The French Steakhouse

What to expect
  • Cook a steak dinner in the French tradition with guidance from an expert chef at the Institute of Culinary Education
  • Learn how French steak preparation differs from the American style
  • Sink your teeth into a variety of mouthwatering French dishes
  • Step up your steak game and try something new
Good wines and simple but elegant fare are hallmarks of the French brasserie tradition, and steak is a favorite order. You'll learn preparations and terminology for the most popular French cuts, and how they differ from their American counterparts. You'll also make the sauces, sides, and starters that complete the French steak experience. The menu includes: Onglet Bearnaise (hanger steak with tarragon sauce); Steak au Poivre (steak with peppercorn sauce); Cote d'Agneau Grillee a la Provencal (grilled lamb chops with Provencal rub); Huitres Mignonette (oysters with shallot-vinegar sauce); Frisee aux Lardons (curly endive salad with Roquefort and bacon); Pommes Anna (sliced potato cake); Haricots Verts (French green beans); and Profiteroles (cream puffs with ice cream and chocolate sauce).

Say au revoir to microwaved beef trays. Stake your claim to some prime French steak.

Note: Minimum age requirement of 18 to attend classes.
Key Highlights
Price $130.00 per guest
Duration / Session 4.5 hours
# Sessions 1
Rating 145 positive reviews
Two weeks withdrawal notice is required for a refund. However, a $20 transaction fee will be deducted from the refund for each and every class seat registration that is canceled by the registrant/student. When a class is dropped 3-13 days prior to the start date, only school class credit will be issued, and the transaction fee will be deducted (see above). Rescheduling a class still entails a cancellation and, therefore, a transaction fee will still be charged to customers. There are no refunds or school credit issued when fewer than 48 hours notice from the class start date is given.

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