Chef Valentine (trained as a chef in France) will explore classical French cuisine with recipes from the cookbook “Mastering the Art or French Cooking: Volume 1” by Julia Child. Starting with Bouillabaisse, a delicious rendition of the classic Provencal fish soup. We will also explore Poulet Poele a L’estragon (pan roasted chicken with tarragon), Gratin Dauphinoise (scalloped potatoes with garlic and cheese), and Tarte Normandie Aux Pommes (classic apple tart) with Chantilly Cream.
Mark Valentine is a personal chef in the Metrowest area. Mark combines his classical French culinary training with Asian and Southwestern influences to create a cuisine that is uniquely American and distinctly his own. E-mail firstname.lastname@example.org.
Cancellation policy: Full refund if cancelled up to 2 days prior to class. Sorry, no refunds if cancelled within 48 hours.