The Vegetarian Spring Market in France - In Person

A hands-on in-person cooking class culminating in a dinner served with wine and beer. This class is limited to 12 students. Review our registration and cancellation policies here. Masks are REQUIRED for this class.

Join our resident French cuisine instructor, Zoé McLaughlin, as she shares the bounty of spring through an intrinsic part of French culture: local produce markets. 

Weekly markets are a staple of life in France, from small countryside towns to the bustling streets of Paris. Dedicated plazas or open-air buildings welcome vendors of fresh breads, meats, cheeses, and seasonal produce. Crowds gather to socialize and choose from an abundance of colorful fruits and vegetables. Pack your market tote bag and join chef Zoe in celebrating all that spring has to offer - sweet berries, biting radishes, fennel, and more - with a menu of classically French vegetarian recipes. 

MENU

Fromage Blanc with Shaved Radishes & Fresh Herbs with Seasoned Crostini

Springtime Soup au Pistou—White Bean Soup with Spring Onion, Haricots Verts, Zucchini, Tomatoes, Fregola Topped with a Basil Pesto

Fennel, Radish, Mushroom & Arugula Salad with Lemon, Extra Virgin Olive Oil & Parsley Dressing

Mixed Berry & Stone Fruit Compote with Labneh

This menu contains the following common allergens: Dairy, Wheat. If you have allergies or dietary restrictions that concern your ability to cook along, please e-mail info@18reasons.org before purchasing a ticket.

Let’s Cook Together! 

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 Zoe McLaughlin}