Classic Fall French Dinner

Learn to cook like a local with regional dishes from the four corners of France. Shawnie demonstrates how to make four recipes that speak to each region’s culinary culture, beginning with a salad from France’s gastronomic capital of Lyon. Class begins with a Salad Lyonnais of mixed greens topped with crispy bacon and soft rich egg. The main entrée whisks you away to southern France, where daily life and food are inseparable. Catalan Chicken Picada straddles the French and Spanish borders using heaps of herbs, nuts, garlic, and chocolate. The seared chicken is topped with a tomato-based sauce, echoing a Spanish mole, but without the heat of chiles.  A side dish of Provençal Barigoule Vegetables braised in a warm sherry broth perfectly pairs with the herbaceous chicken.  Class ends in the north with a light, fluffy Chocolate Hazelnut Sea Salt Mousse.