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)!
Tapenade Aux Olives Noire et Figues — Black Olive Tapenade with Figs and Herbed Goat Cheese
Soup aux Marons — Chestnut, Apple & Celery Root Soup
Tarte Aux Tomates Et Fromage — Camembert & Tomato Tart with Garlic & Herb Infused Oil
Poireaux Braisés — Braised Leeks with Lemon Thyme
Tarte Tatin - Apple Tart with Puff Pastry & Caramel served with Bi-Rite Creamery Ice 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.