Sorry you missed the great event!

We started the day, as promised, with a traditional "chocolatchaud" and a raisin brioche to plan the day.  Our principal dish was a variation on a traditional cassoulet, with tarbais beans, garlic sausage, duck confit and sausage, and locally raised lamb.  Though tarbais beans eagerly absorb lots of stock, we built extra flavor in to our stock by reducing...reducing...reducing.  Extra "oomph" was added by using a traditional marinade instant on the lamb, two days before slowly braising.  In to the cocotte, and voila...superbe!  Even the first day it was great.

With the cassoulet in the oven, we prepared some traditional baguette, macaron with raspberry pastry cream, asparagus with lemon sabayon, and pate de fruit using local strawberry.  The group was introduced to the use of the commercial sized stand mixers as well as inductive heating.  By 2 PM we were enjoying our lunch, with everybody on the way home by 5 PM.

In addition to cooking, of course, we addressed techniques and each student left with a set of recipes that included -

• Cassoulet
• Lemon Sabayon
• Brioche
• Pate de Fruit
• Macaron
• Asparagus Soup
• Cream of Walnut Soup
• French Bread
• Caramelized Nuts
• Instant Marinade

We'll have photos available in the near future.

Stay tuned for our next class, after the holidays!

Our New Class - French Country Cooking

French Country Cooking

<Le Formation de la Cuisine du Sud-Ouest et Provence>

Whether you are a seasoned chef or new to the world of cooking, planning and realizing a multi-course dinner can be daunting.  Join us Saturday, November 5^th, at the “L’Atelier” (cooking workshop) where we’ll journey through rural France as we create a gastronomique meal.  You’ll learn the basics of “mise en place,” as well as other trucs (Chef’s tricks) to ensure your dinner comes off as a performance of perfection….stress free.

October 29, 2011 - UPDATE


We're nearly ready for our class, next weekend!  Here's the outline of what we're planning to tackle.  Of course the day will start with a traditional French hot chocolate, appropriate for our fall weather.  By 9:30 AM we'll be cooking!  The most important trait of a good chef is to always "taste,"  "gouter gouter gouter."  So there will be plenty of opportunity to enjoy your creative efforts through the day.  


 Through the day you’ll learn the how and why of Mise en Place and to approach upcoming dinner parties stress-free, like a pro.  Our menu will be designed to show a complete approach to a tasteful and balanced classic gastronomic adventure…from aperitifs and amuse bouche through dessert.  Perfect for anyone anticipating holiday parties or opening a B & B…determined to make that perfect impression.

We’ll provide all the usual ingredients and equipment for your adventure.  You’re welcome to bring your own knives if desired. Our program and kitchen workshop is designed for small groups who want to experience a very personal, yet intense approach to learning classic cuisine.  We'll be enjoying a late lunch around 3 PM and should be cleaned up, with take home product and memories ready to go about 5 PM.

Our classes are limited to ten (10) students so please sign up soon for this wonderful experience in wine country! (4 seats currently available)

Class:  Country French Cooking

Date:  Saturday, November 5, 2011

Time:  9 AM - 5PM

Cost:  $105 per person

Place:  Tamami Chocolates, LLC (Kitchen "Atelier")

             Amity, Oregon