An all-day workshop on Thanksgiving Monday!
In this fun, hands-on workshop, Chef Chantal Vechambre will introduce some of the fundamentals of traditional French cuisine and a selection of classic recipes, with a gourmet luncheon and delicious desserts to take home.
At the heart of French cooking are the “Mother Sauces”; a series of fundamental culinary building blocks upon which countless variations and dishes are based. You’ll start by learning how to make roux, the essential base of the white Mother Sauces, and then look at other dairy-based sauces like Béchamel and Mornay, as well as the stock-based Velouté and it’s many variants such as Soubise, Bercy & Poulette.
The sauces you make will be used to make a selection of classic French dishes for a fabulous lunch, such as Croque Monsieur, that most famous of French sandwiches, and Talmouse en Tricorne, small puff pastry tartlets with a creamy Mornay filling, along with other classic French bistro dishes like Oeufs a la Tripe made with hard boiled eggs, sauteed onions & bechamel (no tripe involved!) and Oeufs Chimay, a sophisticated take on deviled eggs with mushrooms, shallots & Mornay sauce. A fresh green salad rounds out lunch and provides a chance to learn how to make a classic French Vinaigrette as well.
After lunch, it’s back into the kitchen to learn how to make two of the most iconic french desserts: buttery Madeleines and creamy Creme Brulée with its magical, shattering caramel topping.
$125 +HST
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Chantal Véchambre, originally from Paris, is a chef certified in both French cuisine and pastry-chocolate. She spent 6 years in Atlantic Canada, in part researching her award-winning book French Taste in Atlantic Canada, A gastronomic history 1604-1758, about the ingredients, adventures and history of the Acadian people who lived at the Fortress of Louisbourg in Nova Scotia. Now established in Toronto, she pursues food writing and cooking ventures about French cuisine: supper clubs, events, private and corporate catering, as well as ongoing research into Canadian and French culinary history. | www.chantalvechambre.com
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Every Week, The Depanneur invites TO’s best culinary talents to lead fun, hands-on workshops.
