Stews are the heart of rustic French cuisine, and each region has its own characteristic recipe. In this class Bruce Naftaly will lead you on a gastronomic tour of France as seen through three of its most iconic stews: bœuf Bourguignon, the signature stew of Burgundy, made with beef, red wine, and mushrooms, and bacon; blanquette de poulet, the famous Parisian dish of chicken slowly cooked with cream and herbs; and bouillabaisse, the seafood stew that’s synonymous with Marseille and Provence. Along the way you’ll touch on techniques including browning and braising, and you’ll enjoy them all with a crusty baguette and a simple salad.

Please note: some classes can be adjusted for students with dietary restrictions, but many cannot. If you’re vegetarian, pescatarian, or gluten-free, you can use the drop-down menu on our events page to view the best classes to fit your needs. If a class you’re interested in doesn’t appear in that filtered view, please email us before registering and we’ll see if the class’s menu can be modified.