Gastronomical Tour of France, Class 4: Burgundy

March 10, 2009 at 6:30 pm-8:30 pm
Location: Gordon's Fine Wine & Culinary Center
Instructor: Chef Pierre Jenatton, Le Chef Mobile
Cost: $50 per person

*NOTE CHANGE IN DATE. THIS WAS ORIGINALLY SCHEDULED FOR FEBRUARY 24TH

 

Available as a 4-class package for the discounted rate of $175 per person or individual classes for $50 per person.

 

Join Chef Pierre Jenatton of Le Chef Mobile as he takes you on a gastronomical wine tour of France. In this 4-part series, you’ll learn how to make regional dishes from each of the following wine regions of France: Burgundy, Champagne, Alsace, and Bordeaux. Each course will focus on one region, with the preparation of two regional dishes and wine also from that region. For example learn how to make traditional favorites such as Coq au Vin,  Saumon Unilateral au Muscadet, and Boeuf Bourgignon, to name a few.

 

Le Chef Mobile has been featured on The New England Food Network and written up in the Boston Globe and The Tab Community Newspapers. Jenatton has also taught at the Cambridge Center for Adult Education, Dover-Sherborn Community Education, Wellesley Recreation and Continuing Education and the French Library. Jenatton has been featured in the Boston Magazine, the Phantom Gourmet and Fox 25 News.

 

Course 1: Champagne

Poulet au Champagne--Chicken Breast with a Champagne Cream Sauce

Salmon Unilateral au Champagne--Atlantic Salmon filet cooked on one side with Champagne

 

Course 2: Bordeaux

Rack of Lamb Herb Crust--Oven-Baked Rack of Lamb with an Mustard Herb Crust

Poached pears with Chocolate Sauce--Pears Poached in Red Wine with a hot chocolate sauce

 

Course 3: Alsace

Alsacian Trout au Riesling--Trout poached in Riesling with a mushroom cream sauce

Poulet Farci Fermiere--Oven Roasted Stuffed Chicken with Bacon

 

Course 4: Burgundy

Beef Burgundy--Traditional Beef Stew with red wine, carrots, potatoes and onions

Coq au Vin--Chicken Marinated in Red Wine, Served with Mushrooms, Carrots and Onions

 

All featured wines will be sold at a 20% discount when purchased the night of the event.

For all culinary center events after 6 PM, we ask that you park in the fenced-in lot behind the culinary center off of Prospect St.  You can enter the culinary center through the doors under the maroon awning.  If you park in the Main St lot, you will be asked to move your vehicle. Thanks in advance for your cooperation.