Cook Along from Normandy

Join me in my kitchen for two seasonal live classes designed as relaxed mornings (for North America) or cozy evenings (in France) of cooking together — simple, elegant dishes to enjoy now and all through the holidays.

Part 1 – The Main Course: Chicken Ballotine with Braised Fennel

We’ll begin the series with a focus on technique and presentation — preparing Chicken Legs Ballotine with Braised Fennel as the side. We’ll talk about additional side dish ideas, serving options, and a few wine pairings to complete your autumn table.

Saturday, November 8
Time: 6:30 PM France / 12:30 PM Eastern / 9:30 AM Pacific
Duration: 2 hours live via Zoom

Part 2 – Starters, Soup & Dessert

In our second session, we’ll complete the menu with an elegant Endive Tart Starter, a seasonal autumn soup, and the crowd-favorite Warm Date Cakes for dessert. A balanced, beautiful menu to carry you right through the holidays.

Sunday, November 16
Time: 8:00 PM France / 2:00 PM Eastern / 11:00 AM Pacific
Duration: 2 hours live via Zoom

What’s Included

• Live participation in one or both sessions.

• Full recipe cards, ingredient lists, and prep notes for each dish.

• Equipment checklist so you’re ready to cook along.

• Private blog page for participants to connect before and after the class.

• Group emails with preparation details and printable materials.

• Single Workshop: $55 USD - EARLY BIRD PRICE until November 1 st - SAVE $10

• Both Workshops Bundle: $85 USD

How It Works

• After registering, you’ll receive a welcome email with your workshop details.

• Recipe cards and prep materials will arrive by group mailing a few days before the event.

• Classes are held live via Zoom — informal, personal, and full of conversation from my Normandy kitchen to yours.

This is a live kitchen experience — so put on your apron and gather your ingredients, or simply pull up a comfy chair with a cup of tea or coffee and a notebook to follow along!