Auberge Edge of Seattle; French Specialty Cooking School

French Regional Cuisine Cooking Classes

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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, 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.

We use the best of seasonal 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,  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

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.  The movement flow is open, you may walk around and see at anytime 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.

Regional Cooking Class for November 8th, 2014   Five Course French Moroccan Dinner
with suggested wine pairing
Chef Mido Benjdya

5 course dinner cooking class

3:00-9:00= 6 hours
Five Courses
This evening will be complete with fine china, crystal,
linen, sterling silver settings making this a truly
exquisite experience for all. Our dress code is dressy
casual.  We do not recommend shorts,
bermudas, sweats or jeans
1st. Course:  Berber Duo Spread
Roasted aubergine (Eggplant), fresh parsley, cilantro, oven roasted tomatoes, extra virgin Moroccan olive oil, Rass Alhanoute (Moroccan All-Spice) served with Zaatar Flat Bread.
          Rose D'Anjou or a Rose de Provence 2012

2nd. Course:  Casablance Kefta
Ground American lamb, Harissa aioli, cumin roasted peppers, Zaatar Flat.
          Rose D'Anjou or a Rose de Provence 2012

3rd. Course;  Moroccan Canellini bean soup
Fresh white Canellini beans, Saffron, Vegetable Stock, Doukala Cumin, Arguane oil, mirepoix,
crème Fraiche, Merguez (Moroccan lamb sausage)
           Rhone Style Wine:  Gigondas, Moulin de la Gardellez 2009

4th. Course:  Fish Tajine
Fresh Alaskan King Salmon, chermoula (Moroccan authentic Fish marinade) Kalamata olives, trio of roasted bell pepper coulis, preserved lemons, sofrito.

with a side dish of Vegetable Couscous
            Chateau St. Michelle:  Ethos 2011 or an Archery Summit, Pinto Noir 2010 Oregon/Wash.

Dessert:  Oasis Date Tarte
with Algerian Madjoul dates, Spanish Marcona almonds, Moroccan rose water, Singapore Cinnamon, Mido's honey mint compote, homemade whipped pomegranate crème, seasonal Washington berries.  Served with fresh exotic mint tea.
             Fanseca 20 years Port, French Sauternes or a late harvest Viognier from Mt. Baker, Wash.

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