The French Steakhouse
Good wines and simple but elegant fare are hallmarks of the French brasserie tradition, and steak is a favorite order. You’ll learn preparations and terminology for the most popular French cuts, and how they differ from their American counterparts. You’ll also make the sauces, sides, and starters that complete the French steak experience. The menu includes: Onglet Bordelaise (hanger steak with a red wine sauce); Steak au Poivre (steak with peppercorn sauce); Côte d’Agneau Grillée à la Béarnaise (grilled lamb chops with tarragon sauce); Huîtres Mignonette (oysters with shallot-vinegar sauce); Celeriac Remoulade; Frisée aux Lardons (curly endive salad with Roquefort and bacon); Pommes Anna (sliced potato cake); Haricots Verts (French green beans); and Profiteroles (cream puffs with ice cream and chocolate sauce).