Don't live in the NYC area?
Chef Henri-Étienne Lévy will come to you! Find out more about having an on-site class in your hometown.

The Basic Course, Parts One and Two

Attendance at these courses followed by practice in the home kitchen will lead the student to become an excellent cook. Ideally, Part One should be followed by Part Two with a short interval between the two.

Part One (six four-hour classes)
Chicken stock
Perfect roast chicken
Pan deglazing
Fish poaching, frying, and broiling
Four versatile basic sauces: vinaigrette, mayonnaise, velouté, and béchamel.
Vegetable sautéeing, blanching, and roasting
Braising of vegetable and meat
Large roasts
Soufflés, both savory and sweet
Gratins of potatoes or vegetables
Pâte brisée, the all-purpose delicious French flaky pastry dough
Savory tarts
Fruit tarts

Part Two (six four-hour classes)
Classic brown (veal) stock
Pan-fried choice meats
Fundamentals of brown sauces
Flavoured butters
Purées
Soups
Crêpes
Rolled omelets
Basic fish stock
Shellfish preparations
Beurre blanc, a classic fish sauce
Duxelle
Soubise
Vegetable timbales
Cold custard dessert

Mornings at 10:00am or evenings at 6:30pm. Maximum class size: four. Lunch or dinner will be served.

Fees: Part One, $700; Part Two, $700

Register for this course today!