Cooking Class: French Bistro Style – A Classic Three Course Dinner Menu with Mardi Michels

Cooking Class: French Bistro Style – A Classic Three Course Dinner Menu with Mardi Michels


Regular price $26.50 Save $-26.50
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Only 86 items in stock!
(14 learners booked)
Can't make this time? A video recording will be sent to all participants after the seminar.

Take a trip to France over dinner! In this 90-minute class you will learn to make a three-course meal of dishes you'd find in any French bistro.

We'll start out with Vichyssoise (chilled or warm Leek and Potato Soup), follow it with a main course of Blanquette de Poûlet (Creamy French Chicken Stew) and finish a dessert of Tarte aux Pommes (Apple Tart). 

Led by food writer, French teacher, and cookbook author, Mardi Michels, this interactive lesson will have us whipping up these tasty, easy recipes like an expert. Participants will come away with an understanding of how to bring a little bit of French flair to their dinner table!

A shopping list of ingredients has been provided below. Full recipes will be delivered to you via email the day before the class. We would advise you to have the ingredients prepared ahead of the class, to maximize your time with Ms. Michels. 

For the Vichyssoise: 
  • 2 tablespoons olive oil 
  • 2 tablespoons butter 
  • 1 small onion (approx. 100g) 
  • 2 small leeks (approx. 250g) 
  • 2 medium potatoes (approx. 225g) 
  • 2 cups (1/2 litre) vegetable or chicken stock 
  • salt and pepper, to taste
  • plain Greek yogurt, for garnish 
  • Chives, for garnish 

For the Blanquette de Poulet: 
  • 1 tablespoon olive oil 
  • 1 tablespoon unsalted butter 
  • 1 1/2 lb (675g/ 24 oz) skinless, boneless chicken breasts, cut into bite-sized cubes 
  • 2 medium carrots (300g/ 10.5oz), peeled and finely diced (2 cups) 
  • 2 small celery stalks (150g/ 5.3oz), finely diced (1 1/4 cups) 
  • 1 small onion (150g/ 5.3oz), finely diced (1 cup) 
  • freshly ground black pepper and flaky sea salt 
  • 1/2 lb (227g/ 7oz) white or cremini mushrooms, finely sliced (approx. 3 cups) 
  • 1/4 cup (38g/ 1.3oz) all-purpose flour 
  • 2 cups (500ml) chicken stock 
  • 1/4 cup (60ml) heavy cream (35%) 
  • fresh thyme or parsley, to taste (approx. 2 teaspoons of each)

For the Apple Tart: 
  • approx. 200-250g puff pastry, 
  • thawed but chilled 2 small apples (approx. 250g total), 
  • very thinly sliced 2 tablespoons (28 g) unsalted butter, at room temperature 
  • 2 tablespoons (25 g) granulated sugar 
  • 1 large egg yolk, at room temperature 
  • 1/2 teaspoon pure vanilla extract 
  • 1/4 cup (25 g) almond meal 
  • 1/4 teaspoon fine sea salt 
  • 1 tablespoon unsalted butter, melted 
  • 1 tablespoon raw (brown) sugar 
  • 1 large egg, lightly beaten, for egg wash 
  • 1 tablespoon apricot (or other) jam mixed with 1 tablespoon warm water, for glaze

Mardi Michels is a full-time elementary school French (and cooking!) teacher and the author of eatlivetravelwrite.com where she writes about culinary adventures near and far. Mardi grew up in Australia, lived and taught in Paris for over five years, and now calls Toronto home. In 2014, Mardi and her husband purchased a home in Nérac (southwest France), which they operate as a vacation rental property. They spend as much time in France as they can! Mardi also teaches (mostly French) cooking and baking classes for adults and children (currently online!). Her first book, In the French kitchen with Kids, was published in 2018 (Appetite by Random House).

This conversation is suitable for all ages.

90 minutes, including a 30 minute Q&A.

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