Auberge Edge of Seattle; Specialty French Cooking School

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Who are we
Bienvenue to our Auberge Edge of Seattle; French Specialty Cooking School. 16400 216 Ave. N.E., Woodinville, WA.  98077
(425) 844-4102 on the Eastside of Seattle, in the Woodinville Wine Country!
Please use our scheduler button to book your own cooking class.  You do not have to pay to schedule a class with us..

Check out a new blog post about our French Specialty cooking school:

Auberge French Macaron Cookies, Gluten FREE
$36.80 (including all taxes and fees) for a package of 24 Macaron
Check out our delicious Macaron Cookies...
Six flavors:  Lavender, Chocolate, Lemon, Strawberry, Raspberry & Vanilla; we are continually told my our clients that our Macaron are as good as any found in Paris!  What do you think? 
Our cooking classes are located within Auberge de Seattle Inn, in the Woodinville Wine Country, on the Eastside of Seattle.  Originally a five acre private estate that has now been developed into a commercial establishment. You won't find our classes to be held in the cold and industrial type of cooking class kitchen...we take our cues from the warm and homey French "manoirs" in the Loire Valley of France.  Our classes are unique culinary experiences for those interested in a non-threatening hands-on cooking environment under the guidance of one of innovative chefs.   Our focus is on French "CLASSICAL" cuisine, compared to French Haut Cuisine..  We welcome our guests to meander on our grounds and visit our "potager" vegetable garden.    When the weather and climate permits you will join us as we harvest from the garden for your cooking class.  We are considered a culinary destination and welcome visitors from around the world to our French Country Inn and Cooking School.
Auberge Edge of Seattle; French Cooking Classes are managed by the chef who is doing the class, and therefore; the classes are focused on things he or she is most passionate about:  experimentation and tradition, quality and flavor, perfection and pleasure.  The menus express chef's energy, curiosity, depth of knowledge and sense of wonder at the culinary possibilities one has yet to discover.  All of our Chef's are French Classically Culinary Trained.

Auberge de Seattle; French Country Inn
On the Eastside of Seattle, in the Woodinville Wine Country


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Our "Loyalty Program" is designed to have you come back.  Whether you have stayed with us at our French Country Inn; or taken one of cooking are our client!  Just ask, and we'll give you a 25% discount on your next, and the next etc. cooking class.  We want you to keep coming back.  We do so appreciate your patronage!  Nous Vous remercions pour votre soutien.

$300.00  for two
French Classical Cuisine
Join us for our HANDS-ON  dinner class
5:30-9:00  3 1/2 hours class (approximate)
And sit down to a formal dinner
This purchase can be provided with a GIFT CERTIFICATE and can be sent out.

Class Kitchen
Our specialty is traditional classical French cuisine, high lighting the cuisine from the regional provinces.  We are located on the Eastside of Seattle, in Woodinville, in the Woodinville Wine Country.  We are here to provide unique and fun adventures in taste, through our:
1. Cooking Class, are all hands-on classes and the menus originate from the various regional provinces of France or areas of the world where the French greatly influenced the cuisine while they were a protectorate/colony of France.  Cooking Classes are payable in full at time of registration and non-refundable.  If you can't make the class, you are welcome to give your seat to a friend.  Our Regional Cooking classes are always 6 hours; and other cooking classes vary from 3 to 3 1/2 hrs.
For just a few hours, you have a unique opportunity to enter a world where you can interact, consult and have your questions answered by a world renowned chef.  Our cooking classes are located within Auberge de Seattle Inn, in the Woodinville Wine Country.  This is an exclusive and limited one on one opportunity in an intimate setting to visit and participate in a hands-on Cooking Class guided by one of our country's most innovative Chefs. Class size is limited to 10-12 guest students.
We use  fresh ingredients, sans preservatives, additives, or chemicals and you won't see anything frozen, or canned used in our cooking classes, nor do we use any GMO products.
We pratice the art of the table; Your table setting comes replete with crystal, sterling silver, fine china, flowers and candles making this a truly exquisite experience for all.
All of the a French Regional Cooking classes come with a question and answer period, introduction, menu, recipes and French culture information.
Our dress code is business dressy casual.  We do not recommend shorts, bermudas shorts, sweats or jeans.  Please call us for your wine questions. We do not have a liquor license, but we welcome you bringing wine to drink and share. Aprons will be provided.(425) 844-4102
2. Reservation required for four or more, $40.00 pp Tea Party Service, offered everyThursday for 4 or more. You can make your request for an English Tea Party or European Tea Party.
3. Wine Tasting seminars tastings are conducted every month with a wine educator and each month we explore another grape varietal. Payment is by credit card. Price varies from $45.00 to $60.00 per person and includes hand crafted French hors d'oeuvres from Auberge de Seattle.
4. Brotherhood of the Chevalier du Cep; We are the home base and the Washington State Chapter for this wine organization. Check out our Wine page and About Us page to find out more about the KOV.
5. Seattle Edible Destination Packages and Getaway Packages, located on both websites with a link to the other website.
6. "Entre Nous" catering services; We provide Full Service and drop-off catering. Our food is excellent, professionally prepared and tailored to the client's requests.
7. Team Building/Private Cooking Classes or Wine Tastings is offered on a space available basis. They can be 3-4 hours.or 5-6 hours. We can accommodate up to 50 people for a seated dinner and weather permitting more; minimum of 8 required. We will provide menus to choose from or work to create a menu with your suggestions. Please inquire. (425) 844-4102


French Breakfast Brunch Classes are held on Sundays (menus can be found on our Series page) 10:00-1:00= 3 hrs.  $120.00...send us an email telling us which Sunday you would like to sign up for. Minimum of 6 required.
Exploring French Classical Cuisine are held on Mon., Wed., & Fri. (menus can be found on our Series page) 5:30-9:30= 4 hrs.  $150.00...send us an email telling us which day you would like to sign up for.  Minimum of 8 required.

Auberge Sign at Entrance

Chef Hat/Chapeau
$19.00+tax+shipping, Buy on shopping page


Bonne Journee; Merci Beaucoup de votre visite, a bientot!


Basque Regional Cooking Class;
June 14, 2014


Chef Philippe hails from Paris, France...born and raised in the City of Light! 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 the Basque Region of France. 
He was introduced to Culinary Art at an early age as his father was 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, and the elite of Seattle. 

Gateau Basque

Our dress code is dressy casual.  We do not recommend shorts, bermudas shorts, sweats, jeans, slippers or flip flop shoes.  We also recommend you bring two bottles of wine per person for this six hour long class.

For dessert a Vin-Mousseaux de qualite or Champagne would go well.

Regional cooking class from the Basque Region of France; 6 hrs. long and 4 courses.

First 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. 

House Coquilles St Jacque seared in a orange butter sauce served with puree of fresh peas with parmesan and zest of citron. 

2nd Course, served at 7:45 in the formal dinning room:

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 tomatoe sauce.


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.


            Gateau Basque

Traditional cake baked with a filling of cherries and custard.


May 10th. Regional Cooking Class
from Ile de France, by Chef Christine Oliverie
Menu du Jour
First Course/Hors D'oeuvres,  Homard a l’americaine (Lobster American sauce) Despite of its name, this recipe was invented by a French Chef, Pierre Fraysse. In 1860, he came back from the States and opened his own restaurant.  His restaurant was very successful. One night, a few customers arrived late and Pierre was embarrassed because he didn’t have much left in the fridges to make dinner. He had a few lobsters that were for the next day menu but he decided to use them to make a quick dish for his guests. He cooked them with wine, tomatoes and arrived in the dining room carrying the lobsters with a triumphant face: Ladies and gentleman, here is my new creation. I called it “le homard à l'américaine”.

2nd. Course, Potage Crecy (carrot soup) is named after a city called Crécy-la-Chapelle in the suburn of Paris. Very close to Paris, to this day carrots with a great reputation are grown there. These carrots are called “carotte de Meaux”. They are sweet and create a delicious soup.

Main Course/Entrée, Canard a l'orange (orange duck) is a classical of the gastronomic French cuisine. Its success resides in balancing sweet and salty ingredients.

Pommes Anna (Anna potatoes) is a classic French dish of sliced, layered potatoes cooked  in a very large amount of melted butter. The dish is generally credited with having been created during the time of Napoleon III by the chef Adolphe Dugléré,when Dugléré was head chef at the Cafe Anglais, the leading Paris restaurant of the 19th century, where he reputedly named the dish for one of his grandes cocottes of the period.
(one of his sweet hearts)

Tourte aux blettes is a sweet tarte made with pate brises, filled with Swiss Chard, Swiss Cheese, Currants and Pine Nuts. baked and served along with the Duck a l'Orange.

Dessert, Oeufs a la neige
(floating island) is a Parisian dessert consisting of meringue floating on a vanilla  custard and napped with caramel. It is a light and delicious. The meringues are prepared from whipped egg whites, sugar and vanilla extract then quickly poached. The crème anglaise is prepared with the egg yolks, vanilla, and hot milk, briefly cooked.

Ile de France Regional Cooking Class for May 10, 2014
3:00-9:00= 6 hrs.

Our dress code is dressy casual.  We do not recommend shorts, bermudas shorts, sweats or jeans.  We also recommend you bring two bottles of wine per person for these six hour long classes.  We suggest you bring two bottles of wine to drink and share with everyone else in attendance.

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