LA111 Paupiettes of Filet of Sole à la Normande & Babas au Rhum

We’re going to tackle two classics in this course that never lose popularity.

You’ll learn how to make roll a filet of sole and stuff it with a mushroom duxelles. This bundle is called a “paupiette” in French.

Then the paupiettes will be garnished with mussels cooked in white wine and a cream sauce.

For dessert, we’ll Chef Randall will walk us through how to make the classic Baba au Rhum.

Our menu includes:

Paupiettes de Sole à la Normande

Baba au Rhum

Techniques you will learn in this class: how to make a mushroom duxelles; pointers on cooking with mussels; how to cook sole fish paupiettes; how to make a rich yeast dough.

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.