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LM142 Fricassee de Poulet en Feuilletage & Chocolate Mousse Cake

  • 14 Mar 2018
  • 9:30 AM - 12:30 PM
  • Private residence rue du Faubourge Poissonnière, 75009 Paris: metro Bonne Nouvelle
  • 12


"Fricassee de Poulet en Feuilletage" is the French way of saying Chicken Pot Pie.

Chef Randall will share with us his secrets for "The Best Chicken Pot Pie. Ever!”

Chef Randall is known for showing us how to make delicious meals with ingredients you can easily find in your pantry and local grocery store.

Look no further than starting with fresh chicken and vegetables!

You’ll learn how to maximize the flavor with a “fricassée” of chicken in white wine with cream.

Add vegetables of your choice, such as carrots and snow peas, and cover with store-bought puff pastry (which we learned all about ready made doughs in our February class).

Quickly assemble and dinner is on its way to the table.

We know how much Chef Randall loves chocolate and chocolate mousse, so you won’t be surprised that he is making a chocolate cake that is so tender it is practically a mousse. You won’t want to miss this one!

Our menu includes:

Fricassee de Poulet en Feuilletage

(Best Chicken Pot Pie, Ever! in Puff Pastry)

Coeur Tendre au Chocolat

Techniques you will learn in this class: how to make a fricassee; how to make ‘quick' puff pastry; what are the secrets to making a moist chocolate cake.

About the Instructor: Chef Randall Price will share with us his passion for French cuisine, drawing on his 25 years of experience cooking France for heads of state and working as Chef-Instructor at the professional Paris cooking school, Ecole de Cuisine La Varenne. His entertaining style, easy-to-follow demonstrations and focus on classic techniques will inspire you to reproduce dishes at home.

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