This is a live, interactive, hands-on cooking class held online via Zoom. If you’re new to 18 Reasons online, please read this guide: How to Take an Online Class at 18 Reasons. Five calendar days before class, 18 Reasons may decide to cancel this class if not enough tickets are sold. We will notify registrants by email about cancellations.
Located in the Northwest of France, the Normandy region boasts 400 miles of dramatic coastline and lush farmlands. The region is famous for its dairy products like butter, milk, cream and fine cheeses, as well as their world-renowned apple farms. Normandy is also home to the Calvados region, best known for its production of apple brandy. The food is simple but rich, thanks to the generous use of butter and cream. With its exceptional dairy products and a shoreline that stretches along the northern border, it is understandable that Normandy is home to some of France’s best-known dishes. In this class, our resident French instructor, Zoe, will guide you through a handful of these iconic Norman recipes, and whisk you away on a summer weekend.
Gougères — Baked Savory Choux Pastry with Gruyère Cheese
Moules Marinières – Fresh Mussels with White Wine, Shallots & Crème Fraîche
Tarte Tatin – Apple Tart with Puff Pastry & Caramel
Equipment and Ingredient List for the class can be found here; please review before signing up for class.
This menu contains the following common allergens: Shellfish, Dairy, Wheat. If you have allergies or dietary restrictions that concern your ability to cook along, please e-mail email@example.com before purchasing a ticket.
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 credit Zoé McLaughlin