About this Event
Welcome to our French Technique Series, where we invite you to delve deep into the heart of French cuisine. Throughout this series, we will unravel the secrets, flavors, and techniques that make French gastronomy shine as one of the world's most revered culinary traditions. Get ready to embark on a gastronomic adventure that goes beyond the surface, enriching your skills and palate with the essence of French cooking
This engaging class will take place on Saturday, Sunday, Monday, and Tuesday. January 2nd to 5th. Registration includes all four sessions; we cannot accommodate individual sessions.
Check-in is 15 minutes before the event on day one. We will start promptly at the scheduled event time.
Each class will take place from 5 pm to 8 pm.
Location: 637 S. Broadway, Suite H, Boulder, CO 80305
Saturday, January 2nd: French Techniques Day 1
Techniques Used: Knife skills, roux, sauce, blanching, roasting
Menu:
- Bechamel Sauce- One of the Mother Sauces. Based on milk.
- Green Bean Almondine- A classic side of green beans and almonds.
- Gratin dauphinois- Thinly sliced potatoes, layered with milk and topped with cheese.
- Roasted Chicken- With veggies and pan sauce.
Sunday, January 3rd: French Techniques Day 2
Techniques Used: Knife Skills, searing, roux, casserole, mechanical leavening.
Menu:
- Sautéed chicken in mushroom velouté- velouté is another Mother Sauce, based on chicken stock.
- Confit byaldi- Thinly sliced vegetables are arranged over a tomato purée.
- Chocolate soufflé- Fluffy egg whites lighten a chocolate sauce in this classic dessert.
Monday, January 4th: French Techniques day 3
Techniques Used: Knife skills, braising, poaching, puréed soup.
Menu
- Coq au vin- Chicken cooked in wine.
- Pommes duchesse- Potato purée that is piped and baked.
- Salade lyonnaise- Frisée lettuce, bacon, tarragon, and a poached egg
- Chocolate Mousse- Chocolate sauce lightened with whipped cream
Tuesday, January 5th: French Techniques Day 4
Techniques Used: bread baking, curd, sautéing, blanching, pastry, emulsified sauce.
Menu
- Sole Meunière- Fish in brown butter-lemon sauce
- Asparagus with hollandaise- blanched asparagus served with hollandaise, another classic French Mother Sauce.
- Baguette- long and crispy loaf of bread
- Lemon tart- a lemon-curd based pastry.
Allergy Advisory: Please notify Chef Dallas of allergies ahead of the class and request more information at [email protected]
Bring a Container: There is often leftover food to take home!
Where will the event be delivered?
The Class will take place in our kitchens near Hennepin Barbers and Moe's Bagels. Our location near the laundromat is our lecture hall and admissions office.
Who do I contact with questions?
Please email our Home Cook Chef Instructor, Dallas Houle, at [email protected]
What is the cancellation policy?
Event registrations can be refunded through Eventbrite up to 7 days prior to the event date. Event registrations are non-refundable less than 7 days prior to the event. Missed events may not be made up.
The school reserves the right to cancel any event not meeting sign-up standards and to change recipes based on product availability.
*It is extremely rare for an event to be canceled due to weather.
Is there an age requirement?
Participants under the age of 18 may attend our events when they register and attend the event with a parent or guardian.
Is there a dress code?
This is a hands-on cooking event. Please wear comfortable clothes and closed-toed shoes. For safety reasons, please do not wear shorts, skirts or sandals. If you have long hair, please pull it back during event.
Event venue & nearby stays
Auguste Escoffier School of Culinary Arts, 637 S Broadway St, Boulder, United States
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