My Christmas present from John...I am now registered for more culinary school! So SO excited. I am taking the French cooking classic techniques class in February. It's been too long since I've been to cooking school, and it is definitely one of my most favorite things.

Here's the course description:

Classic Techniques: French Menus

Explore French cooking through its regional cuisines by studying the unique climates and cultures of Provence and Burgundy. Wine will be served and discussed to advance your culinary knowledge and ability to pair wine and food.



Provence

Objectives: Introduction to Bread Doughs, Leavening with Starters, Shaping Boules, Tart Doughs
Menu: Semolina Bread, Moules au Pistou, Pan Seared Lamb, Lion in Pistacio Crust and Herb Au Jus, Potato Galette, Eggplant, Onion and Tomato Tian, Apricot Bread Pudding, Grand Marnier Sauce




Burgundy
Objectives: Pate a Choux, Egg Poaching, Fish Butchery, Coulis, Crème Fraîche, Custards
Menu: Wild Mushroom Jalousie, Grilled Salmon Fillet, Buerre Rouge Sauce, Grilled Baby Vegetables, Ginger Bread, Currant and Cassis Sauce