A hands-on cooking class culminating in dinner served with wine.
In a country where the typical dinner party doesn't start until 8pm and arriving fashionably late is the cultural norm, it is essential to have a variety of hors d'œuvres for guests to enjoy. Take a trip with Zoe through the hors d’oeuvres of France, from the simple to the elaborate, and learn how to entertain as artfully and effortlessly as the French do.
Kir Royal — Champagne with Crème de Cassis
Gougères au Fromage — Baked Savory Choux Pastry with Gruyère Cheese
Mousse de Saumon — Smoked Salmon Mousse with Caviar
Fromage Fort — “Strong Cheese” with White Wine & Aromatics
Pâté de Volaille Maison — Chicken Liver Pâté with Pistachios Garnish
Velouté De Chataignes — Chestnut, Apple & Celery Root Soup
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.
(Photo courtesy of Pixabay)