The Birth of French Cuisine

This class is for foodies, Francophiles and amateurs alike. Hear the story of Les Meres de Lyon, Madame Bouchon, Paul Bocuse and the “birth” of French cuisine.

Enjoy preparing a 3-course Lyonnaise meal. Learn how to prepare clarified butter and make cervelles des canuts (a clever reinvention of by the legendary silk workers of Lyon.)  Everyone will get a chance at making their own crusted rougie, the signature dish of Paul Bocuse’s restaurant L’Auberge du Pont de Collonges. Finally, learn how to properly serve a cheese plate a la Francaise.

Participants will leave this class with an impressive set of techniques and recipes.