Vegetarian Spring Market in France

A hands-on in-person cooking class culminating in a dinner served with wine and beer. This class is limited to 14 students. Review our registration and cancellation policies here. 
 

Spring in France brings a vibrant mix of fresh, seasonal produce, and there's no better way to experience it than through the country’s cherished open-air markets. Whether in a quaint village or the heart of Paris, these weekly markets are at the core of French culture, offering an abundance of color, flavor, and community spirit. Farmers and local producers gather to offer their fresh breads, meats, cheeses, and, of course, the very best of the season’s fruits and vegetables. Asparagus, tender fava beans, crisp radishes, fragrant fennel, and sweet spring berries all make their appearances, inspiring the flavors of spring.

Join our resident French cuisine instructor, Zoé McLaughlin, as she takes you on a culinary journey celebrating the season's bounty. Pack your market tote and immerse yourself in the spirit of France as you explore the tastes of spring, from the vibrant markets to the kitchen. In this hands-on class, you'll learn to prepare a mouthwatering asparagus and fava bean tart, a dish that captures the freshness of the season in every bite. As well as a crispy and creamy fennel gratin that is sure to impress!

Zoé will guide you through the techniques to create a menu filled with classic French vegetarian recipes that highlight the very best of spring’s harvest.

MENU

Arugula, Mint & Edamame Spread with Olive Oil Crostini

Crispy Creamy Fennel Gratin

Asparagus & Fava Bean Tart with Herbed Ricotta

Blackberry & Thyme Galette 

This menu contains the following common allergens: Egg, 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}