French cuisine has evolved from centuries of social and political change. The Middle Ages brought lavish banquet to upper class with ornate, heavily seasoned food prepared by chefs such as Guillaume Tirel. The era of the French Revolution, however, saw a move toward fewer spices and more liberal usage of herbs and refined techniques, beginning with Francois Pierre La Varenne and further developing with Napoleon Bonaparte and other dignitaries such as Marie-Antoine Careme.

You don’t have to wait for February 14th to have a nice romantic dinner. This class will show us some really authentic French dishes that are simple to make but loaded with flavor and eye appeal.

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