A hands-on cooking class culminating in dinner served with wine and beer.
France in the past may not have been seen as a haven for vegetarians – in fact, it was often thought that being a vegetarian meant that you didn’t eat beef. But in recent years, France has seen a shift towards a more vegetarian friendly diet. With the abundance of affordable fruits and vegetables found in local markets, vegetarian dishes have replaced meat as the main course. Many French classics actually start with a vegetarian base. Learn how to make these French classics that highlight seasonal vegetables (with a healthy dose of butter)!
Fromage Fort - Goat Cheese, Gruyère, Camembert with Garlic & White Wine
Salade De Chèvre Chaud - Warm Goat Cheese Salad with Dijon & Chive Vinaigrette
Soup Au Pistou - Seasonal Vegetable Soup with Basil Pesto
Quiche Aux Champignons Sauvages - Wild Mushroom Quiche
Poireaux Braisés - Braised Leeks with Lemon Thyme
Coulis De Baies Et Chantilly - Mixed Berries with Fresh Cream
Zoé McLaughlin was born in Paris and raised in San Francisco. She graduated from Le Cordon Bleu in Paris and worked in restaurants in France while she wrote and published her first cookbook – a collection of family recipes influenced by her multicultural upbringing. She now lives in San Francisco, where she works in the non-profit culinary world and hosts online cooking demonstrations. She has a passion for bringing together the diverse flavors and culinary traditions of the Bay Area with the time tested techniques of classical French cooking.