French Regional Cuisine Cooking Classes

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Auberge Edge of Seattle; Specialty French Cooking School

Regional Cooking Class;
Second Saturday in the month;
               Here's what's happening



Cours de Cuisine
(425) 844-4102
France, a country of many wonders and many diversities also has traditional regional cuisine that is specific to each and every province and region.
In France, every road leads to a splendid food.  More than that, France is a store house of fine ingredients and infinite richness that embraces ancient Regional traditions (zealously retained in spite of new administrative boundaries), the landscape, the flavors of its cuisine and the methods of preparation particular to each small area.  Each Region has maintained the originality of its culinary traditions.  French cuisine is today thought of as a major art form, the cuisine owes this status to the enormous riches of its countryside and to its people who have a history of protecting guarding their traditional fine cuisines.

We use the best of fresh ingredients, sans preservatives, additives, or chemicals and you won't see anything frozen, or canned used in our cooking classes.  Nor will you find any "GMO" products used here like Canola Oil, Corn products or Soy products.

Gift Certificate
good for a year from date of purchase


Gift Certificate; can be made for any products or services we offer.
(425) 844-4102  One Regional Cooking Class=  $165.00

Indulge yourself or someone extra-special with the gift of an unforgettable experience. Our hands-on regional classes are perfect for every aspiring chef. Our Chefs offer guidance and inspiration to fine-tune your techniques, but you will actually prepare the dishes yourself. It's the ultimate way to learn and truly absorb every step of the recipe.  Regional Cooking Classes are held once a month on the 2nd Saturday of the month.


All of our classes are held within L'Auberge at The Edge of Seattle Inn. We were the CitySearch editorial winner for Best Romantic Hotel for 2006 in Seattle. We were also voted Best B&B Inn 2006 & 2007 and Best Weekend Getaway Hotel for 2006 in the Seattle metro area. You may be wondering what happened since 2007? CitySearch has not had a Bed and Breakfast Inn competition since 2007 for the "best of Seattle" class. 

In 2013 we were awarded one of the 10 best B&B Culinary Schools in the world by Bed and

Our class sessions are open to the public by appointment only and can also be booked by groups looking for morale/team building opportunities.

Our method of teaching is "Hands-On".  We do not believe in the demonstration method, so plan on doing the cooking and sharing your experience with others in your class.  The movement flow is open, you may walk around and see at anytime what others are doing and join them in what they are doing too.  We strongly feel that unless you do it, you won't feel comfortable repeating the task at home.  There are no hidden tricks...our goal is for you to take the recipes home with you and reproduce the menu at home.

Basque Regional Cooking Class;
June 14, 2014


Chef Philippe hails from Paris, France...born and raised in the City of Light! Paris is the gastronomic heart of France; delicacies from around the country flow into the city’s markets and restaurants.
In Paris, eating and talking about food are favorite pastimes.
Join Chef Philippe Naud in preparing this menu from the Basque Region of France. 
He was introduced to Culinary Art at an early age as his father was a Chef "Saucier" in LaRochelle, France.  Philippe moved to the United States in the mid-eighties and opened his own European Bistro Restaurant (Cafe Mars) in Seattle two years later.  His experience also includes cooking for private corporations, and the elite of Seattle. 

Gateau Basque

Our dress code is dressy casual.  We do not recommend shorts, bermudas shorts, sweats, jeans, slippers or flip flop shoes.  We also recommend you bring two bottles of wine per person for this six hour long class.

For dessert a Vin-Mousseaux de qualite or Champagne would go well.

Regional cooking class from the Basque Region of France; 6 hrs. long and 4 courses.

First Course, served at 5:00:

Coquilles St Jacque saisies au beurre d'orange, fait maison, servit avec un puree de petits  pois froid au parmesan et zest de citron. 

House Coquilles St Jacque seared in a orange butter sauce served with puree of fresh peas with parmesan and zest of citron. 

2nd Course, served at 7:45 in the formal dinning room:

Salade de Calamari grilles Basquaise sur BBQ.

Grilled Calamari on the BBQ, served over a bed of a trio of Bell peppers, Tomatoes, Onion and Garlic served with a spicy tomatoe sauce.


Faisan-roti, sauce Romesco, accompagnes d'un riz au saffron et aubergines minatures.

Pheasant in Romanesco sauce with saffron rice pilaf, and miniature eggplants

Served with a side dish of a duo of white and green asparagus in season with a white butter sauce.


            Gateau Basque

Traditional cake baked with a filling of cherries and custard.


May 10th. Regional Cooking Class
from Ile de France, by Chef Christine Oliverie
Menu du Jour
First Course/Hors D'oeuvres,  Homard a l’americaine (Lobster American sauce) Despite of its name, this recipe was invented by a French Chef, Pierre Fraysse. In 1860, he came back from the States and opened his own restaurant.  His restaurant was very successful. One night, a few customers arrived late and Pierre was embarrassed because he didn’t have much left in the fridges to make dinner. He had a few lobsters that were for the next day menu but he decided to use them to make a quick dish for his guests. He cooked them with wine, tomatoes and arrived in the dining room carrying the lobsters with a triumphant face: Ladies and gentleman, here is my new creation. I called it “le homard à l'américaine”.

2nd. Course, Potage Crecy (carrot soup) is named after a city called Crécy-la-Chapelle in the suburn of Paris. Very close to Paris, to this day carrots with a great reputation are grown there. These carrots are called “carotte de Meaux”. They are sweet and create a delicious soup.

Main Course/Entrée, Canard a l'orange (orange duck) is a classical of the gastronomic French cuisine. Its success resides in balancing sweet and salty ingredients.

Pommes Anna (Anna potatoes) is a classic French dish of sliced, layered potatoes cooked  in a very large amount of melted butter. The dish is generally credited with having been created during the time of Napoleon III by the chef Adolphe Dugléré,when Dugléré was head chef at the Cafe Anglais, the leading Paris restaurant of the 19th century, where he reputedly named the dish for one of his grandes cocottes of the period.
(one of his sweet hearts)

Tourte aux blettes is a sweet tarte made with pate brises, filled with Swiss Chard, Swiss Cheese, Currants and Pine Nuts. baked and served along with the Duck a l'Orange.

Dessert, Oeufs a la neige
(floating island) is a Parisian dessert consisting of meringue floating on a vanilla  custard and napped with caramel. It is a light and delicious. The meringues are prepared from whipped egg whites, sugar and vanilla extract then quickly poached. The crème anglaise is prepared with the egg yolks, vanilla, and hot milk, briefly cooked.

Ile de France Regional Cooking Class for May 10, 2014
3:00-9:00= 6 hrs.

Our dress code is dressy casual.  We do not recommend shorts, bermudas shorts, sweats or jeans.  We also recommend you bring two bottles of wine per person for these six hour long classes.  We suggest you bring two bottles of wine to drink and share with everyone else in attendance.

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