A Winter Culinary Tour of France Nouvelle French classics are just that, classics, because of the culture and deliciousness of the recipes. Some can even be quite laborious and time consuming. Have you ever wanted to be able to make classic French dishes but feel you do not have the time or the know how? If so, join Chef Bobby Cortez in this hands-on class where he will teach you new twists on old French favorites that modernize the tastes and make it possible for even the busiest person to make at home. In this class you will enjoy: Velouté de Châtaignes – Chestnut soup with hazelnuts and smoked bacon Côte courte boeuf Bourguignon – short rib Beef Bourguignon Pommes Purée Robuchon – Chef Joël Robuchon famous mashed potatoes Mousse au Lait de Chocolat avec chantilly à la menthe poivrée- Milk chocolate mousse with peppermint whipped Cream About Chef Bobby: Recently settled back in Seattle after living internationally, Bobby was classically trained in France at Ecole Lenotre, Hotel Ritz L’École de Escoffier, Bellouet Conseil, and L’ Amandiers École de Soleil. He also trained at Le Cordon Bleu in Ottawa, Canada and with Albert Adria at Spain’s Chocovic school. His culinary career spans over 20 years and he has been a private chef for numerous celebrities. Most recently Bobby has been expressing himself in his CR8 Dining Experimental, a pop up dining installation group with talented people from around the world.