French Cuisine

This course is for students who are proficient in French (C1 level or above). It is a cooking class to acquire the skills and vocabulary in the French culinary arts. Class will meet on select Saturdays at 12:30PM, for a total of seven weeks.  Well-known recipes from France will be prepared and cooked in the l’Union Française kitchen. Class dates: January 31, February 28, March 14, March 28, April 18, May 2, and May 16.

Lapin chasseur : From the Middle Age ,pieces of rabbit coocked in wine an cognac with a garniture of golden potatoes

Ben Mi Hap : A blend of French and Viet steam bread with beef saute and oignons

Rizotto a la francaise : Saffron rice with duck liver, gizzards, garlic and oignons sprinkled with lemon juice from the Southern part of France

Soupe a l`oignon : Very appropriate when the weather is cooling off....So known that explanations are not needed!

Coquelet en crapaudine avec pates rouges à l`oignon: Cornish hen butterfly barbecued with a garniture of red pasta

Poisson louisianais (sheepheads) en barbecue with green oignon accompanied by a salad à l’ail

Cailles confites a la choucroute : Quail cocked in duck fat with a garniture of sauerkraut and rainbow potatoes

If you have an interest in French cuisine, this class is a fun way to practice and learn French.  At the end of class, the students sit down together to enjoy the meal they have created.

Please contact us at social@lunionfrancaise.org for more information.  Cost of class is $240 which includes the ingredients.

Examples of dishes prepared in prior semesters are below: