Two classic French dishes and three hours of hands-on technique designed to build real knife confidence. Part of our Workshop Series, this class focuses on developing foundational skills and understanding the “why” behind how we prep and cook. We especially love this one — you may not remember every cut by name, but you’ll leave knowing how to…
Two classic French dishes and three hours of hands-on technique designed to build real knife confidence. Part of our Workshop Series, this class focuses on developing foundational skills and understanding the “why” behind how we prep and cook. We especially love this one — you may not remember every cut by name, but you’ll leave knowing how to execute them with confidence.
Knife Skills Covered:
Guests will practice essential techniques including slicing, rocking and cross-chopping, batonnet and julienne, small-to-large dice, bias cuts, rondelles, and chiffonade while preparing vegetables for ratatouille and Niçoise salad.
Ratatouille: A classic Provençal vegetable dish of zucchini, eggplant, peppers, and tomatoes, gently cooked with olive oil, garlic, and herbs. Simple, seasonal, and all about clean knife work and even cuts.
Niçoise Salad: A composed French salad with tuna, green beans, potatoes, olives, and eggs, finished with a bright vinaigrette. Focuses on precise prep and clean, intentional assembly
No substitutions are available.
