Have your ingredients pre-measured and prepped before the class for a more seamless experience.
If you do not have certain ingredients, our chefs will do their best to suggest substitutions.

Check out more classes with Guillaume!

—Return to LIVE Cooking Class page—

This page may contain affiliate links. As an Amazon Associate, TTLT earns from qualifying purchases.

Ingredients & Preparation

Have your ingredients pre-measured and prepped before the class for a more seamless experience.

If you do not have certain ingredients, our chefs will do their best to suggest substitutions.

Before class:

• Halve and thinly slice the onions.

• Prepare salad greens and toppings of choice. Dressing will be made in class.

French Dinner
Serves 2

French Onion Soup

• 50 grams (3 1/2 tablespoons) butter

• 1 tablespoon olive oil

• 1 kilogram (2.2 pounds) yellow onions, halved and thinly sliced

• 1 teaspoon sugar or honey

• 250 milliliters (1 cup) dry white wine

• 2 tablespoons all-purpose flour, or gluten-free flour substitute

• 1 liter (4 1/4 cups) hot stock (any type, but chicken is traditional)

• 4-8 slices baguette

• 150 grams (5.3 ounces) grated gruyère cheese

Side Salad

• Greens:

  • Arugula or baby spinach

• Dressing:

  • 1 tablespoon French-style mustard (smooth or whole grain recommended), or substitute with yellow mustard

  • 1 tablespoon balsamic vinegar

  • 4 tablespoons extra virgin olive oil (or 2 tablespoons extra virgin and 2 tablespoons sunflower oil)

  • Pinch of salt & pepper

• Salad topping suggestions (feel free to add others):

  • Diced tomatoes & pine nuts

  • Diced apple or pear with blue cheese

  • Beets, grated

  • Nuts

  • Goat cheese

Financier Cakes

• 125 grams (1 cup) powdered sugar

• 125 grams (1 cup) almond powder (or substitute coconut powder)

• 50 grams (1/3 cup) all-purpose flour (or a gluten-free flour substitute)

• 100 grams (7 tablespoons) butter 

• 4 egg whites 

• Additional butter or cooking spray, to grease the pan

• Topping options:

  • Berries 

  • Chopped almonds

  • Pistachios

  • Chocolate chips

  • Shredded coconut

Equipment

Certain commonly used kitchen tools are not listed here such as cutlery, dishes, etc. Any additional equipment is listed here.

• 1 large pot - 3 liters / 3.5 quart size (heavy-based pan like cast iron is best)

• Saucepan

• 2 bowls

• Wooden spoon

• Rubber spatula

• Whisk

• Small multiple cake mold

• Wire rack for cooling

• Oven or convection oven

• Optional: fine mesh sieve

General Steps of Cooking:

1. Bake the cakes.

2. Prepare the salad dressing.

3. Make the French Onion Soup.

4. Bon appetit!

Check out more classes with Guillaume in France!

—Return to LIVE Cooking Class page—

This page may contain affiliate links. As an Amazon Associate, TTLT earns from qualifying purchases.

Please be mindful of the time of the class you sign up for and your own time zone. After registration, you will receive a link to the Zoom online meeting session we will use.

Ingredients & Preparation

Have your ingredients pre-measured and prepped before the class for a more seamless experience.
If you do not have certain ingredients, our chefs will do their best to suggest substitutions.

Before class: Please make sure milk and eggs are room temperature and the butter is melted.

Pear and Pecan Sweet Crepes
4 servings

Crepes

• 250 grams (1½ cups + 1 tablespoon) of all-purpose flour (can substitute gluten-free flour)

• 75 grams (6 tablespoons) of white sugar

• 3 room temperature eggs

• 500 milliliters (2 cups + 1½ tablespoons) room temperature milk *whole milk is preferred

• 1 tablespoon sunflower oil or canola oil

• 40 grams (3 tablespoons) melted butter

• Salt

• Grapeseed oil or room temperature butter for greasing pan

• Optional: 1 organic orange, zested

• Optional: Cap of amber rum or Gran Marnier

Pear and Pecan Filling

• 2 peeled pears, please leave un-chopped

• 50 grams (1/2 cup) pecans

• 15 grams (1 tablespoon) butter

• 1 tablespoon sugar

• Nutella (substitute: melted chocolate or chocolate sauce)

Equipment

Certain commonly used kitchen tools are not listed here, such as cutlery, etc. Any additional equipment is listed here.

• 4 small bowls

• 1 mixing bowl

• 1 whisk, wooden spoon, or electric mixer

• 1 spatula

• 1 crepe pan, or frying pan

• 1 pan

• 1 small microwavable bowl

• 1 knife

• 1 ladle

• Paper towel

• 1 plate

• Optional: 1 fine grater for orange zest

• Optional: fine mesh sieve
  

General Steps:

1. Make crepe batter.

2. Prepare pear and pecan filling.

3. Cook crepes.

4. Fill, drizzle with Nutella, and enjoy. Bon Appetit!

Check out more classes with Guillaume in France!

—Return to LIVE Cooking Class page—

This page may contain affiliate links. As an Amazon Associate, TTLT earns from qualifying purchases.

In partnership with our friends at Crunchy Red Fruit, experience an in-depth wine tasting created specifically to accompany this recipe. During class, you will cook the French Dinner with Guillaume and Jackson, CRF’s master sommelier, will guide you through tasting various pairings of hand-selected wines:

• Naveran Cava Brut Rosé NV

• Domaine Ruet Morgon "Le Grand Cras" Beaujolais, France

• Gutierrez-Colosia Cream Sherry

Reserve a spot in class through The Table Less Traveled and purchase the wines to taste in class by heading over to Crunchy Red Fruit and selecting the curated box for this class.

**Please note that you will need to place your wine box order by the following dates in order to ensure the wine box arrives in time. Crunchy Red Fruit cannot guarantee that the box will arrive before the class if ordered after these dates:

• Non-Washington State addresses: DEADLINE PASSED. You can still order a wine box to enjoy after class.

• Washington State addresses: Monday, March 7th, 2022 order deadline

Ingredients & Preparation

Have your ingredients pre-measured and prepped before the class for a more seamless experience.

If you do not have certain ingredients, our chefs will do their best to suggest substitutions.

Before class: halve and thinly slice the onions.

French Dinner
Serves 2

French Onion Soup

• 50 grams (3 1/2 tablespoons) butter

• 1 tablespoon olive oil

• 1 kilogram (about 2 pounds) yellow onions, halved and thinly sliced

• 1 teaspoon sugar or honey

• 250 milliliters (1 cup) dry white wine

• 2 tablespoons plain flour, or gluten-free flour substitute

• 1 liter (4 1/4 cups) hot stock (any type, but chicken is traditional)

• 4-8 slices baguette

• 150 grams (5.3 ounces) grated gruyère cheese

Side Salad

• Greens:

  • Arugula or baby spinach

• Dressing:

  • 1 tablespoon French-style mustard (recommended - smooth or whole grain), or substitute with yellow mustard

  • 1 tablespoon balsamic vinegar

  • 4 tablespoons extra virgin olive oil (or 2 tablespoons extra virgin and 2 tablespoons sunflower oil)

  • pinch of salt & pepper

• Salad topping suggestions (feel free to add others):

  • Diced tomatoes & pine nuts

  • Diced apple or pear with blue cheese

  • Beets, grated

  • Nuts

  • Goat cheese

Financier Cakes

• 125 grams (1 cup) powdered sugar

• 125 grams (1 cup) almond powder (or substitute coconut powder)

• 50 grams (1/3 cup) all-purpose flour (or a gluten-free flour substitute)

• 100 grams (7 tablespoons) butter 

• 4 egg whites 

• Additional butter or cooking spray, to grease the pan

• Topping options:

  • Berries 

  • Chopped almonds

  • Pistachios

  • Chocolate chips

  • Shredded coconut

Equipment

Certain commonly used kitchen tools are not listed here such as cutlery, dishes, etc. Any additional equipment is listed here.

• 1 large pot - 3 liters / 3.5 quart size (heavy-based pan like cast iron is best)

• Saucepan

• 2 bowls

• Wooden spoon

• Rubber spatula

• Whisk

• Small multiple cake mold

• Wire rack for cooling

• Oven or convection oven

• Optional: fine mesh sieve

General Steps of Cooking:

1. Make the cakes.

2. Prepare the salad dressing.

3. Make the French Onion Soup.

4. Enjoy! Bon appetit!

Check out more classes with Guillaume in France!

—Return to LIVE Cooking Class page—

In partnership with our friends at Crunchy Red Fruit, experience an in-depth wine tasting created specifically to accompany this recipe. During class, you will cook the French Dinner with Guillaume and Jackson, CRF’s master sommelier, will guide you through tasting various pairings of hand-selected wines:

• Hillinger Rosé Secco

• Domaine Ruet Morgon "Le Grand Cras" Beaujolais, France

• Gutierrez-Colosia Cream Sherry

Reserve a spot in class through The Table Less Traveled and purchase the wines to taste in class by heading over to Crunchy Red Fruit and selecting the curated box for this class.

**Please note that you will need to place your wine box order by the following dates in order to ensure the wine box arrives in time. Crunchy Red Fruit cannot guarantee that the box will arrive before the class if ordered after these dates:

• Non-WA addresses: Sunday, February 6th, 2022 order deadline

• WA addresses: Monday, February 14th, 2022 order deadline

SOLD OUT!!!

Didn’t get a spot in February? French Dinner & Wine Tasting is also being offered Saturday, March 12th from 3:30-5:15 pm Pacific Time.

Gifting this class for Valentine's Day?

Download our Valentine gift certificate to make gifting easy!

Please be mindful of the time of the class you sign up for and your own time zone. After registration, you will receive a link to the Zoom online meeting session we will use.

Ingredients & Preparation

Have your ingredients pre-measured and prepped before the class for a more seamless experience.

If you do not have certain ingredients, our chefs will do their best to suggest substitutions.

French Dinner
Serves 2

French Onion Soup

• 50 grams (3 1/2 tablespoons) butter

• 1 tablespoon olive oil

• 1 kilogram (about 2 pounds) onions, halved and thinly sliced

• 1 teaspoon sugar or honey

• 2 tablespoons plain flour, or gluten-free flour substitute

• 250 milliliters (about 3/4 cup + 1 tablespoon) dry white wine

• 1 liter (4 1/4 cups) hot stock (any type, but chicken is traditional)

• 4-8 slices baguette (or gluten-free bread)

• 150 grams (5.3 ounces) grated gruyère cheese

Side Salad

• Greens:

  • Arugula or baby spinach

• Dressing:

  • 1 tablespoon French-style mustard (recommended - smooth or whole grain), or substitute with yellow mustard

  • 2 tablespoons balsamic vinegar

  • 4 tablespoons extra virgin olive oil

  • pinch of salt & pepper

• Salad topping suggestions (feel free to add others):

  • Diced tomatoes & pine nuts

  • Diced apple or pear with blue cheese

  • Beets, grated

  • Nuts

  • Goat cheese

Financier Cakes

• 125 grams (1 cup) powdered sugar

• 125 grams (1 cup) almond powder (or substitute coconut powder)

• 50 grams (1/3 cup) all-purpose flour (or a gluten-free flour substitute)

• 100 grams (7 tablespoons) butter 

• 4 egg whites 

• Additional butter or cooking spray, to grease the pan

• Topping options:

  • Berries 

  • Chopped almonds

  • Pistachios

  • Chocolate chips

  • Shredded coconut

Equipment

Certain commonly used kitchen tools are not listed here such as cutlery, dishes, etc. Any additional equipment is listed here.

• 1 large pan - 3 liters / 3.5 quart size (heavy-based pan like cast iron is best)

• Saucepan

• 2 bowls

• Wooden spoon

• Rubber spatula

• Whisk

• Small multiple cake mold

• Wire rack for cooling

• Oven or convection oven

• Optional: fine mesh sieve

General Steps of Cooking:

1. Make the cakes.

2. Prepare the salad dressing.

3. Make the French Onion Soup.

4. Enjoy! Bon appetit!

Check out more classes with Guillaume in France!

—Return to LIVE Cooking Class page—

Please be mindful of the time of the class you sign up for and your own time zone. After registration, you will receive a link to the Zoom online meeting session we will use.

Ingredients & Preparation

Have your ingredients pre-measured and prepped before the class for a more seamless experience.
If you do not have certain ingredients, our chefs will do their best to suggest substitutions.

Before class: Please make sure eggs are at room temperature.

Buche de Noël - Holiday Yule Log
6 servings

Cake (Génoise) (for a 10x14 inch baking pan)

• 4 room temperature eggs

• 105 grams (½ cup + 2 tablespoons) of all-purpose flour

• 105 grams (½ cup) of white sugar

• Pinch of salt

• Optional: 15 grams (2 tablespoons) cocoa powder for a chocolate cake

Chocolate Ganache

• 200 grams (7 ounces) of dark chocolate or milk chocolate

• 20 centiliters (about 3/4 cup + 2 tablespoons) of heavy cream*

  • For best results, cream should have at least 30% butterfat content, such as heavy whipping cream or heavy cream

• 40 grams (¼ cup + 3 tablespoons) of hazelnut powder

Filling & Decoration

• 50 grams (3/4 cup) grated coconut

• Chopped hazelnuts

• Optional additions: berries, candy canes, powdered sugar, holiday-themed cake decorations (example)

Syrup

• 1/2 liter (2 cups) of water

• 200 grams (1 cup) white sugar

• Flavoring options:

  • Vanilla extract

  • Lemon or orange zest

  • Ginger

  • 1 ounce liquor like Grand Marnier or rum

Equipment

Certain commonly used kitchen tools may not be listed here, such as cutlery, dishes, mixing bowls, pots, and pans. Any additional equipment is listed here.

• 3 mixing bowls

• 1 spatula

• 1 electric whisk (important)

• 1 baking sheet

• 1 shallow baking dish 10 x 14 inches

• 1 clean towel

• Plastic wrap or foil

• Parchment paper

• 1 sieve (important for the flour/cake consistency)

• 1 small sauce pan

• pastry brush (optional)

• Optional: pastry bag or Ziploc for decoration

General Steps:

1. Make the chocolate ganache.

2. Prepare and bake the cake.

3. Make the syrup.

4. Roll the cake with the chocolate ganache inside.

5. Decorate the Yule log as creatively as you can!

Decoration Examples:

Check out more classes with Guillaume in France!

—Return to LIVE Cooking Class page—

Please be mindful of the time of the class you sign up for and your own time zone. After registration, you will receive a link to the Zoom online meeting session we will use.

Ingredients & Preparation

Have your ingredients pre-measured and prepped before the class for a more seamless experience.
If you do not have certain ingredients, our chefs will do their best to suggest substitutions.

Before class: Please make sure eggs are room temperature.

Ham & Swiss Cheese Buckwheat Crepes
4 servings

Crepes

• 280 grams (approximately 2 cups + 5 tablespoons) buckwheat flour (all-purpose flour may be used as a substitute)

• 600 ml (2.5 cups) water

• 1 room temperature egg

• Salt

• Grapeseed oil or room temperature butter

Ham & Swiss Cheese Filling

• Smoked or regular ham, sliced (omit for vegetarian version)

• Swiss cheese, grated

• 1 room temperature egg

• Black pepper

• Optional additions: sauteed mushrooms, fresh parsley and/or basil, red pepper flakes, and/or dried herbs (oregano/parsley/thyme, etc) of choice

Optional Sweet Filling

• Goat cheese

• Honey

• 50 grams chestnuts

Side Salad

• Greens:

  • Arugula or baby spinach

• Dressing:

  • 1 tablespoon French-style mustard (recommended - smooth or whole grain), or substitute with yellow mustard

  • 2 tablespoons balsamic vinegar

  • 4 tablespoons extra virgin olive oil

  • pinch of salt & pepper

• Salad topping suggestions (feel free to add others):

  • Diced tomatoes & pine nuts

  • Diced apple or pear with blue cheese

  • Beets, grated

  • Nuts

  • Goat cheese

Equipment

Certain commonly used kitchen tools may not be listed here, such as cutlery, dishes, mixing bowls, pots, and pans. Any additional equipment is listed here.

• 1 crepe pan, or frying pan

• Whisk

• Mixing bowls

• Crepe spatula, or normal spatula

• Plate

General Steps:

1. Make the crepe batter.

2. Prepare the crepe filling.

3. Prepare the salad dressing.

4. Make the crepes and serve alongside the salad. Bon Appetit!

Check out more classes with Guillaume in France!

—Return to LIVE Cooking Class page—

Please be mindful of the time of the class you sign up for and your own time zone. After registration, you will receive a link to the Zoom online meeting session we will use.

Ingredients & Preparation

Have your ingredients pre-measured and prepped before the class for a more seamless experience.
If you do not have certain ingredients, our chefs will do their best to suggest substitutions.

Before class: Please make sure eggs are room temperature.

Ham & Swiss Cheese Buckwheat Crepes
4 servings

Crepes

• 280 grams (approximately 2 cups + 5 tablespoons) buckwheat flour (all-purpose flour may be used as a substitute)

• 600 ml (2.5 cups) water

• 1 room temperature egg

• Salt

• Grapeseed oil or room temperature butter

Ham & Swiss Cheese Filling

• Smoked or regular ham, diced (omit for vegetarian version)

• Swiss cheese, grated

• 1 room temperature egg

• Black pepper

• Optional additions: sauteed mushrooms, fresh parsley and/or basil, red pepper flakes, and/or dried herbs (oregano/parsley/thyme, etc) of choice

Optional Sweet Filling

• Goat cheese

• Honey

• 50 grams chestnuts

Side Salad

• Greens:

  • Arugula or baby spinach

• Dressing:

  • 1 teaspoon French-style mustard (recommended - smooth or whole grain), or substitute with yellow mustard

  • 2 teaspoons balsamic vinegar

  • 4 teaspoons extra virgin olive oil

  • pinch of salt & pepper

• Salad topping suggestions (feel free to add others):

  • Diced tomatoes & pine nuts

  • Diced apple or pear with blue cheese

  • Beets, grated

  • Nuts

  • Goat cheese

Equipment

Certain commonly used kitchen tools may not be listed here, such as cutlery, dishes, mixing bowls, pots, and pans. Any additional equipment is listed here.

• 1 crepe pan, or frying pan

• Whisk

• Mixing bowls

• Spatula

• Plate

General Steps:

1. Make the crepe batter.

2. Prepare the crepe filling.

3. Prepare the salad dressing.

4. Make the crepes and serve alongside the salad. Bon Appetit!

Check out more classes with Guillaume in France!

—Return to LIVE Cooking Class page—

Please be mindful of the time of the class you sign up for and your own time zone. After registration, you will receive a link to the Zoom online meeting session we will use.

Ingredients & Preparation

Have your ingredients pre-measured and prepped before the class for a more seamless experience.
If you do not have certain ingredients, our chefs will do their best to suggest substitutions.

Before class: Please make sure milk and eggs are room temperature and the butter is melted.

Pear and Pecan Sweet Crepes
4 servings

Crepes

• 250 grams (1½ cups + 1 tablespoon) of all-purpose flour (can substitute gluten-free flour)

• 75 grams (6 tablespoons) of white sugar

• 3 room temperature eggs

• 500 milliliters (2 cups + 1½ tablespoons) of room temperature milk *whole is preferred

• 1 tablespoon of sunflower oil or canola oil

• 40 grams (3 tablespoons) melted butter

• Salt

• Grapeseed oil or room temperature butter

• Optional: 1 organic orange (for zest)

• Optional: Cap of amber rum or Gran Marnier

Pear and Pecan Filling

• 2 peeled pears, please leave unchopped

• 50 grams (1/2 cup) of pecans

• 15 grams (1 tablespoon) of butter

• 1 tablespoon of sugar

• Nutella (substitute: melted chocolate or chocolate sauce)

Equipment

Certain commonly used kitchen tools are not listed here, such as cutlery, dishes, mixing bowls, pots, and pans. Any additional equipment is listed here.

• 4 small bowls

• 1 mixing bowl

• 1 whisk, wooden spoon, or electric mixer

• 1 spatula

• 1 crepe pan, or frying pan

• 1 pan

• 1 small microwavable bowl

• 1 knife

• 1 ladle

• Paper towel

• 1 plate

• optional: 1 fine grater for orange zest

• optional: sieve
  

General Steps:

1. Make the crepe batter.

2. Prepare the pear and pecan filling.

3. Make the crepes.

4. Fill, drizzle with Nutella, and enjoy. Bon Appetit!

Check out more classes with Guillaume in France!

—Return to LIVE Cooking Class page—

Please be mindful of the time of the class you sign up for and your own time zone. After registration, you will receive a link to the Zoom online meeting session we will use.

Ingredients & Preparation

Have your ingredients pre-measured and prepped before the class for a more seamless experience.
If you do not have certain ingredients, our chefs will do their best to suggest substitutions.

Before coming to class:

• Please let your eggs and milk become room temperature before class.

• Enjoy some of our favorite French tunes while you get ready for class!

Pear and Pecan Sweet Crepes
4 servings

Crepes

• 250 grams (1½ cups + 1 tablespoon) of all-purpose flour (can substitute gluten-free flour)

• 75 grams (6 tablespoons) of white sugar

• 3 room temperature eggs

• 500 milliliters (2 cups + 1½ tablespoons) of room temperature milk

• 1 tablespoon of sunflower oil

• Grapeseed oil or butter

• Salt

• Optional: 1 organic orange (for zest)

• Optional: Cap of amber rum

Pear and Pecan Filling

• 2 pears

• 50 grams (1/2 cup) of pecans

• 15 grams (1 tablespoon) of butter

• 1 tablespoon of sugar

• Nutella (substitute: melted chocolate or chocolate sauce)

Equipment

Certain commonly used kitchen tools may not be listed here, such as cutlery, dishes, mixing bowls, pots, and pans. Any additional equipment is listed here.

• 4 small bowls

• 1 mixing bowl

• 1 whisk, wooden spoon, or electric mixer

• 1 spatula

• 1 crepe pan

• 1 saucepan

• 1 pan

• 1 knife

• 1 ladle

• Paper towel

• 1 plate

• optional: 1 fine grater for orange zest

• optional: sieve
  

General Steps:

1. Make the crepe batter.

2. Prepare the pear and pecan filling.

3. Make the crepes.

4. Fill, drizzle with Nutella, and enjoy. Bon Appetit!

Check out more classes with Guillaume in France!

—Return to LIVE Cooking Class page—