Paris Cooking Classes : learn the art of French cooking in a fun, relaxed atmosphere in the heart of Paris.


recipes



>> Boeuf Rossini

Boeuf Rossini or Tournedos Rossini is named after the Italian composer Gioachino ROSSINI. Rossini was born in Pesaro, Italy and he died in Paris in 1868. He was a "bon vivant", lover of fine food and rare wines had his regular table at the Tour d'Argent, Bofinger, and the Maison Dorée, where Chef Casimir Moisson dedicated this creation: Tournedos Rossini. They say he composed his music mainly in bed, but also in restaurant kitchens, where he spent much of his time, he also wrote a cookbook...


>> Creamy Rice Pudding with Salted Caramel Sauce

Today I would like to share a secret recipe with you that even the NSA is not aware of ☺ Seriously, everybody has done a decent rice pudding, but this one is ZE Rice Pudding.


>> Scallop with Orange Butter Sauce and Leeks in Dry Vermouth




>> Crêpes filled with chocolate and berries

Many clients often ask us how to make great crêpes, so here is the recipe! Crêpes are often associated with Brittany, a region in the northwest of France. They are served with a variety of fillings, from the most simple with only sugar to flambéed crêpes Suzette or elaborate savoury galettes.


>> Seared sea bream grilled asparagus and cockle beurre monté

Chef Constance - Cook'n With Class Paris shares with us her recipe for Seared Seabream with Asparagus. A deliciously, light main-course with the French technique for Beurre monté to make a creamy sauce.


>> Raspberry FINANCIER / red fruit coulis and vanilla ice-cream

Chef Constance shares with us her recipe for Raspberry Financier. A traditional French Financier is a delicious, buttery cake made in our French Desserts Class, lovely with tea or coffee.


>> Roasted Scallops with Mussels sauce Mouclade

First scallops of the season, enjoy this delicious recipe.


>> French Pâté en croûte

Chef Alex prepares a homemade French Pâté en croûte with fresh ingredients. Pâté en croûte is a staple part of French cuisine and many still make it from scratch at home today. Delicious for aperitif hour or as a starter , an easy to make recipe can be stored and served cold.


>> Mirabelle tart

The mirabelle is a specialty of the French region of Lorraine, which has an ideal climate and soil composition for the cultivation of this fruit. It is the only region in the world where there is such a high concentration of Mirabelle plum trees. It is ideal to make sauces, jams and tarts with this delicious fruit.


>> Mirabelle tart

The mirabelle is a specialty of the French region of Lorraine, which has an ideal climate and soil composition for the cultivation of this fruit. It is the only region in the world where there is such a high concentration of Mirabelle plum trees. It is ideal to make sauces, jams and tarts with this delicious fruit.


>> Mirabelle tart

The mirabelle is a specialty of the French region of Lorraine, which has an ideal climate and soil composition for the cultivation of this fruit. It is the only region in the world where there is such a high concentration of Mirabelle plum trees. It is ideal to make sauces, jams and tarts with this delicious fruit.


>> Beefsteak tomatoes with garlic and basil & Sole stuffed with leeks and mushrooms

An elegant recipe selected for you by chef Brian!


>> La Pêche Melba

La Pêche Melba was invented by the very famous Chef Escoffier when he was working in London at the Savoy hotel in 1893. The dessert was created in honor of Nelly Melba, famous opera singer from Australia. Her stage name, Melba, came from her home town, Melbourne. The dessert at the time was presented like this: A vanilla ice cream swan with half poached peach (for the wings), redcurrent coulis to symbol the sea, surmounted by a good amount of whipped cream and toasted sliced almonds.... All that in a silver cup... Today we won't do an ice cream swan and you don't have to take a bank loan to get silver cups, but we will keep the same ingredients to do your very fresh and tasty Pêche Melba.


>> Vanilla Ice Cream

This summer, our clients learned how to make ice cream with their French Desserts in the Market class , you can easily make it at home with ice cream maker!


>> Cherry Clafoutis

Did you know that eating cherries leads to a boost in antioxidant activity in the body and can also helps you get a good night's sleep! This is a traditional French (southwestern France) dessert and at the origin, "CLAFOUTIS" was made with cherries. We also like to bake it with seasonal fruits such as peaches for a nice summer recipe but you can also choose other fruits as you like.


>> Sole Stuffed with Leeks and Creamy Mushrooms with Lamb's Lettuce




>> Zucchini provencal with beefsteak tomatoes and fresh basil

Round zucchini are perfect for stuffing and baking with vegetables and meat of your choice. This recipe is a great meatless, summer dish.


>> Risotto With Shrimp

This is a delicious recipe made in the Morning Market Cooking Class.


>> Passion Fruit and Banana Soufflé

A soufflé is a lightly baked cake made with egg yolks and beaten egg whites combined with various other ingredients and served as a savory main dish or sweetened as a dessert. The word soufflé is the past participle of the French verb souffler which means "to blow up" or more loosely "puff up"-an apt description of what happens to this combination of custard and egg whites. This recipe is a delicious dessert made in the Dessert Cooking Class in Paris.


>> Brandade de Morue

A southern French classic recipe. It's usually served with slices of crusty bread and raw vegetables, and goes well with a crisp, dry white wine.


>> Chef Eric's Fresh Chanterelle Salad

Hooray for Spring-time and as the days are getting brighter in Paris, we are lingering a bit longer at the market to check out the new colorful produce. The markets are bursting with wild mushrooms such as the famous morels, chanterelles, girolles. Our recipe today shows you how to make a lovely salad with warm seasonal chanterelle mushrooms and Eric's grandmother's vinaigrette!


>> Mango and Cointreau sabayon au gratin

Sabayon is the French name for a light, mousse-like Italian dessert that's made by whisking eggs, sugar and white wine over gently boiling water until the eggs thicken but do not scramble. It's a beautiful light accompaniment to any fresh fruit. This recipe is a delicious dessert made in the Dessert Cooking Class in Paris.


>> Mango and Cointreau sabayon au gratin

Sabayon is the French name for a light, mousse-like Italian dessert that's made by whisking eggs, sugar and white wine over gently boiling water until the eggs thicken but do not scramble. It's a beautiful light accompaniment to any fresh fruit. This recipe is a delicious dessert made in the Dessert Cooking Class in Paris.


>> Warm Oysters with Hollandaise Orange Sauce

Oysters are a very popular part of the French diet and Christmas time is a chance to indulge. Some people like to eat them as they are or with a splash of sauce like this recipe with zesty orange.


>> Coq Au Vin - Burgundy-style poultry and red wine stew

Coq au Vin (literally "rooster in red wine") is probably the most famous of all French chicken dishes, and certainly one of the most delicious, with its rich red wine sauce, its tender onions and mushroom garniture, and its browned pieces of chicken with their wonderful flavor. This is a delicious recipe made in the Morning Market Cooking Class.


>> Sea Scallops and potato soup

There are so many great recipes for fresh sea scallops. Here is an elegant soup recipe that we cooked with our students in the Market Class.


>> Chef Eric's Christmas Menu

A traditional French Christmas usually involves seafood, with oysters, lobster and crab. Turkey is not as popular in France as they prefer more rustic birds such as goose, guinea fowl or capon during the festive season. This is Chef Eric's Christmas recipes for a delicious lobster followed by a Guinea fowl and polenta main course.


>> Bûche de Noël à la Noix et creme de poire (Walnut & Pear Yule Log)

A Yule log or Bûche de Noël is a traditional French Christmas Dessert made with sponge cake and frosted and filled with buttercream. Many different flavors and decorations exist.


>> An ancient tradition - The Galette of Kings

Who will become king or queen for the day at your house? Bake a galette and have a little fun with the family. Make a foil crown to place atop the cake before eating it.


>> White Chocolate and Passion Fruit Mousse

An easy-to-make Dessert recipe with delectable ingredients. Combining chocolate with passion fruit to create a luxurious dessert.


>> Boeuf Bourguignon

A traditional Sunday dish, beef bourguignon is a recipe from Burgundy, France. Burgundy is a region renowned for the quality of its cattle farms, especially the Charolais cattle and its vineyards such as the Côtes de Beaune and Côtes de Nuits-Saint-Georges. Along with "pain d'epices" or "oeufs en meurette", beef bourguignon is emblematic dish of Burgundy and its terroir. This is a delicious recipe made in the Morning Market Cooking Class.


>> Gâteau Basque au Fraise

Gâteau Basque is a traditional dessert from the Basque region of France. Typically this cake has pastry cream encased in a light shortdough pastry.


>> Pistachio Financiers

Financier is a delicious, buttery cake made in our French Desserts Class, lovely with tea or coffee. History tells us they were created by pastry Chef Lasne in 1890 to feed his clients working at the Paris stock exchange. Lasne had the idea (marketing ahead of time) to change the oval shape of the original cake to evoke that of a gold bullion and so the financier was born!


>> Seared Duck with glazed orange Turnips

Duck breast or Magret de Canard is a very popular meat in France. You can enjoy it with many different flavors such as orange, honey, garlic, sherry vinegar. It is a versatile and delicious option to substitute for other meats you might normally eat. Many of our students love to learn how to cook this in the Market Class.


>> Tarte Tatin

This delicious French tarte tatin was made by the Tatin sisters. The story goes that while making an apple tart, they made a mistake so to salvage the tarte they turned it upside down to the delight of their guests. You can experiment with pears, peaches and don't forget to serve with a nice dollop of ice-cream or crème fraîche!


>> Winter Squash, Scallops and Greens

In winter time we pick up a lot of great vegetables for the Market cooking Class such as squash and greens. This recipe is lively, colorful starter to appreciate the season!


>> Frozen Nougat

We all love ice-cream in the summer but why not try nougat which is just as easy and no need for an ice-cream maker. The French call it nougat glacé or frozen nougat, sweetened with honey, it is very similar to an Italian semifreddo. This recipe is a delicious dessert made in the Dessert Cooking Class in Paris.


>> Artichokes stuffed with mussels, leeks and mushrooms

An artichoke is the edible flower bud of a large thistle plant that is native to the Mediterranean and available throughout the year with peak season being from March to May. Stuffed artichokes recipe is a delicious starter to impress your friends and family made in the Morning Market Cooking Class.


>> Artichokes stuffed with mussels, leeks and mushrooms

An artichoke is the edible flower bud of a large thistle plant that is native to the Mediterranean and available throughout the year with peak season being from March to May. Stuffed artichokes recipe is a delicious starter to impress your friends and family made in the Morning Market Cooking Class.





 

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6 rue Baudelique 75018 Paris,
France

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