This class is designed to teach you the building blocks of French Cooking. Chef Daniel will show you how to make two classic sauces which will be served during dinner
This class is designed to teach you the building blocks of French Cooking. Chef Daniel will show you how to make two classic sauces which will be served during dinner with delicious, sophisticated and carefully crafted plated dishes.
Often misunderstood, a wine reduction sauce is silky and unctuous, ideal to serve with all kinds of meats.
Beurre blanc, with its own special challenges, goes very well with all kinds of seafood.
Dinner will begin with an appetizer with thinly sliced scallops on a tomato compote, finished with the beurre blanc.
Following there will be a deconstructed Belgian endive salad.
The highlight of the meal will be beef tenderloin or filet mignon, cooked to perfection, served on a parsnip puree and topped with the reduction sauce.
Finally Chef Daniel will serve a French apple tart, prepared in advance with extraordinary care.
- Scallops with beurre blanc and tomato compote
- Belgian endive wedge salad with aged balsamic vinegar and goat cheese
- Beef tenderloin medallions with wine reduction sauce and parsnip puree
- Apple tart
You are welcome to bring your own beverage.
(Friday) 6:00 pm - 9:00 pm
743 SANTEE ST, #304
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Tickets are not available for sale any more for this event!