Butternut Squash Soup

This pureed soup of winter squash, leek and carrot which have been cooked in a seasoned chicken stock with spices. Delicious, sophisticate and very easy to make perfect for a starter at your New Year dinner.

Pan Seared Red Snapper with Asparagus and Oyster Mushroom

This recipe is great for a gourmet taste on a tight schedule. Red snapper is lightly breaded and pan seared, serve with asparagus and oyster mushrooms

You can’t make better food for yourself and your family than with the health benefits that come from eating salmon and lentils. The contrast between the crunchiness of the pecan and the softness of the lentils ragout makes this a memorable dish.

This class also includes a recipe for Pumpkin Cheesecake.

For this class, you will have a variety of poultry to choose from. The technique that I will teach you will be the same, regardless of the poultry that you use. What you will learn from this class, will help to improve your Thanksgiving dinner.

This class also include a recipe for pumpkin crème brulée for dessert!

If you are looking for a light and elegant starter, this spinach salad is for you! It’s easy and quick to put together at the last minute and has very few ingredients.

This class also includes the best cooking technique there is for pork tenderloin.

A creamy comforting Greek casserole, made with lamb for this class but you can substitute other ground meats such as turkey, veal, or other. Layered with roasted eggplant, tomato and a béchamel sauce, its comfort food for anyone!

Lettuce do nicely on the grill, but don’t leave it on too long. Chef Patrice will unleash the secret of grilling lettuce from your own kitchen.

Is there ever a bad season for soups? This soup is especially smooth and rich in flavor. Add to it cranberries for added texture and acidity and you have a beautifully balanced dish.

This class also features a recipe for Rabbit Hunter-Style.

Perfectly seared scallop, creamy eggplant risotto… A perfect starter course for any occasion, or a main dish! Roasted eggplant risotto with basil oil is clearly a winner. I am putting my money where my mouth is and sharing this lovely risotto recipe with you all.

You can grill them, roast them, throw them in pasta, you can even wrap them in bacon, and the list just goes on and on, so many application for fresh asparagus. For this class you will be making them into a beautiful soup. Garnish with honey caramelized pecans, perfect balance of texture and flavors.

Homemade Pasta with Prosciutto Ham and Wild Mushrooms

This recipe is very easy to make and takes about 30 minutes to execute. Chef Patrice will teach you an easy way to make fresh pasta dough. The sauce is made with fresh grilled tomatoes, wild mushrooms and olive oil and finish with fresh basil and parmesan cheese.

Winter is the best time of the year for this delicious soup. It’s served with warm croutons and black truffle oil. This dish will definitely make you feel warm and cozy!

This class also features a recipe for Baked Fish “En Papillote” Potatoes with Butter and Parsley.

Do you want to create a perfect lunch? This class we will be preparing a duck salad that is a complete dish and well balanced. The presentation will be beautiful and very colorful and will feature fresh raspberries and Belgium endives. The Rosé de Provence is not part of this list but is strongly recommended!

Warm Apple Tart with Vanilla Ice Cream

In this cooking class you will also learn how to work with puff pastry dough. You will be making a warm apple tart with vanilla ice cream and caramel sauce.