Eric Fraudeau

About:

After over 30 years in the food & hospitality industries in France, Mexico, Canada & the USA, including working in the kitchens of Alain Ducasse & Joel Robuchon, Eric returned to his native France to embark on new adventures in the place where his career began.

In 2007 he opened Cook’n with Class Paris as a one man operation, offering French cooking classes to visiting tourists, in English. He was the first French chef to offer such classes full-time in Paris. Class sizes were always kept small and included market visits as part of the learning experience. The Paris school has since grown and expanded to include not only cooking classes but also French desserts, baguettes, croissant & cheese & wine classes & more.

In 2015 after moving to Uzès, he opened up his second school, Cook’n with Class Uzès, still proposing market visits but this time focusing on Provençal and Mediterranean cuisines.

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Eric Fraudeau submitted a new recipe:
Spinach and Fish ”Feuilleté” with Beurre Blanc Sauce
Make 6 rectangle tartlets with the flaky dough of 15 cm x 5 cm (4 inches x 2 inches). Cook them as indicated in the recipe, reserve. Make the beurre blanc, and reserve in...
7 June 2019, 13:06
Eric Fraudeau submitted a new recipe:
Roasted Green Asparagus with Ricotta cheese, Hazelnuts and Preserved Lemon
Roast the hazelnut in the oven at 160ºC (300ºF) for 10 minutes. Let them cool down and cut them a little bit in big pieces. Clean and wash the green asparagus, cut off the...
5 June 2019, 07:06
Eric Fraudeau submitted a new recipe:
Mussels with Vinaigrette
Wash and clean the mussels very well. Be sure to remove the beard.In a large sauce pan, heat the olive oil and add the mussels, thyme and 1 garlic clove. Heat and cook until the...
5 June 2019, 06:06
Eric Fraudeau submitted a new recipe:
White Bean Stew
In France, for this recipe, I used the Lingot beans. Try to find firm white beans or any beans you like.Soak your beans overnight. This will help cut down the cooking time. Wash the...
5 June 2019, 06:06
Eric Fraudeau submitted a new recipe:
Steak Tartar
Chop up all the ingredients. Cut the beef in small stripes then cut in small cubes. In a large mixing bowl, combine all the ingredients, taste and reserve in the fridge 10 minutes. Keep...
5 June 2019, 06:06
Eric Fraudeau submitted a new recipe:
Fig Confit
Wash and dry your figs. Remove the stem and cut them in half; reserve in a large container Add the vanilla pods previously cut in half lengthwise, add all the sugar. Mix gently with...
5 June 2019, 05:06
Eric Fraudeau submitted a new recipe:
Mayonnaise
[vc_row][vc_column][vc_column_text]Whisk together yolk, mustard, and a pinch of salt, add a TBS of cold water, whisk until combined well. Add about 1 cup oil drop by drop, whisking constantly until mixture begins to thicken. ...
5 June 2019, 05:06
Eric Fraudeau submitted a new recipe:
Roasted Duck with Panisses and Black Olive Sauce
I find that the panisses is better when prepared and chilled the day before you fry them but you can also do it the same day.First, prepare your sauce:Peel and chop the shallot into...
24 May 2019, 10:05
Eric Fraudeau submitted a new recipe:
Green Bean Salad a la Parisienne
[vc_row][vc_column][vc_column_text]Clean and cut the extremities of your green beans. Soak them 10 minutes in cold water. Drain. Boil a large quantity of water with Salt. Have an ice bath ready to shock them. Boil...
24 May 2019, 10:05
Eric Fraudeau submitted a new recipe:
Potato Salad
[vc_row][vc_column][vc_column_text]Wash and cook the potatoes on a simmer until tender. Remove the boiled potatoes from the water and let cool down 10 minutes. Peel them. Cut them in cubes of 2 cm side (almost...
24 May 2019, 10:05
Eric Fraudeau submitted a new recipe:
Sauteed Cherries
[vc_row][vc_column][vc_column_text]Melt the butter and add the sugar, when it starts caramelizing, add the pitted cherries. Sauté on medium/high heat for 5 minutes, then add the rum and flambee. Remove from the heat and let...
21 May 2019, 20:05
Eric Fraudeau submitted a new recipe:
Tarragon Sauce
[vc_row][vc_column][vc_column_text]Peel and chop the shallots. Sauté them with a Tablespoon of butter. Add the vinegar and reduce to dry, then add the stock. Boil and reduce 10 minutes. Add the chopped tarragon and boil...
21 May 2019, 20:05
Eric Fraudeau submitted a new recipe:
Veal Paupiette, with Pistachio and Asparagus
[vc_row][vc_column][vc_column_text]Wash and cut the asparagus into small cubes. Blanch them in salted boiling water for 30 seconds, then shock them in ice water. Drain when cold and reserve. Roughly chop the pistachios. Reserve. Grind...
20 May 2019, 20:05
Eric Fraudeau submitted a new recipe:
Eric’s Chocolate Mousse
[vc_row][vc_column][vc_column_text]Bring the cream to a boil and pour on the previously chopped chocolate. Mix well, add the egg yolks, mix well. Whip the egg white until firm, add them delicately to the chocolate batter. ...
19 May 2019, 20:05
Eric Fraudeau submitted a new recipe:
Chocolate and Hazelnut Madeleine
[vc_row][vc_column][vc_column_text]Yield: Make around 18 large madeleinesMelt the butter and let it get a nice hazelnut color. Set aside. Melt the chocolate in a double boiler. Whip the egg white until it starts foaming and...
19 May 2019, 20:05
Eric Fraudeau submitted a new recipe:
Chocolate and pistachio Financier
[vc_row][vc_column][vc_column_text]Roughly chop the pistachios and roast them 5 minutes in the oven at 150ºC or 300ºF Melt butter and chocolate together, add to the eggs while whisking. Add sugar, add flour and baking powder. ...
4 May 2019, 15:05
Eric Fraudeau submitted a new recipe:
Orange Tea Cake
[vc_row][vc_column][vc_column_text]Zest the orange and press the juice. Whisk the zest and the orange juice with sugar and eggs. Add flour, baking powder and Grand-Marnier, then whisk well. In a separate bowl whisk butter until...
4 May 2019, 15:05
Eric Fraudeau submitted a new recipe:
Sauce Ravigotte
[vc_row][vc_column][vc_column_text]Peel and chop finely the shallots, parsley, capers, and pickles but not too fine. Add mustard, oil and vinegar and black pepper. Mix gently with a spoon.[/vc_column_text][/vc_column][/vc_row]
2 May 2019, 15:05
Eric Fraudeau submitted a new recipe:
Olive Sauce for Lamb
[vc_row][vc_column][vc_column_text]Peel and chop the shallot into small dice. In a saucepan, add the shallots and 1 TBS butter. Cook the shallots until translucent; no coloration. Add the stock and boil 5 minutes. Add the...
2 May 2019, 10:05
Eric Fraudeau submitted a new recipe:
Lamb Brown Stock for Sauce
[vc_row][vc_column][vc_column_text]In a large saucepan, sear the lamb bones and the trimmings on medium heat until dark but not burn. Wash your vegetables, cut them roughly without peeling them. Brown the vegetables with the lamb...
2 May 2019, 10:05
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