Bistros, Brasseries and Bouchons ~ Chef Malcolm Jessop (2/17/18)


Bistros, Brasseries and Bouchons
Do you know the difference? All shall be revealed in this class as we get to the heart of French cuisine. We will explore not just the timeless French classic recipes, but the stories behind them and even how Restaurants, Bistro(t)s, Bouchons and Brasseries started in the first place. Lots of cooking, lots of stories and lots of Charles Trenet music in the background!

Recipes may include..
Blanchailles frites, sauce Remoulade… Fried smelts with Remoulade sauce
Soupe a l’oignon
Parfait de foie de canard… duck liver mousse with Cognac
Salade tiede aux oeufs et lardons….Warm salad with poached egg and bacon
Gratin d’endives.. baked Belgian endive with smoked ham and cheese sauce
Choux rouge…braised red cabbage with red wine, bacon and apples
Cailles aux raisin…Quail cooked with white wine and grapes
Gratin Dauphinoise
Blanquette de veau…white veal stew with mushrooms
Poule au pot….Whole slow braised chicken to make any French rugby player weep with nostalgia!
Tarte au citron
Tarte Tatin with apple sorbet

Bon Appetit!

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Product Description

Hands-on cooking class, 4-8pm, $160 includes a logo apron & recipes to take home, 14 person max

Malcolm Jessop comes to the Silverado Cooking School with over 30 years of experience in fine dining restaurants and hotels. A graduate of Westminster Culinary School, he completed a 4-year apprenticeship at London’s Grosvenor House. It was in his two-year stay in France that he truly learned to appreciate cooking with the freshest seasonal ingredients from local farmers markets. He has moved here from Chicago with experience in food development, teaching cooking, and catering private events. He is a wonderful addition to the Silverado Cooking School.



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