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

Fromage Fort—“Strong Cheese” with White Wine & Aromatics

Poireaux aux Pommes de Terres—Potato & Leek Soup

Escalope Pané—Pan Fried Chicken Cutlet coated with Parsley & Breadcrumbs 

Salade aux Herbes et Roquette—Citrus, Herbs & Arugula Salad

Artichauts et Aïoli—Artichokes with Lemon Herb Broth & Aioli 

Financier—Almond and Brown Butter Cakes 

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.