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.

First Course

• Scallops with beurre blanc and tomato compote

Salad

• Belgian endive wedge salad with aged balsamic vinegar and goat cheese

Main Course

• Beef tenderloin medallions with wine reduction sauce and parsnip puree

Dessert

• Apple tart

You are welcome to bring your own beverage.