French Date Night
This class can only accept bookings of 2 or more. If you are booking your class as a group please make the reservation under one name, as a full booking group.
Looking for a creative and romantic activity to enjoy as a couple? Why not immerse yourselves in the art of French cuisine with this fun, hands-on, and interactive cooking class! Together, you’ll create a complete meal—starter, main dish, side, and dessert—guided step-by-step by your chef instructor. By the end of the evening, you’ll be ready to savor a delicious, homemade meal that would pair perfectly with a glass of wine.
Join Chef Jocelyn as he guides you through our French Date Night Cooking Class, featuring a menu that highlights classic French flavors: Starter: Boston and bibb lettuce green salad with sliced boiled eggs, dressed in a sherry vinegar and olive oil vinaigrette with parsley stems. Main Dish: Chicken with Tarragon Sauce—learn how to prepare this fragrant and flavorful French classic to perfection. Side Dish: Warm asparagus with a mustard and shallot dressing, a simple yet elegant pairing. Dessert: Crêpes—end the evening by mastering the art of this quintessential French treat. In addition to these delicious recipes, you’ll pick up helpful kitchen tips and techniques, including sauce-making, vinaigrette preparation, and proper chicken cooking methods.
No experience is required! We provide all the equipment and ingredients, which are easy to find at local markets if you don’t already have them in your home kitchen. Our events are casual and meant to be fun and instructive, not hardcore. This class is designed to be just as fun for the cooking enthusiast who wants to be a part of every step as it is for the first-timer who’s happier observing and assisting.
Please arrive 15 minutes early to check in. Drinks will be available for purchase from the vendors at La Cosecha.
As for my introduction to food and cooking, I will forever thank my mom for introducing me to the world of food. She brought me into the kitchen: unpack, store, and help her with the recipes she had in mind: peeling onions, garlic, prepping the green beans, washing the fresh herbs, blanching some veggies, and so forth and so on, surrounded by all the smells coming from those tasks. That was the only way I could earn pocket money. I landed in Boston in 1981, and I had to cook to survive. All those memories for time spent in my mom's kitchen came back, slowly but surely. During my time there in Boston, I deeply got involved in all cuisines (I worked as a prep for free in the local Thai place restaurant). I was the one who created the Thai menu for the then Cities restaurant/night club in Adams Morgan on 18th St in the late 80’s. Besides French cooking, I also started to discover and really appreciate Latin Cuisine, Central America, Cuban and Puerto Rican, because my mentor. My father's side of the family is Italian from Genoa, I grew up with classic northern Italian cuisine. Cooking is like a Zen place for me: when I cook, I cannot really think of anything else: it is an art that needs and feeds on the whole of you. And I also love to teach and pass on the knowledge and the passion. Feeding people may be the very best job in the world.
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