Classic Recipes from Mastering the Art of French Cooking Series

Instructor: Chef Emily Larsen, Spilling the Soup

Sole Meuniere and Gratin Dauphinois: Thurs., March 11 | 6 – 7:30 p.m.

Coq au Vin: Thurs., March 18 | 6 – 7:30 p.m.

Omelette Roulee and Gougeres: Thurs., March 25 | 6 – 7:30 p.m.

Full series: $55 members | $60 nonmembers
Grocery pick-up: $35 per class

Live webinar through Zoom

Chef Emily will guide you through some of the recipes from Julia Child’s famous cookbook, Mastering the Art of French Cooking, covering all the necessary techniques. She will also share stories about what made Julia Child such a culinary icon and an example of how to live life fully. Week one stars Julia Child’s first meal in Paris, Sole Meuniere, paired with Gratin Dauphinois. Week two covers how to make coq au vin, a rich saucy chicken dish, and week three explores her famous Omelet Roulee and Gourgere, a French style omelet with savory cheese puffs.

*Ingredient pick up is available for this class. For an additional cost, students can opt in for a contactless pick up of ingredients at Phipps Botany Hall Kitchen on Tuesdays and Wednesdays from noon to 6pm the week of class. See follow up email for details. This option will close one week before class takes place. No substitutions are available for ingredient pick up. Ingredient pick up includes all necessary ingredients for 4 servings of each dish and includes all necessary ingredients except for salt, pepper, olive oil and optional ingredients. Pick up details including map and contact information to follow.