The French Pantry: Weeknight Meals

A hands-on cooking class culminating in dinner served with wine.

Sometimes the idea of cooking French food at home seems daunting; an image of a simmering Dutch oven on the stove comes to mind and evokes a weekend project, not something you throw together on a weeknight. This class features French recipes for fuss-free meals proving to you that French dishes don’t require hours of cooking, and are still packed with flavor and land on the table quickly. 

Inspired by Zoe's childhood of what she ate on school nights, this menu reflects what's frequently served on dining tables for French families and busy adults. We hope you consider the following dishes for your hectic days, or even for a last-minute weekend brunch that won't bog you down.

MENU

Poireaux aux Pommes de Terres—Leek & Potato Soup

Moules marinières—Mussels Cooked in White Wine, Shallots, Aromatics & Crème Fraîche 

Quiche Lorraine—Bacon, Leek & Gruyere Quiche 

Tarte Tatin—Apple & Caramel Tart with Puff Pastry 

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.