Dec
14
3:00 pm15:00

Tuesday Night Cooking Class: Foie Gras

Foie Gras is a singular, and singularly French, ingredient. Considered by many to be hand's down the best ingredient on earth, and by others to be the product of an unacceptable cruelty, foie gras is nothing if not divisive. We will explore duck physiology, how foie gras is developed, general foie gras farming techniques (both good and bad), and the progressive farming approach championed by Hudson Valley Farm. We will follow with hand's on demonstration of the proper cleaning of a lobe of foie gras, preparing a torchon de foie gras, a pate de foie gras, and seared foie gras, followed by a mulit-course sit-down meal, sparkling wine accompaniment included $150.

(class size restricted to 8 people, please contact restaurant to sign up).

Nov
17
Nov 18

Tuesday Night Cooking Class: French Approach to Thanksgiving

Make this the absolute best (and easiest) Thanksgiving Dinner ever! Sure, Thanksgiving is as American as it gets. But a French approach to the traditional Thanksgiving Table can't hurt. We will tackle turkey, stuffing, gravy, cranberry sauce, and all the other 'must have' Thanksgiving dishes from the French perspective, and give out detailed timelines and plans on managing the biggest meal of the year. We will also share information regarding the best local sources for all of your Thanksgiving shopping needs, providing you with the best ingredients, recipes, techniques, strategies, and wine recommendations, helping you de-stress, feel confident in your success, and making this food-focused holiiday the best it can be. 

Oct
21
9:00 am09:00

Tuesday Night Cooking Class: Le Poissin

We will meet at Olde City Coffe for our morning jolt, then proceed to South Philadelphia  for tour of the state of the art facilities of best seafood source on the east coast, Samuels and Son Seafood. Our guided tour will include an overview of the global seafood market, tips on buying fresh seafood, and will culminate with the purchase of the best of the season fin fish, shellfish, and whatever else looks good. We will return to Bistro 7 to learn how to properly butcher, scale, shuck and portion our booty, discuss the various qualities of the fish to learn how to intuitively approach cooking the fish, and then cook and eat said fish. We will finish with a seafood feast, wine and beer accompaniment included. $125

(class size restricted to 8 people, please contact restaurant to sign up).

Jul
22
Jul 23

Tuesday Night Cooking Class: The French Garden

Much of the spirit of French cooking is a joyous celebration of the gifts of the farm and garden. And summer in Philadelphia is a celebration of the fertility of our region, from our own backyard gardens to the family farms of Lancaster and the embarrassing riches of New Jersey agriculture. Learn the simple, breezy, ingredient-driven cooking of the French countryside, using local corn, tomatoes, squash, cucumbers, herbs, peaches, blueberries, crab, bluefish and striped bass for our palette. These techniques will keep your kitchen time (and temperature) to a minimum, freeing your time and energy for the garden. Brief lecture, followed by 3 hours hands on instruction, followed by a sit-down 3-course meal, wine accompaniment included. $100.

(class size restricted to 8 people, please contact restaurant to sign up). 

Jun
24
Jun 25

Tuesday Night Cooking Class: French Sauces, Part 2 - Molecular

Perhaps nothing distinguishes French cuisine from all others more than their fixation on and mastery of sauces. From a humble fortified stock or a rustic pan jus, to the delicate and often vexing buerre blanc and buerre rouge, to the egg based hollandaise and bearnaise, all the way up to the modern fluid gels and foams of molecular gastronomy, the French Sauce classes will present the theory and technique behind them all. Part 1 will cover the classics, part 2 the more technical and modern. Short lecture followed by hands on presentation for each category of sauce, followed by 3-course sit-down dinner, wine accompaniment included. $100. 

(class size restricted to 8 people, please contact restaurant to sign up).

Jun
17
Jun 18

Tuesday Night Cooking Class: French Sauces Part 1 - The Classics

Perhaps nothing distinguishes French cuisine from all others more than their fixation on and mastery of sauces. From a humble fortified stock or a rustic pan jus, to the delicate and often vexing buerre blanc and buerre rouge, to the egg based hollandaise and bearnaise, all the way up to the modern fluid gels and foams of molecular gastronomy, the French Sauce classes will present the theory and technique behind them all. Part 1 will cover the classics, part 2 the more technical and modern. Short lecture followed by hands on presentation for each category of sauce, followed by 3-course sit-down dinner, wine accompaniment included. $100.

(class size restricted to 8 people, please contact restaurant to sign up). 

May
20
May 21

Tuesday Night Cooking Class: Les Ouefs

Nobody, and I mean NOBODY, does an egg like the French. Where do we even begin? Omelete, scramble, quiche, or custard; poached, boiled, deviled, or fried; creme brulee, creme anglaise, pot de creme, or creme glacee; bearnaisse, hollandaise, mayonaisse, sabayon, or grebiche; eggs for clarifying sauces, eggs for lightening dough, eggs for thickening sauces and soups. There simply is not enough time in a week to go over everything the French cook can do with an egg, so we will do a quick tour: perfect scramble technique, the perfect boiled egg, the perfect custard formula (savory or sweet), sweet egg sauces, savory egg sauces, and how to stuff an eggshell. Breif lecture regarding the unique structure of the egg, followed by hands on learning and a 3-course sit-down dinner, wine accompaniment provided. $100.

(class size restricted to 8 people, please contact restaurant to sign up).

Apr
29
6:00 pm18:00

Tuesday Night Cooking Class: Le Poulet

Chicken, a mainstay of any cuisine, ranges from rustic simplicity to the refined and sublime in the vernacular of the french kitchen. Learn everything there is to know about this glorious bird, from buying, butchering, boning, trussing, roasting, sauteeing, stuffing, making stocks and sauces, and contending with leftovers (if any). Brief lecture, followed by three hours hand's on learning, followed by a full 3 course, sit-down meal, with wine pairing supplied. $100.

(class size restricted to 8 people, please contact restaurant to sign up).

Mar
17
Mar 18

Tuesday Night Cooking Class: Le Canard

Few cultures revere and cook duck quite like the French. And few birds present more of a challenge to the cook. A thick, oily layer of skin (it is a waterfowl, after all) requires a firm, aggressive hand. Tender, succulent  meat, prone to overcooking, requires a gentle coaxing. Learn how to manage this most difficult culinary balancing act, and come out with a perfectly balanced bird every time.   Short lecture followed by hands on training and a 3-course sit-down meal, wine accompaniment supplied. $125

(class size restricted to 8 people, please contact restaurant to sign up).