French Regional Cuisine Cooking Classes

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Auberge Edge of Seattle; Specialty French Cooking School

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Cours de Cuisine  (425) 844-4102
France, is a country of many wonders and many diversities in each and every region.
So much to save...no time to loose.
 
Buy ONE...get second for 50% off!

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Indulge yourself or someone extra-special with the gift of an unforgettable experience. 

Our hands-on classes are perfect  for every aspiring chef.  

Our Chefs offer guidance and inspiration to fine-tune your techniques, but you will actually prepare the dishes yourself. 

It's the ultimate way to learn and truly absorb every step of each recipe.            

Gift Certificate; can be made for any products or services we offer.  (425) 844-4102

We use the best of fresh ingredients, sans preservatives, additives, or chemicals and you won't see anything frozen, or canned used in our cooking classes. 
Nor will you find any "GMO" products used here like Canola Oil, Corn products or Soy products.

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Seattle is exploding with one type or another of cooking class and with as many culinary chef instructors.
Each one of the chefs teaching at L'Auberge Edge of Seattle Specialty Cooking School has his own distinctive style and yet they all have one thing in common.
They love what they do and love teaching you what they love.
Learn, partake and enjoy in one or more of the hands on cooking classes we offer.

Featured Deal customers...please look at your voucher to see what type of cooking class you bought...then go to that page on this website.  
Us the BOOK NOW BUTTON to schedule your cooking class. 
Send us an email if you have a problem.   
We conduct some type of a cooking class every night of the week.  
Fill out the form below or send me an email to nancjane@comcast.net

First name:
Last name:
Email address:
Request information on cooking classes
Phone:
  

Classes by Series
1.  Sunday Mornings Brunch/Breakfast Class
10:00-13:00= 3 hrs. hands on instruction with one of our Executive Chefs.  Five Part Series $300.00  Pick and choose from any of the 10 classes.
Five classes for $300.00 or take one class each for $120.00 per person
 
2.  Tuesday Evenings Hors D'Oeuvres Class
Four of our "hors d'oeuvres" classes instructed by one of our Executive Chefs.  $400.00 for all 4 or $120.00 per ea. class

2012 French Regional Cooking Classes  $160.00

 
All of our classes are held within L'Auberge at The Edge of Seattle Inn.
We were the CitySearch editorial winner for Best Romantic Hotel for 2006 in Seattle. We were also voted Best B&B Inn 2006 & 2007 and
Best Weekend Getaway Hotel for 2006 in the Seattle metro area.
You may be wondering what happened since 2007? CitySearch has not had a Bed and Breakfast Inns competition since 2007 for the "best of Seattle".
Our class sessions are open to the public and can also be booked by groups looking for morale/team building opportunities

Cooking Classes
Dining Room
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My family heritage is French and I was raised to honor old country values, as such I inherited the "old country"
belief that food and wine are inseparable companions.
It's a shame, but somehow food and wine became separated in this country.
 
Fortunately knowledgeable writers, restauranteurs and wine lovers have been doing everything possible to
increase the awareness of the natural placement of a bottle of wine on the table accompanying a meal.
Yes, to truly appreciate a good meal or a good bottle of wine you do need the other, after all wine is a food,
meant to be enjoyed as an integral part of both everyday and special occasion meals.
 
I think the most effective way to spread this message is by creating an exciting food and wine experience here at L'Auberge Edge of Seattle.

Below we have done just that!
n to cook
from a Master Chef, take this opportunity to sleep in a one of a kind Inn that

Cooking is a matter of "flavor and taste".

This separates many a kitchen from the mediocrity to one of refinement.

Under the direction of our Executive Chefs let us transform raw perishable food to edible delicious gourmet courses in our Regional Cooking Classes.

You will find that our in-house Chefs are opinionated, dynamic and very concerned about teaching YOU new cooking-skills.

Our French Country Inn accommodates ten. This is a once in a lifetime adventure.  Check out our two night getaway package. We are located on the edge of Seattle, secluded on five wooded acres. All accommodations are beautifully appointed and your Saturday cooking class for two is included in this package. No experience in cooking is required to enjoy the class and to partake in the meal. Sleep over and drive home safely the next day

Seating is limited for these events, minimum of 7 required.

Getaway Package: 2 nights, 2 dinner cooking classes,

Please call us for your recommended wine pairing!
 
Studio  $455.00
Chef Quarters  Apt.  $582.50
Honeymoon   $848.50
 
exclusive of taxes and fees.

Join the Edge of Seattle Cooking School mailing list 
Email:

 

     March. 9, 2013           3:00-9:00= 6 hrs.
 
$160.00 Hands On Cooking Class
Chef Philippe Naud is a French native...born and raised in Paris the City of Light.  
He was introduced to Culinary Art at an early age as his father was himself a Chef "Saucier" in LaRochelle, France.
Philippe moved to the United States in the mid-eighties and opened his own European Bistro Restaurant (Cafe Mars) in Seattle two years later.
His experience also includes cooking for private corporations, the elite of Seattle.  He LOVES Seattle and recently became a US citizen!

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Hands-on cooking class, from the Province Region.  $160.00

Chef Philippe hails from Paris, France.
Paris is the gastronomic heart of France; delicacies from
around the country flow into the city’s markets and restaurants.
In Paris, eating and talking about food are favorite pastimes.
Join Chef Philippe Naud in preparing this menu from Provence.
Provence Regional Cooking Class
January 19, 2013  $160.00 pp
 

Les Saveurs de Provence

PROVENCE is blessed by the sun..sumptuous and delicious flavors await you from the south of France.
Provence is know for a terroir that produces aromatic and savory native products.
The combination of these flavors and the fresh local ingredients...are not only delicious but economical too.
                                                        Menu: 
 
 
March 9, 2013
 
 
First
Course:  Mushroom Tatin
 
2nd Course:   Bouillabaise Soup                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                            
 
Entree:  Coquile St. Jacque au sel d'orange with caramalized endives and
 
Dessert:   Lemon Mousse
 
 

Our dress code is dressy casual. We do not recommend shorts, bermudas shorts, or jeans.  We also recommend you bring two bottles of wine per person for these six hour long classes.

When you take a hands-on cooking class under Chef Sally's direction, you will learn a menu that is truly authentic, and get historical information on the menu and the recipes to boot. 
 
Her classes will be filled with insight on the history and life in France,
all the time filled with delectable scrumptious cuisine. 

I hope you will take advantage of this rare opportunity to learn from an exceptional Chef de Cuisine.

 

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Flavors from the South of France

$160.00

Les Saveurs de Provence

PROVENCE  is blessed by the sun..sumptuous and delicious flavors await you from the south of France.  Provence is know for a terroir that produces aromatic and savory native products.  The combination of these flavors and the fresh local ingredients...are not only delicious but economical too.

 

 

Chef Sally McArthur

 

Les Saveurs du Sud

Flavors from Southern France

 

Tomato Tatin

A tarte renversée of caramelized tomatoes gastrique with crisp puff pastry

 

Supreme de Canard

Sliced breast of duck in the provençal style with oranges, olives and Cointreau

 

Salade Roquefort aux Noisettes

The most famous cheese of southern France is showcased in this salad of sweet lettuces and herbs

 

Gateau de la Victoire

The most famous of all the French dark chocolate gateaux 

 

 

$160.00 per person

Call to check and see if we have any special deals going on.  We encourage you to ask!
  3:00-9:00= 6 hrs.
French Regional Cooking Class
A hearty winter meal from Alsace
  with Chef Paul Redman

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Spring, Summer or Fall is the time to enjoy the harvest from our lovely Potager Garden.  Classes as the French Regional Classes with their four course menus are more geared (because of time) to the Chef and the Student Chefs going out to the Auberge Potager Garden to harvest vegetables used in the classes.  All classes are hands-on where you will make everything from scratch under the direction of Chef Paul Redman.  Chef Redman is a full time Chef instructor at Seattle Art Institute.  This is a cooking and dining experience at Edge of Seattle Specialty Cooking School in Woodinville....the evening's activities include food prep, demonstrations of cooking techniques, and formal dining along wtih friends who appreciate gastonomic excellence.

 
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Les Saveurs d'Alsace
Alsatian Menu:
Alsace is located on France's eastern border and on the west bank of the upper Rhine adjacent to Germany and Switzerland.

Ramequin - warm cheese puff hors d'eouvre

Truite au Bleu - poached trout served with Riesling sauce

Baeckeoffe - meat and potato casserole

Tarte aux Pommes a la Alsacienne - apple custard tart

$160.00

March 17, 2012   3:00-9:00= 6 hrs.  Saturday
Class comes with Chef Chapeau or Auberge Apron to
take home with you and a Vin Mouseaux Reception

 

Chef Ryan Witcher
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Chef Ryan presents
 
Chocolate, Chocolate, & Chocolate in every course!
Valentine Day Celebration Menu
 
Thursday Feb. 9th, 5:00-9:00 4 hrs. $150.00pp...
seating is limited
1st course

Lemongrass Scented Bay Scallops with Chocolate-Praline Sauce


Entree

Roasted Lamb Loin with Chocolate Polenta, Pistachio Buerre Blanc and Chocolate-Sage Demi


Dessert

Chocolate Souffle with Raspberries

This is a SPECIAL class from Chef Ryan and is not part of our Classical Cuisine Series...

3 course...all chocolate dinner menu    $150.00

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Seafood Menu La Mer et les Poissons

1. Tuna, Fresh Mozzarella, and Basil Pizza...grilled.


2. Saumon Grillé et Cèleri Rémoulade/

Alaskan Salmon, Arugula Salad, Celery Root Rémoulade

 

3. Baby Carrot Confit with Orange Juice and Cumin

 

4. Chocolate Pot de Crème & Pate Choux au mousse de fraises/ Chocolate pudding cups and Strawberry Mousse filled "cream" puffs

Saturday
3:00-9:00= 6 hours
Hands-On Cooking Class
Chef Jefe Birkner
July 30, 2011
 
$160.00

The sea and the fish cooking class with Chef Birkner
July 30, 2011 3:00-9:00

All of our French Regional Cooking Classes come with
vin Mousseaux Reception, menu and recipes,
your own Auberge apron to take home, and pictures
of your class posted on Facebook.
   

Hands-On Cooking Class with CHEF JOSHUA DELGADO
3:00-9:00= 6 HRS. with exclusive one on one INSTRUCTION
All classes come with a Vin Mousseaux reception, question and answer introduction, file folder including Chef Bio, menu, recipes, kitchen etiquette, Auberge Edge of Seattle apron to take home with you  and class pictures that will be posted on my Facebook page for you to view and share with your friends. Our dress code is dressy casual.  We do not recommend shorts, bermudas shorts, or jeans.  Classes are limited to 10-12 people.
Summer Sea Breezes Menu
 
Salad:
Mizuna, Raspberries, Hazelnuts, Hazelnut Crusted Goat Cheese, Raspberry vin.
 
Hors D'oeuvres:
Sweet Dungeness Crab, Grilled Asparagus, Poached Egg, Lemon, Parmesan
 
Entree:
Sautéed Sole, Fingerlings, Leeks, English Pea Cream Sauce
 
Dessert:
Rhubarb Financiers, Strawberry & Rosemary Preserve 
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Chef Delgado is one of the local Chefs from the Woodinville Wine Country
He is the Sous Chef at Barking Frog Restaurant.
 
Chef Delgado has been working consistently in the Culinary Arts since he was 16 yrs. old.  He is a perfect example of someone working his way up the ranks.  At 26 yrs. old he is far ahead of others, of the same age, who have spent time in Culinary/Hospitality Schools.  All of his experience has been hands-on, learning first hand from the great chefs who have mentored him.  We are pleased to introduce him to our guests and to have him join our repertoire of chefs teaching hands-on cooking classes at Auberge de Seattle Specialty Cooking School!
   
   
   
   

Chef Robert Houot with student chef Lui
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Chef Instructor at So. Seattle Community College

Regional French Dinner Class with
Chef Robert Houot  $149.00  

Hands-On Cooking Class
Chef Robert Houot
Can anyone think of a more romantic and wonderful setting than grabbing a table at an outdoor romantic bistro in France?  We thought we'd recreate it for you here at L'Auberge Inn.  Close your eyes, imagine, and relax with all your senses as you enjoy our mouth-watering seasonal dinner cooking class menu, where the wine flows like the Rhone and the food brings sensations heretofore unknown to your taste buds.  This menu is more than a meal; it is a moment, a feeling, and a part of classic French life in France, to be enjoyed with friends.
Seasonal Dinner Cooking Classes 
 
 
Coming back this Fall, 2010
Menu Traditionally Alsatian
Choucroute a l'Alsasienne
 
Hors D'oeuvres:  King Salmon with sauce Nantua

Entree:  Sauerkraut a l'Alsacienne  "Choucroute"

Salade:   Butter lettuce with Vinaigrette Sauce

Dessert:  Pudding de Cabinet with Vanilla Custard sauce

This evening will be complete with fine china, crystal, linen, sterling silver settings making this a truly exquisite experience for all..   All classes come with file folder including Chef bio, menu, recipes, kitchen etiquette and class pictures posted on Facebook.
Our dress code is dressy casual.  We do not recommend shorts, bermudas shorts, or jeans.

The Edge of Seattle Cooking Classes * 16400 216 Avenue N.E. * Woodinville * WA *98072  U.S.A.

Date
Regional Cooking Class
Woodinville, WA.
Sept. 13th.
Basque Region of France
Seafood, Seafood and Pheasant

Basque Regional Cooking Class for $165.00; Sept. 9th.,

3:00-9:00= 6 hrs.
1st. course, served at 5:00
Coquilles St Jacque saisies au beurre d'orange, fait maison, servit avec un puree de petits pois froid au parmesan et zest de citron.
Coquilles St Jacque seared in a
orange butter sauce served with
puree of fresh peas with
parmesan and zest of lemon
Suggestion is to bring two
bottles of wine per person
Second Course:  Served at 7:45
Salade de Calamari grilles
Basquaise sur BBQ
Grilled Calamari on the BBQ,
served over a bed of a trio of
bell peppers tomatoes, onion
and garlic served with a spicy
tomato sauce
Dress code:  No jeans, no shorts, no burmudas
no sweats and no flip-flops
Entrée:
Faisan-roti, sauce Romesco, accompagnes
d'un riz au saffron et aubergines minatures

Pheasant in Romanesco sauce with saffron rice pilaf and miniature eggplants
served with a side dish of a duo of white and green asparagus in season with a
white butter sauce
Plan on having a leisurely fun time with us...and
dinner on the patio
Dessert:
Gateau Basque

Traditional cake baked with a filling of cherries and custard

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