET (Paris) | 8 PM GMT (London) | 3 PM EDT (New York) | 12 PM PDT (Los Angeles) New time and date!
Tools needed: Individual tartlet molds, Ramekins or soufflé molds, Kitchen knives, Mixing bowls, Whisk, Cutting board, Saucepans, Wooden Spoon, Kitchen Scale
STUFFED CHICKEN BREAST WITH MUSHROOMS, RED WINE SAUCE, & POACHED PEAR
Rich, flavorful, and elegant. A classic, poitrine de volaille farci aux champignon et sauce vin rouge, poire pochée
– Stuffed chicken breast with red wine sauce and poached pear. A delicious meal to prepare at home.
Appetizer: Assortment of Gougères; Main-course: Stuffed Chicken Breast with Mushroom & Red Wine Sauce, Poached Pears; Dessert: Financier aux Framboise (Raspberry Financiers)
Sunday April 18, 6 PM CET (Paris) | 5 PM GMT (London) | 12 PM EDT (New York) | 9 AM PDT (Los Angeles)
Tools needed: Skillet or frying pan, Financier Mold or any cupcake or muffin tin, Kitchen knives, Mixing bowls, Whisk, Cutting board, Saucepans, Wooden Spoon, Kitchen Scale, Cheesegrater, pastry bags, pastry tips.
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The class time is provided in the CET time zone (Paris time). If you’re not sure of the time in your time zone, click here.
Book a Private Zoom get-together with family, friends, and colleagues. Cooking is always a great way to stay connected.