Cassoulet, cooking demonstration

from French in Ann Arbor

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Description

We will start with a light appetizer of Roasted Almonds with Herbs and Lemon. We will concentrate on the Cassoulet, this humble dish that became one of the most famous French dishes, and we will finish with a delicate dessert of Poached Pears and Raspberry Coulis.... now you understand the picture!

The class includes recipes, samples, plenty of discussion and lots of fun.
Taught in English

Organizer
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Brigitte was born and raised near Paris, France and comes from a family of caterers, pastry chefs and chocolate crafters. She loves sharing the joys of a beautiful French dinner experience. She is the owner of France Cuisine, a personal chef service in Ann Arbor

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Teaching French is a passion and a hobby. But, my world would not be complete without my family, my friends, my garden, literature, music, knitting, movies and exercise!!!


Nicky_copy

Born in Romania, lived in Connecticut 25 years, moved to Ann Arbor in 2012. I love France and French language and I want to improve my conversation in French.


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Nicky's guest


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Judy's guest


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Music, literature, and art have always been at the center of my inner life.A retired speech pathologist, I teach poetry appreciation to elders, paint, and indulge my fondness for the French language.


Comments

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5 months ago

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Carm4
11 months ago

In France, cassoulets of varying prices and quality are also sold in barrels and containers in supermarkets, grocery stores and small shops. The most expensive ones consist of beans, tray sausages, sausages, and biscuits. The more expensive versions can be cooked with goose fat and include Toulouse sausages, lamb, horse, or duck confit. They are made of white pants (haricots blancs or lingots), duck or goose confit, sausages, and extra meat. In the Toulouse cassoulet, the meat is pork and mutton, the last of which is frozen cold glass. In the process of preparing the bowl it is customary to trim the pot in the previous stack to give the following base. He wrote research paper for them. This has led to stories, such as the one given by Elizabeth David, citing Anatole of France, of the original cassoulet extended for decades or decades. In a U.S. restaurant, the word cassoulet is often used in any casserole-based fish, with a difference such as salmon cassoulet

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about 2 years ago

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vinely
over 2 years ago

Demonstration of the cooking has been done for the happiness of the people. The fantastic terms have been ensured with ninja essays tools for the ladies. The cooking is difficult task for the newcomers of the kitchen.

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Mijo Pappas
over 6 years ago

What a marvelous class, Brigitte! I always wanted to learn this recipe, not just make it from a book. Your pieces of advice, your thorough preparation and your way of making us all feel at ease made this Sunday afternoon very special. Thanks a million!

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Cat Novak
over 6 years ago

Oui, oui, oui, j'irai c'est sûr.
Yes, Yes, Yes, I will come for sure.

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Mijo Pappas
over 6 years ago

Chouette alors!

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Cat Novak
over 6 years ago

Oh, ben… c'est fermé… Hé, je veux venir. Bon je vais contacter Brigitte.

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