French Bistro Favorites

Step into the warmth of a Parisian bistro and discover the techniques behind some of France’s most beloved classics. In this hands-on cooking class, you’ll explore foundational French techniques—from mastering pâte à choux and building a deeply flavored braise to creating the perfect light and airy soufflé.

We’ll begin with Gougères, savory cheese puffs made with classic pâte à choux, before preparing Coq au Vin, a quintessential French bistro dish of chicken slowly braised with red wine, aromatics, mushrooms, and herbs. For dessert, you’ll tackle one of French cuisine’s most iconic creations: an individual Chocolate Soufflé, baked until beautifully risen with a rich, delicate center.

On the Menu:

• Gougères — Classic French cheese puffs made with pâte à choux

• Coq au Vin — Red wine-braised chicken with mushrooms, aromatics, and fresh herbs