Menu

  • Appetizer: Crispy Goat Cheese Pearls with Frisee and Lemon Vinaigrette
  • Salad: Bibb and Herb Salad and Quick Pickle Shallots with Lemon Vinaigrette
  • Entrée: Duck Breast Provencal with Sarladaise Potatoes
  • Cheese Course
  • Dessert: Crème Catalan, Orange Suprême, and Cinnamon Sablé Crumble

Class Description

New in 2024! Take a trip with Chef Lui to the South of France, with Blandine’s dad’s iconic duck fat potatoes. In class, you will begin with crispy goat cheese pearls served with frisee to cut the richness. For the entrée, we are doubling down on the duck with a perfectly cooked duck breast paired with Blandine’s favorite duck fat potatoes. To round out the evening we will finish with a Spanish riff on a crème brulée or maybe crème brulée was a French riff on Crème Catalan? Whichever way it goes we get to use a torch in class to finish dessert and learn the proper way to supreme citrus fruits. Whether the weather is hot or whether the weather is not come enjoy these vibrant dishes with us at the French Kitchen.

Fix and Feasts focus not only on the cooking of the meal but the presentation of the food. Chefs will unlock the key to not only making ingredients taste good together but also look good together.

Wine will be served to enhance the experience and in European tradition, a specially curated cheese selection will be served as a third course in between entrée and dessert. In the “Fix & Feast” series, there is less preparation and less food to take home, but much more time at the table to enjoy your meal with others! (All food will be served on-site. Any uneaten portions will be taken home.)

Please note: You must bring your ID in order to consume any alcoholic beverages at The French Kitchen.

*Please Note: Recipes may be altered based on the availability of products.