Joining us for a delicious adventure in the realms of French Cuisine.
Next Recipe:
Cauliflower Gratin | Gratin de Chou-Fleur
Chef Valentin was born in Paris but raised in the wine capital, Bordeaux, France. He started cooking at a very early age learning homestyle cooking from his grandmother. After finishing his studies and working under some of the most well-known Chefs in France such Alain Ducasse, Philippe Etchebest, and Anne-Sophie Pic, Valentin traveled all around the world learning new recipes. Finally, he decided to settle in San Diego to begin a new adventure working for the restaurant, Bistro du Marché by Tapenade located in La Jolla, San Diego.
Join us to make some amazing dishes and cook like a Chef.
Please note that all ingredients must be purchased before the start of the cooking class and directions will be sent upon completion of application and payment. This is a VIRTUAL event and will be done on Zoom.
Please contact Bureau@afsandiego.org for details or questions.
Ingredients List
Cauliflower and Leek “Gratin”
6/8 serves
Ingredients:
*PLEASE note that all ingredients and materials have to be ready before the Cooking time started.
20g Butter, plus 2 Tbsp *separate
20g Flour
0.5L Milk, plus half cup *separate
Nutmeg
1 Head cauliflower
1 Leek
1 White onion
Few gloves of garlic
170g Rigatoni pasta *or your favorite shape
Half bunch of thyme
Half bunch of parsley
170g Smoked ham steaks (thick slice)
125g Shredded parmesan cheese
Salt/pepper
Materials:
1 Knife / 1 Cutting / 1 Small and 1 Medium pot / 1 Strainer / 1 Big mixing bowl / 1 Baking dish *size for a Gratin of 6/8 peoples / 1 Spatula / 1 Whisk / Some food container
$25 Participation fee.
