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French Fusion with Francois Picard- FULL – Call 509-328-3335 for wait-list info

March 30, 2017 @ 5:30 pm - 7:30 pm

Thursday, March 30 at 5:30pm:

Class: French Fusion

Instructor: Francois Picard

 Francois Picard represents de Buyer French Cookware with knowledge and enthusiasm, influenced by his adventurous palate and a passion for travel.

His most memorable food experiences are visits to Au 14 Fevrier, a high-end French-Japanese restaurant in Lyon, France, and pho served from a street vendor in Hanoi, Vietnam. Francois is an avid foodie and a great instructor. Don’t miss this class!

 Description: In this class Francois will take you on a delicious and intriguing trip to learn French and Asian Fusion cuisine. For an apéritif you will learn French onion soup. “As a child, we would occasionally make onion soup during winter…this kind of recipe brings back family memories with my parents and 2 sisters around the table!” A warm and rich soup that can be served either as a starter or in greater quantity as a main dish. Traditional and so tasty.

Entrée: Soy deglazed chicken strips with stuffed mushrooms and mashed potatoes with a wine sauce. “I grew up in a very traditional French environment but I also had the chance to travel and live in various countries. Asia, and more specifically Vietnam, has some of the best cuisines on the planet and after my first travels, it seemed so obvious I had to use these experiences for my favorite French recipes. And it changed everything.”

Dessert: Crepes ‘My Way’. “I don’t know any French person who doesn’t love crepes! However, I was frustrated over the years with many different crepe batter recipes so I decided to have ‘my own’! We all have our own but it is also the beauty of it” The only limit to enjoying crepes is the limit of our imagination!

Class Limit: 16           Class Style: Presentation*          Class Cost: $39             Class Time: approx. 2 hours


Note: Classes are all approximately 1 hour to 1 & 1/2 hours unless otherwise noted!

*Presentation Style Classes include: Printed recipes, class-room style instruction with visual screens,

Q & A time, and good-sized samples of food.

(Please note – there is no hands-on participation in a presentation style class unless otherwise noted!)

*Hands-On Style Classes include:  Smaller class size, more personal instruction, actual participation in some of the preparation, printed recipes, Q & A time, and food sampling. Hurry – Classes fill up fast.  Please call to register!

Phone:  509-328-3335  Address: 621 W Mallon #416 (The Flour Mill)



March 30, 2017
5:30 pm - 7:30 pm
Event Category:


The Kitchen Engine
621 W Mallon #416
Spokane, United States
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