French Bistro Cooking

Heart Of Hall


It’s time to start talking about the fundamentals of French cooking with Chef Brett Schmidtke.  

There really is nowhere for a restaurant to hide when serving Porterhouse Beef Steak with Bearnaise Sauce, Pommes Frites and Frisee Salad.  It is a staple at any French restaurant.

The technique required in the preparation of ingredients and the precise execution when cooking is what lifts this dish from a home cooked meal to restaurant quality.

In this quick Thursday night cooking class, Brett will teach you the technique of preparing the steak to be grilled, cutting potato batons, a classic Bearnaise sauce and how to make a quick simple dressing for your salad.

Every participant will have an opportunity to master the technique of emulsification.

At the end of the class sit and relax over a glass of red wine and enjoy your classic French Bistro dinner.

This class includes:

  • 90 minute hands on cooking class,

  • 2 course meal including main and a light dessert with a glass or red wine,

  • Access to our private cooking school Facebook Group.


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