** Join us for a Hearty Lunch & Glass of Wine featuring **
This delicious dish is a classic chicken ‘sauté’ with a Basque twist.
That means the chicken pieces are browned and sauteed before simmering with Basque Piment d’Espelette, onions, red peppers, and mushrooms.
You'll learn how to cut a whole chicken into 8 pieces. A classic technique that you will use over and over again.
Gateau Basque is really more of a tart. Or is it?
Did you know that it is always a rich, shortbread-like pastry formed into two layers?
Though sometimes it's filled with cherry jam, Chef Randall shows us how to make it with his amazing pastry cream recipe.
Techniques: cutting a whole chicken into eight pieces; cooking a French sauté; making rich buttery pastry; making pastry cream.
About the Instructor: Chef Randall Price will share with us his passion for French cuisine, drawing on his 25 years of experience cooking France for heads of state and working as Chef-Instructor at the professional Paris cooking, Ecole de Cuisine La Varenne. His entertaining style, easy-to-follow demonstrations and focus on classic techniques will inspire you to reproduce dishes at home.