Auberge Edge of Seattle; French Specialty Cooking School

Cooking Fundamentals and Technique Series

Immersion Class
Culinary Techniques
Classical & Brunch
Appetizer Class
Shop & Macaron Cookies
Getaway Packages
Tea Service, Wine & Garden Tours
Team Building/Corporate Events
Weddings & Events
Who are we

Learn to cook like a pro!  Thursdays   $130.00

Use the book now button to reserve your cooking class.   If you have a voucher, or payment receipt please bring it with you when attending the class.  After cooking we all sit down together to enjoy the fruits of your labor.  For liability purposes, any leftover food items that are not served to guests remain the property of Auberge Edge of Seattle Cooking School, and are donated to Seattle's food banks when appropriate.

So Much to Save, No Time To Loose!
Buy one, get one 50% off

Buy One, Half Price on Second.  $180.00

Topics of study below are of fundamental techniques of French Classic Cuisine.  We are teaching step-by-step culinary preparation techniques along with nutrition and palette-building lessons. These basic cooking theories and technique courses will introduce the student to the application and development of French cooking fundaments and techniques.  A good grasp of the Culinary Basics will give you the confidence to apply these skills to any recipe or to create your own recipes.

Whether you're more of a take-out expert or you're looking to perfect your Hollandaise sauce, Auberge cooking school caters to chefs of all levels and abilities.  You'll find our hands on workshop classes a great way to cultivate your culinary skills in an easy-to-follow progressive format.  Once you've taken our classes you will have all the tools you need to become a top-notch home chef.

Culinary Basics:  Workshops are held Thursday from 5:30 p.m. to 9 p.m. and include tasting of the food students prepare. Class topics include white and brown stocks, roux, braises and stews, emulsion sauces, potatoe and egg cookery, working with pie and tart doughs, charcuterie and sausage making, and pâtés and terrines.
Individual Nine Workshops to be repeated till the end of the year.
5:30-9:00= 3 1/2 hours
Thursdays evenings; Minimum of 10 per class
please send an email at with questions.  For your convenience...please use the Book NOW button to schedule your cooking class.

Our scheduler will send you a 24 hour before hand reminder that the class is a go.

One class of your choice     $130.00 per class

Pick any two cooking classes for $170.00

Pick any four classes of your choice    $280.00

Our discounts cannot combined with any other offers.


1.      Knife Skills.  In this class students will become familiar professional knife grips for all the basic knife cuts and cutting techniques used in a professional kitchen.  They will develop familiarity with handling and caring for a knife, including the proper way to hold various knives.  They will also learn to efficiently trim and cut basic vegetables.  Students will prepare a classic ratatouille using the skills learned in class.   Jan. 15th. 

2.      White and Brown Stocks.  There is perhaps no more important ingredient in French cuisine than the use of freshly made stocks.  In this class students will be familiarized with all of the classical stocks and their various applications, including white and brown stocks, fumets and court bouillons.  Mastering these classic stocks will give you the foundation for creating sauces with wonderful complexity and help you add flavor to your cooking.  Students will prepare a classic French onion soup.   January 22nd.     Roux.  One of the most basic thickening agents used in French cuisine is a roux which is an often misunderstood element of classical cuisine.  In this course this fundamental ingredient will be demystified and explained in detail.  Students will learn how to create flavorful, creamy sauces and soups using this ingredient, including the preparation of New England Clam Chowder. January 22nd.

4.      Braises and Stews.  Anyone can take an expensive piece of meat or fish and simply grill or saute it to make it taste good.  But what great chefs understand is that through classical cooking methods such as braising and stewing, overlooked cuts of meat can be transformed into dishes of exquisite tenderness and richness through careful, slow cooking.  Students will apply the knowledge they learn in this course to the preparation of a classic boeuf bourgignone.  January 29th.

5.     Emulsion Sauces.  This course will focus on preparing emulsion sauces, warm and cold, such as mayonnaise, hollandaise, vinaigrettes and beurre blanc, including derivatives for each.  After this course students will have the knowledge and confidence to prepare hundreds of different sauces for a wide variety of applications.  During class students will prepare a classic hollandaise sauce to be served with an entrée of poached salmon.    February 5th.

6.   Omelets and Egg Cookery.  The mark of every trained professional chef is the preparation of an omelet.  This course will simplify this important and basic preparation, giving students the knowledge necessary to prepare sublime egg dishes in a matter of minutes.  In addition to omelet cookery, all of the other basic French methods of egg cookery will be covered, including poaching, hard and soft boiling, and scrambled eggs.  With:  Potato Cookery. This class will focus on that most humble, but all important of ingredients, the potato. Students will learn which classical preparations are appropriate for various types of potatoes, thus ensuring that whether it be the creamiest, smoothest mashed potatoes or the crispiest fried potatoes, they come out perfect every time. This course will include the preparation of a classic potato gratin.   February 12th.

7.      Working with Pie and Tart Doughs.  Students will learn all the fundamental knowledge required in order to create basic doughs that can be used for various applications such as pies, tarts and quiches.  Information presented will include how to prepare, store, handle and roll out basic doughs, and students will apply this knowledge to the preparation of a classic quiche

      during class.   February 26th.

8.     Charcuterie/Sausage-Making.  Come and learn the lost art of making your own fresh sausages using only natural ingredients like meat and fat and spices.  Discover the technical knowledge necessary to not only recreate any traditional sausage from around the world, but how to create your own original styles of sausage by following a few basic principles.  In this class students will apply the knowledge they have learned to preparing a variety of fresh sausages as well as accompaniments to enjoy them with.  February 19th.

9.     Pates and Terrines.  One of the hallmarks of French cuisine is the delicious and savory repetroire of pates, terrines, and other forcemeats.  In this class students will learn the science and technical knowledge required to prepare a variety of forcemeats such as pates, terrines, and rillettes.  This background will enable the student to produce any of these items at home, as well as to apply this knowledge to such American standards as meatloaf or meatballs.  March 5th.

425 844-4102 or email me at

Regional Cooking Class from Normandy France on February 14, 2015 St. Valentine's Day!
four course dinner menu from Normandy; where the most popular crop is orchards and orchards of Apples, (anything made with Apples, such as Cider and Calavodos Liquor) beautiful grass fed cows who produce world famous Butter, Cream, Cheeses and mild sweet tasting fish from the ocean.  The combination of these flavors and use of the freshest local ingredients make this class one not to be missed!  
Our recipe for helping you celebrate this romantic holiday is to mix one part technique with two parts food and presentation.  Garnish with hospitality, then serve and Voila, the French Joie de Vivre for this special St. Valentine Celebration
French Chef, Philippe Naud

FOUR course dinner cooking class

3:00-9:00= 6 hours


Regional Cooking Class for February 14, 2014   
Four Course hands-on French Dinner from Normandy

Meet Virginie Blackmoor; French native from the Lyon area of France, listen as she will share her beautiful language and culture with us:
The beginning:
Believe it or not, French food hasn’t always rimed with taste & sophistication. Far from it! Let’s go back about 3 centuries ago to explore the origin of French food as we know it today. 
Capital of Gastronomy:
Did you know that the capital of gastronomy is French? And no… it is not Paris! What city could it be and what makes it so special?
Order in a French restaurant: Finally we will learn how to order in a French restaurant and discover all the rules of French restaurant etiquette so that you have the best experience possible during your next trip to France!

1st. Course:  Mussels in Cider;  Moules au Cidre
Rose D'Anjou or a Rose de Provence 2012 or Nouveau Beaujolais

2rd. Course;  Sea Scallops with Cream of Endives; Coquilles st Jacque a la crème d'endives et piment d'espolette
Rhone Style Wine:  Gigondas, Moulin de la Gardellez 2009

3th. Course:  Pork Chops with Camembert with Normandy Potatoes (w/Leeks, Bacon, Gruyere and Cream) Cotes de porc au camenbert et Pommes de terre a la normande
Chateau St. Michelle:  Ethos 2011 or an Archery Summit, Pinto Noir 2010 Oregon/Wash.

Dessert:  Normandy Apple Tart with Calvados and Almonds; Tarte aux pommes au calvados et amandes

Fanseca 20 years Port, French Sauternes or a late harvest Viognier from Mt. Baker, Wash. or Champagne

This evening will be complete with fine china,
crystal, linen, sterling silver settings making this a
truly exquisite experience for all. Our dress code
is dressy casual.  We do not recommend shorts,
bermudas, sweats or jeans or flip-flops.

16400 216th. Ave. N.E., Woodinville, WA.  98077
2013 - 2012 Auberge All rights reserved