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Auberge de Seattle
16400 216th Ave NE
Woodinville, WA 98077
Uber
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French Regional Cuisine Cooking Classes
French Immersion Class
Cooking Fundamentals And Technique Series
Classical And Brunch Classes
Les Hors D'oeuvres, Tapas And Appetizers
Classical Cuisine Cooking Class
Menu Examples for Classical Cuisine Cooking Class
French Regional Cuisine Cooking Classes
cours de cuisine: (425) 844-4102. france, is a country of many wonders and many diversities in each and every region. we use the best of fresh ingredients, sans preservatives, additives, or chemicals and you won't see anything frozen, or canned used in our cooking classes. nor will you find any "gmo" products used here like canola oil, corn products or soy products.
French Regional Cuisine Cooking Class
so much to save - no time to loose. buy one - get second for 25% off! Buy one, pay 25% off on 2nd for $193.25.
French Regional Cuisine Cooking Class
we use the best of fresh ingredients, sans preservatives, additives, or chemicals and you won't see anything frozen, or canned used in our cooking classes. nor will you find any "gmo" products used here like canola oil, corn products or soy products.
Gift Certificate
Can be made up for any products or services we offer. (425) 844-4102 ie: One Regional cooking class is $99.00. Our class sessions are open to the public and can also be booked by groups looking for morale/team building opportunities.
Gift Certificate
$99.00
indulge yourself or someone extra-special with the gift of an unforgettable experience. Our hands-on Regional classes are perfect for every aspiring chef. Our chefs offer guidance and inspiration to fine-tune your techniques, You will actually prepare the dishes yourself. It's the ultimate way to learn and truly absorb every step of each recipe. The Regional cooking classes are held every month on the 2nd. saturday in the month. Seattle is exploding with one type or another of cooking class and with as many culinary chef instructors. Each one of the Chefs teaching at Auberge de Seattle Specialty Cooking School has his own distinctive style and yet they all have one thing in common; they love what they do and love teaching you what they love. Learn, partake and join in one or more of the hands-on cooking classes. All of our classes are held within L'Auberge at the Edge of Seattle Inn. We were the SeattleCitySearch editorial winner for Best Romantic hotel for 2006 for Seattle. we were also voted Best B&B Inn 2006 and 2007 and Best Weekend Getaway hotel for 2006 for the Seattle Metro area. You may be wondering what happened since 2007...SeattleCitySearch has not had a Bed and Breakfast Inn competition since 2007 for the "Best of Seattle".
French Immersion Class
classes are scheduled every wednesday from 4:00-7:30 p.m. and also the last two saturdays in the month from 4:00-7:30 p.m. any level of French is acceptable. $69.00 per person. To book use our scheduler book now button. To pay use this paypal button or call us directly (425) 844-4102 a bientot! Three & 1/2 hour French immersion class with bistro style dinner and dessert cooking class.
French Immersion Class At Seattle
L'Auberge de Seattle vous souhaite la bienvenue parmi nous. Nous sommes un petit bout de la France dans le domaine de Woodinville, Washington. Une invitation a decouvrir les charmes Francais de L'auberge de Seattle. Venez et apprecier avec plaisir un petit bout de la France pres de chez vous! Une invitation a la detente dans un cadre paisible et serein, ou laisser flaner vos sens et vos emotions, entoure par la nature de nord ouest dans se qu'il a de mieux! First and foremost, we love anything and everything French. reading about it, talking about it, speaking it, and most importantly tasting exquisite French cuisine. We consider ourselves fortunate to work in such a pleasurable environment as the Woodinville Wine Country and we strive to share our passion and expertise with our clients. Our work is focused on our client needs and we are tireless advocates dedicated to creating new adventures at Auberge Culinary School where we are filling the needs of our client base. We hope you will enjoy this series as much as we think you will!
- (pp) $69.00
- (for 2) $120.00
New Class Option / French Conversational Experience
Join us for an afternoon/evening of fun in an environment that is warm, relaxing, and conducive to learning to speak French. Enjoy fellowship among others of like mind who want to be immersed in the French language from the moment they walk in our grand abbey doors. Spend 3 1/2 hrs. getting your ears familiar to the sound of the French language, refresh your French language skills and/or come to learn French phrases to apply on your next visit to France. Learn cultural codes of conduct, pratice with native speakers, and learn conversational subtleties to help you build your conversatonal fluency, while enjoying a traditional bistro meal prepard for you. Your bistro menu comes with an optional one course fun adventure in our culinary school cuisine learning to make popular French desserts such as creme brulee, chocolate pot de creme or crepes suzette.
- $69.00 (pp) $69.00
Topics Of Study
topics of study below are of fundamental techniques of french classic cuisine. we are teaching step-by-step culinary preparation techniques along with nutrition and palette-building lessons. these basic cooking theories and technique courses will introduce the student to the application and development of french cooking fundaments and techniques. a good grasp of the culinary basics will give you the confidence to apply these skills to any recipe or to create your own recipes. whether you're more of a take-out expert or you're looking to perfect your hollandaise sause, auberge cooking school caters to chefs of all levels and abilities. you'll find our hands on workshop classes a great way to cultivate your culinary skills in an easy-to-follow progressive format. once you've taken our classes you will have all the tools you need to become a top-notch home chef.
Culinary Basics
workshops are held thursday from 5:30 p.m. to 9 p.m. and include tasting of the food students prepare. class topics include white and brown stocks, roux, braises and stews, emulsion sauces, potatoe and egg cookery, working with pie and tart doughs, charcuterie and sausage making, and pâtés and terrines. individual nine workshops to be repeated till the end of the year. 5:30-9:00= 3 1/2 hours thursdays evenings. minimum of ten per class please send an email at nancjane@comcast.net with questions. for your convenience - please use the book now button to schedule your cooking class. our scheduler will send you a 24 hour before hand reminder that the class is a go. our discounts cannot combined with any other offers.
- One Class Of Your Choice (per class) $120.00
- Any Two Cooking Classes $170.00
- Any Four Classes Of Your Choice $280.00
Knife Skills
in this class students will become familiar professional knife grips for all the basic knife cuts and cutting techniques used in a professional kitchen. they will develop familiarity with handling and caring for a knife, including the proper way to hold various knives. they will also learn to efficiently trim and cut basic vegetables. students will prepare a classic ratatouille using the skills learned in class.
- May 23rd
White And Brown Stocks
there is perhaps no more important ingredient in french cuisine than the use of freshly made stocks. in this class students will be familiarized with all of the classical stocks and their various applications, including white and brown stocks, fumets and court bouillons. mastering these classic stocks will give you the foundation for creating sauces with wonderful complexity and help you add flavor to your cooking. students will prepare a classic french onion soup.
- May 9th
Roux
one of the most basic thickening agents used in french cuisine is a roux which is an often misunderstood element of classical cuisine. in this course this fundamental ingredient will be demystified and explained in detail. students will learn how to create flavorful, creamy sauces and soups using this ingredient, including the preparation of new england clam chowder.
- April 25th
Braises And Stews
anyone can take an expensive piece of meat or fish and simply grill or saute it to make it taste good. but what great chefs understand is that through classical cooking methods such as braising and stewing, overlooked cuts of meat can be transformed into dishes of equisite tenderness and richness through careful, slow cooking. students will apply the knowledge they learn in this course to the preparation of a classic boeuf bourgignone.
- May 30th
Emulsion Sauces
this course will focus on preparing emulsion sauces, warm and cold, such as mayonnaise, hollandaise, vinaigrettes and beurre blanc, including derivatives for each. after this course students will have the knowledge and confidence to prepare hundreds of different sauces for a wide variety of applications. during class students will prepare a classic hollandaise sauce to be served with an entrée of poached salmon.
- May 2nd
Omelets And Egg Cookery
the mark of every trained professional chef is the preparation of an omelet. this course will simplify this important and basic preparation, giving students the knowledge necessary to prepare sublime egg dishes in a matter of minutes. in addition to omelet cookery, all of the other basic french methods of egg cookery will be covered, including poaching, hard and soft boiling, and scrambled eggs. with: potato cookery. this class will focus on that most humble, but all important of ingredients, the potato. students will learn which classical preparations are appropriate for various types of potatoes, thus ensuring that whether it be the creamiest, smoothest mashed potatoes or the crispiest fried potatoes, they come out perfect every time. this course will include the preparation of a classic potato gratin.
- April 11th
Working With Pie And Tart Doughs
students will learn all the fundamental knowledge required in order to create basic doughs that can be used for various applications such as pies, tarts and quiches. information presented will include how to prepare, store, handle and roll out basic doughs, and students will apply this knowledge to the preparation of a classic quiche during class.
- May 16th
Chacuterie/sausage-making
come and learn the lost art of making your own fresh sausages using only natural ingredients like meat and fat and spices. discover the technical knowledge necessary to not only recreate any traditional sausage from around the world, but how to create your own original styles of sausage by following a few basic principles. in this class students will apply the knowledge they have learned to preparing a variety of fresh sausages as well as accompaniments to enjoy them with.
- June 6th
Pates And Terrines
one of the hallmarks of french cuisine is the delicious and savory repetroire of pates, terrines, and other forcemeats. in this class students will learn the science and technical knowledge required to prepare a variety of forcemeats such as pates, terrines, and rillettes. this background will enable the student to produce any of these items at home, as well as to apply this knowledge to such american standards as meatloaf or meatballs.
- April 18th
Auberge Edge Of Seattle Cooking Announces Optional Series Classes
you will enjoy a delicious menu crafted with the freshest of ingredients. we all sit down at the table to eat and enjoy a relaxing meal together of gastronomic excellence. just send me an email (nancjane@comcast.net) with any questions. please use the book now button above to make your cooking class reservation. thanks et a bientot! once the class quorum is met, an automated reminder notice will be sent by our scheduler 24 hrs. ahead of class.
Breakfast Series / Brunch (10:00-1:00)
sun. mornings 3 hr. class.
- Per Class $120.00
- 5 Classes $325.00
Exploring French Classical Cuisine (5:30-9:30)
mon-wed-fri. a quorum of 8people required for one class. three courses dinner class.
- $150.00
- Four Classes $400.00
Les Hors D'oeuvres, Tapas And Appetizers
mondays and wednesdays: 5:30-9:30 and 1st. saturday in the month 4:00-8:00. two hors d'oeuvres items per seasonal menu. $130 per person.
Winter A
starts dec. 21st to march 19th. goat cheese and bacon feuillete; savory herbed crepes with smoked salmon and cheese; provence crostinis with mozzarella and fresh tomatoes.
Winter B
starts dec. 21st to march 19th. mini croque monsieur; goat cheese melon balls with mint leaf; endive hors d'oeuvres with bacon, roquefort and shallots.
Winter C
starts dec. 21st to march 19th. home cured dilled gravlox with dijon sauce; mushroom caps with herbs, bread crumbs and cheese; pissaladiere: provencal onion tart.
Spring A
starts march 20th. till june 20th. tarte tatin d'oignons and baked goat cheese; sautéed prawns marinated with garlic, rosemary, lemon and served with saffron aioli; canapé of cucumber, smoked salmon, avocado and quail egg.
Spring B
starts march 20th. till june 20th. smoked salmon roulade; smoked salmon, fresh cheese, herbs, lemon and capers; shrimp cakes a l'oriental; crispy shrimp cakes with ginger lemongrass, cilantro and chili served with sweet/sour dipping sauce; tartlet's aux champignons.
Spring C
starts march 20th. till june 20th. terrine maison: home style pate; roulade de poires et de poireaux: leek roulade with pears; bacon plum mis en bouche.
Summer A
starts june 21st till sept. 21st. spinach quiche; crostini of red peppers and goat cheese, mint and other herbs; shrimp dijon; oven baked with garlic, shallots, white wine topped with buttered breadcrumb crust.
Summer B
starts june 21st till sept. 21st. alsacienne quiche with ham and bacon; croquettes d'aubergines; fresh spinach frittata roll with smoked salmon, boursin cheese spread.
Summer C
starts june 21st till sept. 21st. caramelized onion crostini with gorgonzola cheese; beignets d'aubergines; parisian ham croquette.
Classes are held every Mon., Wed., and Fri. evening from 5:30-9:30= 4 hrs. hands-on cooking class under the direction of one of our Executive Chefs.
If you drink wine, we do suggest you bring a bottle of wine to drink and share with everyone else. We do not have a liquor license.
$99.00
A typical cooking class is equal part culinary experience and social occasion with a long enjoyable sit down meal. Dress code is casual dressy...no jeans, shorts or bermuda shorts.
Example 1
L'hors D'oeuvres
Cucumber Sour Cream Salad
Entree
Seared Salmon with Hollandaise sauce, Jasmine Rice Pilaf and Ratatouille
Dessert
Crepes Suzette
Example 2
L'hors D'oeuvres
Salade Nicoise
Entree
Crepes Duxelle and ratatouille
Dessert
Chocolate pot de crème
Example 3
L'hors D'oeuvres
Moules Marinieres
Entree
Poulet de Cognac Brittany with a mushroom sauce, with rice, and spinach/cheese soufflé
Dessert
Clafouti au fruit
Example 4
L'hors D'oeuvres
Carrot Salad with fresh lemon/orange dressing
Entree
Pork Chops Dijonnaise, wild rice and cauliflower Dubarry
Dessert
Champagne Poached Pears
gluten-free
Example 5
L'hors D'oeuvres
Beet tartare salad with Onion vinaigrette
Entree
Roasted Pork Loin, Rosemary/Honey Demi Glace, Zucchini Flan and Honey Carrots
Dessert
Mousse aux Chocolate
gluten-free
Example 6
L'hors D'oeuvres
Bibb lettuce and Arugula with fresh herb sherry vinaigrette
Entree
Salmon Stuffed with leeks and tomatoes with a basil cream Sweet potatoes cream puree, and garlic broccoli
Dessert
Crème Brulee
gluten-free
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General Info
Cuisine
French
Meals
Breakfast
Brunch
Dinner
Hours
Monday:
5:00pm - 9:30pm
Tuesday:
-
Wednesday:
5:30pm - 9:30pm
Thursday:
-
Friday:
5:30pm - 9:30pm
Saturday:
-
Sunday:
10:00am - 1:00pm
About Us
Our cooking classes are located within L'Auberge de Seattle Inn, in the Woodinville Wine Country. We are a private 5 acre estate that is now a commerical establishment...you will not find our "cuisine" to be the cold and industrial type of cooking class kitchen...we take our cues from the warm and homey French manoirs in the Loire Valley of France. Our classes are unique intimate culinary experiences for those interested in non threatening hands-on cooking under the guidance of one of innovative chefs. Our focus is on French cuisine.
Auberge Edge of Seattle Cooking Classes are managed by the chef who is doing the class, and therefore, the classes are focused on things he or she is most passionate about: experimentation and tradition, quality and flavor, perfection and pleasure. The menus express chef's energy, curiosity, depth of knowledge and sense of wonder at the culinary possibilities one has yet to discover. All of our Chef's are Classically French Trained.