Welcome to our Tour de France, 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 Tuesday and Wednesday for Two consecutive weeks in July (to coincide with the Tour de France); beginning on the 9th and 10th and culminating on the 16th and 17th. Registration includes all four sessions; individual sessions cannot be accommodated.
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 5p5 pm to 8 pm.
Location: 637 S. Broadway Suite H Boulder CO 80305
Tuesday, July 9th: French Techniques day 1
Techniques Used: deep frying, searing, grilling, pastry, sauce making, curing
Menu:
- Steak Frites- Homemade potato fries and grilled steak
- French onion soup- Classic soup of onions, and beef stock, topped with a crouton and melted cheese
- Espagnole sauce- one of the five French mother sauces, excellent with steak frites.
- Apple Tart Tatin- apples in caramelized sugar over a pie crust.
- Cure Duck Confit- one of the most succulent meats and a 2-day process
Wednesday, July 10th: French Techniques Day 2
Techniques Used: Steaming, soup thickening, confit, mousse
Menu:
- Bouillabaise- French seafood stew, featuring lobster, shrimp, and mussels.
- Creamy Vegetable soup- simple and delicious
- Cook Duck Confit- Duck legs cooked in duck fat, incredible!
- Chocolate Mousse- Light and airy chocolate dessert.
Tuesday, July 16th: French Techniques Day 3
Techniques Used: casserole, pilaf method, working with choux pastry, crepes, dessert sauce, marinades
Menu
- Rice Pilaf- rice cooked with a technique and stock.
- Cassoulet- a casserole featuring beans, meats, and stock.
- Gougeres- cheesy, fluffy pastries made using pate choux.
- Crepe Suzette- crepes in a cognac and orange, butter sauce.
- Marinate beef for bourguignon
Wednesday, July 17th: French Techniques Day 4
Techniques Used: Braising, egg white leavening, vegetarian pastrie
Menu
- Boeuf Bourguignon- Richly flavored beef, braised in red wine.
- Souffle au fromage- puffed and cheesy side dish.
- Vegetable Tart- Vegetables and cheese on a pastry crust.
Where will the event be delivered at?
Central Kitchens
Who do I contact with questions?
Please email our Business Office Manager at krodriguez@escoffier.edu or call 720.420.7656
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.
