Cooking Class: Gourmet French Favorites

Discover a selection of unique dishes from traditional French cuisine, courtesy of Chef Olivier.


Classic ingredients, time-honored techniques and authentic French recipes are the offering in this hands-on cooking class with Chef Olivier. With an emphasis on flavor and presentation, your professional guide will share the finer points of this time-honored cuisine.


Start with a warm goat cheese tartine served with seasonal greens and haricot vert. Then, create a beef wellington entrée, complete with puff pastry, duxelles and a savory truffled bordelaise sauce, and roast up a root vegetable side dish before preparing calfoutis aux cerise, a cherry-based dessert that will add a touch of sophistication any occasion.


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Warm Goat Cheese Tartine 

With seasonal greens, haricot vert, pignons and sherry wine vinaigrette


Beef Wellington 

With puff pastry, duxelles and a truffled bordelaise sauce


Gratin Dauphinois


Roasted Root Vegetables 

With carrots, parsnips, red onion and seasonal vegetables


Clafoutis aux Cerises 

With cherries and vanilla custard


Most dietary restrictions can be accommodated if noted prior to the event. Please mention this in the message field when you submit your booking request as adjustments to recipes cannot be made during class.

  • Minimum Guests 2
  • Maximum Guests 6
  • Event Duration 3 hours
  • Activity Level
    Activity Level
  • LabelsCouples, Gourmet, Date Night, French

Outside Reviews for Chef Olivier

Default avatar

Patrick S.

19 Sep 2019

I had an excellent time with Chef Olivier. He was very knowledgable in French cuisine and made four delicious recipes. I really enjoyed the course and I can't wait to try using the tips I learned with him!

$ 95 Per person

all-inclusive: 3-hour class, meal and taxes.


This class does not have any dates.

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Meet your chef

Chef Olivier
Chef Olivier Verified chef

New chef


French-educated Chef Olivier is an award-winning chef with more than 20 years of experience creating seasonal menus, specials and holiday fare while managing high-volume fine dining hotel restaurants, private dining rooms and banquet facilities. His accolades include Best of Boston 2002, 2003 Zagat Survey and JD Power’s number-one rating for banquet food.

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