Regional Cooking Class;
Usually the Second Saturday
in the month;
Here's what's happening...
For August/15 it's on a Sunday!
Work Trade Options Available...ask us.
Cours de Cuisine
a country of many wonders and many diversities also has traditional regional cuisine that is specific to each and every province
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, called French Gastronomy; the cuisine owes
this status to the enormous riches of its countryside and to its people who have a history of protecting
and guarding their traditional fine cuisine.
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, as this is all hands-on,
it'll be you that will actually prepare the dishes . 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.
In 2013 we were awarded one of the 10 best B&B Culinary
Schools in the world by Bed and Breakfast.com
Our class sessions are open to the public by appointment only and can also be booked by groups looking for morale/team
method of teaching is "Hands-On". We do not believe in the demonstration method, so plan on doing the cooking. The
movement flow is open, you may walk around and see at any time what others are doing and even 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 to reproduce the menu at home.
THERE WILL NOT BE A CLASS IN JULY, LOOK FORWARD TO A Regional Cooking Class from the Loire Valley of France ON
AUGUST 9, 2015 SUNDAY
Four course dinner menu from Valley de la Loire, look forward to an exceptional menu reminiscent
of the bounty of this lush region known as the garden of France. It is the land of castles, the place where the purest
French is spoken and it is the home of some of the most delicious delectable and enjoyable wines. The countryside can
be described as pastorial with gentle slopes, dominated by rivers and the milky blue light of the summer sky...also the place
where I spent for 5 years as a teenager.
The combination of flavors and the fresh local ingredients makes this menu a wonderful treat!
When picking your wines to marry with our menu think about Vouvray, Touraine, Sancerre, Mascadet, Saumur, Chinon, Pouilly-Fume
and Pouilly-sur-Loire come to mind.
French Chef, Philippe Naud,
join him in "la cuisine" and with his guidance prepare
a meal of traditional regional dishes of the Loire Valley.
Philippe is a French native, born and raised in Paris, the City of Light. He was introduced to the Culinary Art at an
early age as his father was himself a Chef in LaRochelle, France. Philippe moved to the US 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. He has been working at Auberge de Seattle as one of our Chef Instructors
for the past five years.
||REGIONAL FOUR course dinner cooking class
This evening will be complete with fine china,
crystal, linen, sterling silver settings making
truly exquisite experience for
all. Our dress code
is dressy casual. We do not recommend shorts,
bermudas, sweats or jeans or flip-flops.
Hot Oysters in a creamy beure blanc sauce
Rose D'Anjou or a Rose de Provence 2012
Tourte au blettes et salad rappe de carrottes
Swiss Chard greens "pie"
(picked from our Potager garden) with cheeses, pine nuts and raisens and grated carrot salad (picked from our Potager garden)
Faisant roti avec puree de pommes de terre et fromage de Chevre et legumes potager croustillants
Pheasant with potatoe puree with Chevre cheese and crispy root vegetables (from our Potager garden)
St. Michelle: Ethos 2011 or an Archery Summit, Pinto Noir 2010 Oregon/Wash.
Dessert: Tarte au poires roties avec pate d'amande servie avec une creme anglaise
a la Lavande
Roasted Peart tart with almonds and a creme Anglaise sauce a la Lavender (Lavender
from our garden)
Fanseca 20 years Port, French Sauternes or a late harvest Viognier from Mt. Baker, Wash.
216th. Ave. N.E., Woodinville, WA. 98077
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