Destinations: France-French Cuisine

Destinations: France-French Cuisine

Transport yourself to France in this hands-on cooking class, where you’ll master three classic dishes! Learn to make Quiche Lorraine, a rich and savory tart filled with creamy custard, bacon, and cheese. Then, perfect the art of French Onion Soup, complete with caramelized onions and a golden, cheesy crust. Finally, create Ratatouille, a vibrant Provençal vegetable dish bursting with flavor. Whether you're a beginner or a seasoned cook, this class will elevate your French culinary skills!

Menu:

• Quiche Lorraine

• French Onion Soup

• Ratatouille

Cocktails, beer and wine are available for purchase at the bar.

*Price is per person*

Your purchase includes:

• One seat in the class

• Recipes, which will be emailed at the end of class

• Live step-by-step cooking instruction

Classes are approximately 90 minutes – 2 hours

Price is per person, and unfortunately, Sawyer is limited in its ability to register multiple adults for a single class. So if you'd like to register another adult for this class, you must sign them up as your child. Simply choose "ADD CHILD” and enter your guests name and a birthday. This will allow you to register another participant. Price is per person, so it will add the additional cost for the seat. Or you can have your guest(s) create an account and register themselves separately.

We apologize for the inconvenience. However, be sure to indicate any allergies for yourself or your guest(s) when you signup. If you have any issues, please email us at [email protected] or call 703-433-1909 press 1

ALTERNATIVES: Non-alcoholic drink options available. Vegetarian, non-dairy and gluten-free substitutions available for every class.

Please make us aware of any accommodations we need to make on your behalf at registration check-out.

Parking in Ballston Quarter parking lot is recommended. Park on level 4 or 5, then proceed to Mall level 3.

Must be 21+ to drink alcoholic beverages.

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Cancellation Policy

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Host or Publisher Cookology