Cooking Classes
Chef Patrice Olivon, the creator and chef instructor of Cooking Live, is one of the most successful and well-known chefs in America. With a star-studded career of more than 4 decades of culinary experience, he has cooked for the White House, served as Executive Chef at the French Embassy and as Chef at leading French restaurants in Washington D.C, competed on prize-winning teams on Food Network television shows, and appeared in cooking demonstrations at the nation’s top culinary festivals.
Asparagus Soup and Homemade Pasta with Prosciutto
$5.00 / 30 days

Asparagus Soup with Spicy Caramelized Pecans

You can grill them, roast them, throw them in pasta, you can even wrap them in bacon, and the list just goes on and on, so many application for fresh asparagus. For this class you will be making them into a beautiful soup. Garnish with honey caramelized pecans, perfect balance of texture and flavors.

Homemade Pasta with Prosciutto Ham and Wild Mushrooms

This recipe is very easy to make and takes about 30 minutes to execute. Chef Patrice will teach you an easy way to make fresh pasta dough. The sauce is made with fresh grilled tomatoes, wild mushrooms and olive oil and finish with fresh basil and parmesan cheese.

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Asparagus Soup and Homemade Pasta with Prosciutto

Asparagus Soup with Spicy Caramelized Pecans

You can grill them, roast them, throw them in pasta, you can even wrap them in bacon, and the list just goes on and on, so many application for fresh asparagus. For this class you will be making them into a beautiful soup. Garnish with honey caramelized pecans, perfect balance of texture and flavors.

Homemade Pasta with Prosciutto Ham and Wild Mushrooms

This recipe is very easy to make and takes about 30 minutes to execute. Chef Patrice will teach you an easy way to make fresh pasta dough. The sauce is made with fresh grilled tomatoes, wild mushrooms and olive oil and finish with fresh basil and parmesan cheese.

Chicken Paupiette with Sautéed Spinach and Mozzarella Cheese - Orange Marmalade Roulade

Chicken Paupiette with sautéed spinach and Mozzarella Cheese

Braised with Green Olives and Mushrooms

Let’s do something special this week! Chicken Paupiette with Spinach and Mozzarella Cheese Wrapped in Bacon. Braised with tomatoes, green olives and mushrooms it makes a perfect dinner for anyone!

Orange Marmalade Roulade

Bitter orange marmalade is my favorite confiture, this simple but technical recipe give it his justice!

Moussaka Grilled Romaine Lettuce and Creme Caramel with Biscotti

Lamb Moussaka, Grilled Romaine Lettuce

A creamy comforting Greek casserole, made with lamb for this class but you can substitute other ground meats such as turkey, veal, or other. Layered with roasted eggplant, tomato and a béchamel sauce, its comfort food for anyone!

Lettuce do nicely on the grill, but don’t leave it on too long. Chef Patrice will unleash the secret of grilling lettuce from your own kitchen.

Crème Caramel with Biscotti

This is so good and so easy, but you have to make it with the right technique. The water bath ensures that the custard cook at an even temperature and that the caramel turns into a wonderful sauce.

Salmon Bastilla with Carrot and Pea Purée- Basil Panna Cotta with Cherries

Salmon Bastilla with Pea and Carrot Puré

Moroccan style salmon bastilla. The procedure is quite simple and well worth the effort. The filling is spectacular as is the filo pastry crust bring a crunchy texture to this dish.

Basil Panna Cotta

When a recipe calls for just a few ingredients it’s important to use the best you can get your hands on. Use whole milk, cream and fresh basil to make this custard that burst with flavor. For the topping fresh cherries compote brings the acidity that this dessert need.

Fish and Chips Garlic Homemade Mayonnaise- Rhubarb Panna Cotta

Fish and Chips, Garlic Homemade Mayonnaise.

Aioli is just a fancy word for garlicky mayonnaise. And this magical garlicky homemade mayonnaise which is fabulous with sweet potato fries as a dipping sauce for fish and chips. The addition of whipped egg white to the beer batter makes it really light and crispy!

Rhubarb Panna Cotta

Panna Cotta is a simple yet fancy dessert. In this recipe it is flavored with vanilla and topped with rhubarb compote. It is the perfect dessert not to sweet not to heavy!

Red bell pepper soup- Sauteed shrimp with black peppercorn and Cognac

Chilled Red Bell Pepper Soup with Sweet Corn Salsa

I love a refreshing chilled soup and this one just bursts with bright flavors. It’s made with roasted red bell peppers, vine-ripened tomatoes, sweet corn, onions and garlic, but the real magic is the avocado, fragrant of fresh cilantro and a splash of lemon juice. I promise it will wake up your taste buds!

Sautéed Shrimp with Black Peppercorn and Cognac

Mashed Potato and Spinach

Here is the first part of why I think this is a great dish, it’s made with Cognac! A delicious mixture of caramelized shallots, garlic, fresh thyme and freshly grounded black peppercorn sauteed with the shrimp and flambé with Cognac how can this be bad!

Roasted Eggplant Ravioli with Mushroom Emulsion - Lamb Meatball Braised in Tomato Sauce w/ Couscous

Wonton Eggplant Ravioli, Mushroom Emulsion

I really can't begin to describe how much I love this ravioli. Eggplant is the perfect filling with sautéed fennel to create texture you will love them too!


Lamb Meatballs Braised in Tomato Sauce with Couscous

Seasoned lamb meatballs simmer in an aromatic tomato sauce with Mediterranean spices.

Serve with buttery and lemon scented couscous with toasted pine nuts and dried cranberries. 

Sea Scallop Eggplant Risotto and Fresh Cherries Pie

Pan Sear Sea Scallop with Eggplant Risotto

Perfectly seared scallop, creamy eggplant risotto… A perfect starter course for any occasion, or a main dish! Roasted eggplant risotto with basil oil is clearly a winner. I am putting my money where my mouth is and sharing this lovely risotto recipe with you all.

Fresh Cherries Pie

If you've never eaten a fresh cherry pie, you're in for a treat. It's a bit of work to pit the cherries but once this is done, there's not much work to do the filling.

Roasted Eggplant Soup with Fennel and Caramelized Pecan- Almond Pithivier King Cake

Roasted Eggplant Soup with Fennel and Caramelized Pecan

I am a fan of eggplant soup, and this one is a winner, creamy-textured and bright tasting. Oven roasting the eggplant gives it a smoky flavor, but as opposed to some rustic versions, the soup has a smooth texture and a lovely pale color. It gets a good squeeze of lemon juice, a drizzle of olive oil and a sprinkling of honey caramelized pecan

Almond Pithivier (King Cake)

Pithivier is a classic French pastry made from the buttery puff pastry and almond cream, it is called Pithivier – Galette des Rois, and it is popular in the French pastry shop all over France. When it is made by a good chef pastry, it is not only beautiful to look at, but it is a delight to eat!

Leek and Goat Cheese Quiche and Chocolate Mousse with Nutella Crisp

Quiche with Leeks and Goat Cheese

I love the versatility of quiche, and this is one of my favorite version. Filled with buttery leeks and tangy goat cheese, this makes a terrific brunch dish or a light lunch when served with a green salad. Customize this quiche as you wish by swapping in your favorite cheese or vegetables.

Chocolate Delice with Nutella Crisp and Raspberry Coulis

The ultimate of all of the French desserts to take hold of the American culinary imagination might be chocolate mousse. The simple yet sophisticated, airy yet intense chocolate mousse has been a hit with home cooks in America.

This recipe will become the best chocolate mousse recipe in your repertoire!

Thai Coconut Chicken Soup - Beef Stew with Root Vegetables and Polenta

Thai Coconut Chicken Soup

Thai Coconut Chicken Soup takes the goodness of chicken soup to a new level with coconut milk, spicy peppers, nutritious mushrooms and a delicious broth.

Beef Stew with Root Vegetables and Soft Polenta

This is my introduction to braising! This healthier slow cooked beef stew version is very simple but yet hearty, serve over soft polenta carrots and parsnip.

Marinated Grilled Quail with Root Vegetables - Floating Island with Caramel Sauce

Marinated Grilled Quail with Roots Vegetables and Cilantro Pesto

What is amazing about this recipe is that the balance between the acidity, the sweetness, the saltiness and the bitterness is so perfect.

For this class you will get to practice your knife skill, so sharp your knives and get ready!   

 Floating Island with Caramel Sauce

This is an elegant and easy dessert inspired by the French. It consists of delicate poached French meringues floating on a pool of custard sauce call Crème Anglaise. You will be making caramel sauce from starch to go with this dessert.   

Chicken Curry with Broccoli and Basmati Rice - Crèpes with Caramelized Apple

Chicken Curry with Spinach and Sautéed Cherry Tomatoes

Looking for the perfect French Style Chicken Curry recipe? You found it! Easy to make and as so much flavor you will love it! You can use chicken pieces, preferably thighs, but for this class you will use a whole bird and learn how to break it down.

Crèpes with Caramelized Apple

These crepes stuffed with caramelized apples is like an apple pie at its best: French dessert (crepes) combined with American dessert (apple pie)! ... If you like crepes, I so recommend this class.

Rack Of Lamb with Spinach and Cherry Tomatoes- Chocolate Souffé

Rack of Lamb with Spinach and Cherry Tomatoes

Tender rack of lamb, makes an elegant roast for a special-occasion dinner, and it's quite easy to prepare a brief marinade of pounded garlic and olive oil for a simple accompaniment, roast small tomatoes and sautéed fresh spinach.

Chocolate Soufflé

The classic French chocolate soufflé is a delicious treat any time and much easier to make than you may think.

Beef Wellington with Béarnaise Sauce and Tomato Provençale- Champagne Granité with Raspberries

Beef Wellington, Béarnaise Sauce and Tomato Provençale

A classic beef Wellington recipe is usually served at a wedding or any of holiday dinners. With layers of pâté, mushroom duxelles and puff pastry wrapped around a tenderloin.

For this class you will test your culinary skill and make a béarnaise sauce, challenging sauce to make but easy to accomplish as you follow along with Chef Patrice.

Champagne Granité with Lemon and Fresh Thyme

This granité or granita might be the best way to enjoy champagne. It’s light and refreshing, and fruity. And since New Year’s celebrations call for a bubbly of some sort, I decided to share this with you. For this class we will flavor it with lemon and fresh thyme.

Lentil Soup and Grilled Sous-Vide Salmon with Forbidden Rice
Lentil Soup with Fried Shallot
Like other legumes, you can cook and serve lentils whole, but they are also great pureed into in soups and sauces. For this class you will learn how to make a very smooth and delicious lentil soup. 
Grilled Sous-Vide Salmon Filet with mango Salsa and Forbidden Black Rice
Once limited to the pros, sous vide is a cooking technique that utilizes precise temperature control to deliver consistent, restaurant-quality results. High-end restaurants have been using sous vide cooking for years to cook food to the exact level of doneness desired, every time. The technique recently became popular for home cooks with the availability of affordable and easy-to-use sous vide precision cooking equipment like the Anova Sous Vide Precision Cooker.

In ancient China, black rice was considered so superior and rare, it was reserved exclusively for the emperor and royalty. These days the grain, also known as forbidden rice, has become the darling of gourmets and people seeking superior nutrition.
Butternut Squash Soup and Pan Seared Red Snapper with Asparagus and Oyster Mushroom

This pureed soup of winter squash, leek and carrot which have been cooked in a seasoned chicken stock with spices. Delicious, sophisticate and very easy to make perfect for a starter at your New Year dinner.

Pan Seared Red Snapper with Asparagus and Red Pepper Coulis

This dish is great for a gourmet taste on a tight schedule. Red snapper is lightly breaded and pan seared, serve with asparagus and oyster mushrooms
Pork Ribs with Navy Beans and Ginger Roulade with Orange Cream Cheese

Pork Ribs with Navy Beans

The time investment of using dried beans pays in this recipe, which produces some of the best barbecue beans you'll ever have a slowly reduced sauce

Ginger Roulade with Orange Cream Cheese

This log looks very impressive but is surprisingly easy to assemble. It's easy enough for kids to master but it's a recipe that is enjoyed by everyone.

Broccoli and Cauliflower Soup and Chicken Champagne Sauce

Broccoli and Cauliflower Soup

For this class you will crated two soups with the same basic ingredients. The combination between the broccoli and the cauliflower makes it very creamy and unique.     

Chicken Breast Champagne Sauce with Pearl Onion, Fingerling Potatoes and Mushrooms

Here is a way to use your left over Champagne if you didn’t drink it all! On this class you will get a chance to make a delicious Champagne Sauce with this chicken dish. Easy to make for a large number of people, so if you are searching for an ideas for your new year’s dinner, look no more and sign up for this class. 

Open Face Ravioli with Shrimp, Mushroom and Parmesan Sauce-Gateau de Savoie with Almond Citrus Salad

Open Face Ravioli with Shrimp, Mushroom and Parmesan Cream Sauce

A dish like this one will elevate your cooking to the next level. You will learn how to make fresh pasta dough and the technique used in this class is quick and easy. Fresh shrimp, delicious oyster mushrooms, and a creamy parmesan sauce will make you want more!

Gateau de Savoie with Almond and Citrus Salad

This upgraded French, classic cake recipe comes from a three Michelin star restaurant. It is very light but rich in flavors. For this class, we will serve this dessert with grapefruit and oranges that are marinated in dark rum.

Celery and Parsnip Soup-Baked Fish en Papillote

Celery Root and Parsnip Soup with Oyster Mushroom and Croutons

This is the best time of the year for this delicious soup. It is served with warm croutons and black truffle oil. You will definitely feel cozy and warm after consuming a soup like this one.    

Baked fish “En Papillote” Potatoes with Butter and Parsley

For this class, you will learn the classic cooking technique called “En Papillote”. This cooking method will give you the best results when cooking different kinds of fish! 

Chicken Fafa with Peas and Pilaf Rice and Polynesian Pull Apart Cake

Chicken Fafa with Spinach, Green Peas and Pilaf Rice

I had the opportunity to taste this traditional Polynesian dish during my stay in Papeette and enjoyed it a lot. So for this class, I want to share with you this easy and delicious Tahitian chicken dish that will be sure to excite your taste buds.

Polynesian Pull-Apart Cake with Pineapple

The base of this cake is biscuit dough rolled in melted butter and sugar. The addition of pineapple brings another layer of texture and it goes perfectly with coffee or tea!

Crispy Pork or Chicken Tender or Shrimp Rolls and Monterey Jack Cheese-Faux Foie Gras Liver Mousse

Crispy Pork or Chicken Tenderloin or Shrimp Rolls with Leeks and

Monterey Jack Cheese

Pickled Beets, Carrot and Fennel

Ginger Dipping Sauce

This is a perfect dish for your holiday parties. The flavors are powerful and the textures are just right.

Faux Foie Gras (Chicken Liver Mousse from Chef Michel Richard)

Parsley Gelée and Grilled Baguette Crostini

This recipe is from the famous chef, Chef Michel Richard. It is easy to make and an inexpensive way to make chicken liver taste like Foie Gras!

Turkey or Chicken Breast Haricots Verts with Tomato, Roasted Sweet Potato - Pumpkin Crème Bruléee

Roasted Turkey or large Chicken Breast

Haricots Verts Casserole with Tomato, Oven Roasted Sweet Potato, Oven Roasted Assorted Beets

For this class, you will have a variety of poultry to choose from. The technique that I will teach you will be the same, regardless of the poultry that you use. What you will learn from this class, will help to improve your thanksgiving dinner.

Pumpkin Crème Brulée

This year, surprise your guests with a unique dessert and what better way to surprise them than with a pumpkin crème brulée! Everybody will have fun with the torch!

Salmon Filet Pecan Crusted with French Lentils-Pumpkin Cheesecake, Whipped Cream and Maple Sauce

Pecan Crusted Salmon Fillet with French Lentil Ragout

You can’t make better food for yourself and your family! There are so many health benefits that come with eating salmon and lentils. The contrast between the crunchiness of the pecan and the softness of the lentils ragout makes this dish memorable.

Pumpkin Cheesecake with Whipped Cream and Maple Syrup

This cheesecake is so light, that we should call it a “Pumpkin Mousse Cake”. This dessert is perfect for your thanksgiving dinner.

It is guaranteed to become your favorite cheesecake!

Pan Seared Cod Filet with Fresh Thyme and Black Peppercorn-Fresh Figs Tart with Honey Syrup

Pan Seared Cod Filet with Fresh Thyme and Black Peppercorn

Red Cabbage Salad with Pecan and Dried Cranberries

This dish can be prepared with many different kinds of fish, such as salmon, rockfish or others. The contrast between the temperature and texture make it appealing. Red cabbage is full of vitamins. For this class we will be keeping the cabbage raw which will preserve all the nutrients.

Fresh Fig Tart with Honey Syrup

How can something so easy to make be so good? The main ingredients of this dish are puff pastry and fresh figs. When figs are out of season, they can be substituted by other seasonal fruits such as plums or apricots.

Stuffed Artichoke Bottom with Crab and Tomato, Eggplant and Mozzarella Calzone with Black Olives

Stuffed Artichoke Bottom with Crab Meat and Butter Sauce with Fresh Herbs

Fresh artichokes can be a little intimating to cook, but Chef Patrice will teach you an easy technique to cook the artichokes. For this class we will stuff the artichoke bottom with crab meat mixed with a creamy sauce.

Tomato, Eggplant and Mozzarella Calzone with Black Olives

This is better than pizza and easier to make! It can also be made with different ingredients and customized to your own taste.

Mussels Marinière with Toasted French Baguette, Oven Roasted French Fries-Pear Almond Tart

Mussels Marinière with Toasted French Baguette and Oven Roasted French Fries

This dish is a great excuse to open a bottle of wine and relax at the end of the day. Enjoy making this classic French recipe online with Chef Patrice.

Pear Almond Tart

You will learn many different pastry techniques in this class. These are techniques that professional pastry chefs are using every day.   

Sous-Vide Pork Tenderloin Sautéed Apple and Corn Bread-Orange Spinach Salad with Parmesan Crisp

Orange Spinach Salad with Cranberries, Pecan and Parmesan Crisps

If you are looking for a light and elegant starter, this spinach salad is for you! It’s easy and quick to put together at the last minute and has very few ingredients. 

Sous-Vide Pork Tenderloin with Sautéed Apples and Corn Bread

This technique of cooking is the best way there is for cooking pork tenderloin. In this class, Chef Patrice will teach you how to apply this technique even if don’t have the right equipment. The cornbread recipe is one of Chef Patrice’s favorite cornbread recipe. We hope that it will be yours too!  

Cauliflower Soup With Butternut Squash- Braised Rabbit Hunter Style 09-16-2017-1

 Cauliflower, Butternut Squash Soup with Cranberries

The season for soups is around the corner so let’s get ready. This soup is very smooth and rich in flavor. The cranberries add texture and acid needed in this recipe. 

 Rabbit Hunter Style with Sautéed Brussels Sprouts

“Lapin sauté chasseur”. You can’t go more classic than that with this famous French dish. Mushrooms, caramelized pearl onions, and bacon are some of the ingredients. If you have never eaten rabbit, don’t miss this opportunity to cook and taste something that you have never cooked before.

Frittata with Potatoes, Swiss Cheese-Baked Apples in Red Wine

Frittata with Potatoes, Swiss Cheese and Grape Tomatoes

Escarole, Radishes and Belgium Endives

This dish can be served at any time, breakfast, lunch, brunch or even for dinner. Everyone will enjoy it!

For this class Chef Patrice will teach you a basic recipe, which by changing the garnish opens a lot of different ideas. You will also make a beautiful mixed salad to go with the frittatas. 

Baked Apples in Red Wine, Vanilla Ice Cream and Pecan Nougatine

Need a new idea to prepare apples? This class is for you! Apples are all over the farmer’s markets. They are so beautiful and so tasty! Let’s take advantage of it.

The pecan nougatine will become your favorite candy after you make this very addictive pecan bridle.

Cornish Hen Fricassée with Mushrooms, Carrots and Spinach-Peach Croissant Pudding, Bourbon Caramel

Cornish Hen Fricassee with Wild Mushrooms, Baby Carrots and Sautéed Spinach

This dish is cooked with Riesling wine, wild mushrooms, baby carrots, pearl onions and much more. Chef Patrice will teach you how to make this dish taste fabulous and minimize your time spent in the kitchen.


Peach and Croissant Pudding, Bourbon Caramel Sauce and Whipped Cream

Let’s take advantage of the last fresh summer peaches available and prepare this delicious and easy to prepare dessert. Replace the peaches with other fruits to achieve different amazing flavors!

Summer Vegetables with Tuna Crudo and Chicken Croque Monsieur

Summer Marinated Vegetables with Fresh Tuna Crudo

Working with uncooked ingredients and making them taste good together is a tricky task but when done right, it is done in harmony. That is the goal for this cooking class with Chef Patrice. This is the best time of the year to put together a dish like this because the ingredients are at the pick of their season.

Chicken Croque Monsieur with Oyster Mushrooms, Mixed Greens and Balsamic Dressing

Velouté is one of the five mother sauce that the French classical chef use to create new dishes. In this class, Chef Patrice will teach you how to master the technique of making this classic sauce!

Stuffed Leek with Country Ham-Peach and Rhubarb Soup with French Meringue

Stuffed Leek with Country Ham, Swiss Cheese and Mushrooms Braised with Garden Vegetables

Leeks are mostly used for soups. In this class, you will learn a new way to cook leeks. This is an easy recipe to follow and very cost efficient. First, the leeks are blanched. Next, they are stuffed with country ham and vegetables. They are then braised in the oven for 30 minutes with tomatoes and fresh herbs from the garden. 

Peach and Rhubarb Soup with French Meringue and Caramel

This is a refreshing and simple dessert to make. You need to make sure to get some well ripe peaches to make the soup even better. You will be making French meringue and caramel to go with your soup. Chef Patrice will demonstrate good cooking technics in this class that can be used for many other recipes.

Beef Carpaccio Pickle Cucumber - Roasted Whole Rockfish with Fresh Herbs with Olive Oil Vinaigrette

Beef Carpaccio with Pickle Cucumber and Radishes

Making your own beef Carpaccio is the best way to control the quality of the beef. For this recipe you will use beef tenderloin, the most tender cut of beef. It’s easily put together in no time and tastes delicious.

Oven Roasted Whole Rockfish with Fresh Herbs-French Green Beans and boiled Potatoes-Olive Oil Vinaigrette.

Who wants to know how to cook a whole fish and learn how to serve it? If you are one of those people, this class is definitely for you. In this class, you will roast a whole wild Rockfish in the oven with fresh herbs and olive oil. This method is the best way to cook fish. It will end up having more flavor and most importantly it will be very moist. Chef Patrice will show you an easy way to remove the filets off the bones to serve it. Don’t miss this class!

Spinach Roulade with Smoked Salmon -Poached Egg Crostini Baguette with Tomatoes and Red Wine Sauce

Spinach Roulade with Smoked Salmon and Goat Cheese

This is perfect for a light lunch or a laid back dinner and it is easy and quick to make. The flavors complement each other beautifully making this dish pleased by everyone at the table. I recommend you drink Rosé de Provence with this dish!

Poached Egg on Crostini Baguette with Tomatoes and Red Wine Sauce

What makes this dish successful is the balance between the textures and flavors. Chef Patrice will teach you step by step how to poach the perfect egg. The sauce is made with a simple technique of reducing red wine with shallots and fresh thyme. The crostini is sautéed with olive oil and garlic and topped with cooked tomatoes.

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Chilled Avocado Soup with Ratatouille- Poached Eggs with Smoked Salmon and Hollandaise Sauce

Chilled Avocado Soup with Ratatouille

It only takes a few avocados to make a lot of soup. The soup is also made with chicken stock but can be substituted with vegetable stock to make a perfect vegetarian dish!

What you will learn with this class is how to adjust the balance between sweet, sour, bitter and salty. You will also learn how to oven roast vegetables for the ratatouille.

Poached Eggs with Smoked Salmon and Hollandaise Sauce

You will never miss a poach egg after this class! Understanding the entire process is the key to make them perfect every time! Of course you will not leave this class without knowing how to make the famous Hollandaise sauce. Chef Patrice will guide you every step of the way.

Duck Breast Salad with Arugula, Endive and Raspberries -Warm Apple Tart with Vanilla Ice Cream

Duck Breast Salad with Arugula, Endive and Raspberries

Do you want to create a perfect lunch? This class we will be preparing a duck salad that is a complete dish and well balanced. The presentation will be beautiful and very colorful and will feature fresh raspberries and Belgium endives. The Rosé de Provence is not part of this list but is strongly recommended!

Warm Apple Tart with Vanilla Ice Cream

In this cooking class you will also learn how to work with puff pastry dough. You will be making a warm apple tart with vanilla ice cream and caramel sauce.

Salad Niçoise with Seared Fresh Tuna- Rhubarb Crème Brulé
This classic French dish from Nice is perfect for a spring lunch. With a chill glace of Rosé from Provence makes it even better!
For dessert a light crème brulée with refreshing rhubarb and almond tuile cookie.  
Mushroom Croquette Spinach Salad with Cranberries-Pan Seared Red Snapper with Butternut Squash Puré

Mushroom potatoes croquette salad is a perfect dish for the season! This dish includes candied walnuts, cranberries, apples, and is tossed with spinach or arugula and finished with Parmesan chips.

For this cooking class, you will learn how to filet a whole round fish. I will teach you how to pan sear the fish to get a crispy skin. The balance of flavors is just perfect! Between the natural sweetness from the butternut squash purée and the acidity from the lemon emulsion butter, this dish will appeal all fish lovers. 

Soupe au Pistou-Sherpherd's Pie

The soup we will be making this week is a specialty from the south of France where I was raised. It is made with vegetables, cannellini beans and orzo pasta. It is topped off with pesto and parmesan cheese. This soup will be the best soup you will ever make!

Shepherd’s pie can be delicious and easy to prepare! It was originally made with ground lamb but for this class we will be using ground beef and chorizo. Comfort food is always in demand!

Chicken Sausage with Caramelized Apple -Mixed Fruits Tart
Learn how to make a chicken mousse and shape it into a sausage with caramelized apple.
Chef Patrice will teach you how to make the perfect sweet dough. Pastry cream is on the list for this class, so get ready to test your pastry skill.
Chicken Roulade with Spinach Yellow Bell Pepper and Mozzarella Cheese-Rice Pudding and Caramel Sauce
For this class, I want to show you how to make a chicken roulade.
The advantage of this recipe is that you can make it with a large variety of ingredients as long as you use the right technique.
This week, we are making it with yellow bell peppers, baby spinach and mozzarella cheese.
Rice pudding with coconut and caramel sauce is on menu for this class. This is one of my favorite desserts! This recipe comes directly from my mom’s repertoire and I will share it with you.

Crab Custard with Chive Butter Sauce-Roast Beef with Fry Polenta and Spinach
The crab season is around the corner! So let’s get a head start and make a crab meat custard with chive butter sauce. Your guests will want more and certainly ask for the recipe.
You might think that making a nice roast beef sounds easy, but do you know the proper techniques?
I will teach you what the professionals do to achieve success and make a perfectly cooked roast beef. Of course this class would not be complete if we were not making flavored tarragon jus to go with the beef.
Have you ever made French fries with polenta? Well if not, we will make it together in this cooking class. When sprinkled with some grated Parmesan cheese, they will turn out amazing!

Tomato Soup with Sweet Corn-Tuna Steak with Black Peppercorn Sauce- Oven Roasted French Fries
This wonderful tomato soup will wake up your taste buds with the first spoon! The balance of sweetness from the sweet corn and acidity from the tomato needs to be perfect. I will show you in this class how to make this adjustment.
Our main dish will be fresh tuna steak with black peppercorn sauce. We will be using the same recipe we used to make the famous French “Filet Mignon au Poivre”. The good thing about fresh tuna is that it can be treated like a steak. It is cooked at the same temperature and uses the same sauce.

Coq au Vin "Chicken Braised in Red Wine Sauce"-Oven Roasted Vegetables-Chocolate Pot de Crème
“Coq au Vin” chicken with red wine sauce. I learned how to make this French classical dish while attending a cooking school in Marseille. With this class, I want to teach you everything that I learned about “Coq au Vin” that day, and maybe even more!
Chocolate “Pot de Crème” is an easy to make and tasty dessert. It’s a perfect idea for a Valentine’s Day dinner! It is rich and smooth at the same time and the langue de chat cookies will add some crunch and put a smile on your special someone’s face!

BLT Sandwich with Candied Bacon and Avocados- Pork Loin Stuffed with Prunes- Chives Butter Sauce
This will be the best BLT that you ever had! Candied bacon and avocados are in the ingredient list.
Pork loves sweet, especially prunes. For this class you will learn how to make a chive butter sauce to go with the pork.
Roasted Summer Vegetables-Classic Cheese Soufflé
Cheese soufflé with a glass of Rosé de Provence is a perfect way to start a dinner! Learn how to make it in a very simple way.
Summer roasted vegetable in the oven and potato kebab wit fresh peaches. All vegetarian for this cooking class!
Bouillabaisse Marseillaise- Rouille and Croutons-Apple Strudel with Vanilla Ice Cream Caramel Sauce
Learn how to develop strong flavor and make a fabulous fish soup, which is the base for your Bouillabaisse Marseillaise dish.
For this class, you will learn how to make a Rouille. It is an emulsion of olive oil, potato, saffron, and garlic, typically served with the bouillabaisse. Of course, crispy French bread croutons will garnish the dish.
For dessert will be a warm apple strudel with vanilla ice cream and caramel sauce. Perfect for the season! The fillo dough is buttery, the apples are a little sour, and the caramel brings some bitterness and sweetness. The perfect balance!

Lamb burger-Baked Alaska with Mixed Berries

If you like flavors from north Africa, you will enjoy to make this lamb burger. Harissa, mayonnaise and shoestrings potatoes makes it so perfect!

Always wanted to make this dessert but to scare to try? Take this class and succeed!

Smoked Salmon and Goat Cheese Canapé -French Macarons with Chocolate Butter Cream

Making canapés, hors d'oeuvres, is time consuming, but if you are organized you will enjoy making them and your guests will be amazed!

For this class, I will inspire you to create beautiful canapés for the holidays. I also want to teach you how to make French Macarons with butter cream. If you want to test your pastry skills, this is class for you!

Paella with Seafood and Chicken-Smoked Salmon Canapé-Goat Cheese, Sundried Tomato Canapé
You will learn in few easy steps, how to make this Famous Spanish dish. Since we are covering Span let's make some tapas. Smoked salmon on a fillo dough cups, oven roasted tomatoes is on the menu.
Sauerkraut with Charcuterie-Oven Roasted Beet Salad with Feta Cheese
For this class, I want to teach you what I have learned from the great chefs I had the chance to cook with. I learned how to make this dish a long time ago but it is still one of my favorites!
Alsace’s most traditional dishes are a blend of German and French influences. One of these dishes that I have learned is called “choucroute Alsacienne”, which means Alsatian sauerkraut.
Like many French dishes, the roots of choucroute Alsacienne are its economic value. “Peasant food” offers a lot of great recipes, and this one is no exception. Smoked pork, ham, hot dogs, and German sausages are examples of cheap foods that peasants would prepare for their meals. This Saturday, we will be traveling back in time and cook a traditional peasant dish.
Also on the menu Beet Salad with Orange Dressing and Feta Cheese.

Sous -Vide Chicken Caesar Salad-Clam Chowder New England Style
Sous-vide is French for “under vacuum” and refers to the process of vacuum which is sealing food and cooking it in temperature controlled water bath. The most obvious benefit of sous-vide cooking is that you can prepare perfectly cooked food every time you step into the kitchen all with very little effort. No more overcooked fish, rubbery chicken, or chewy steak!
Do you need special equipment to cook sous-vide? Yes, but I will show you how to do it without the fancy devices. For this class, I will demonstrate with and without a cryovac machine and a circulator. 
On the menu New England Clam Chowder

Braised Lamb Shank with French Lentils-Roasted Beet Salad and Pan-Fried Goat Cheese
Lamb shank with French lentils and roasted beet salad with warm goat cheese.
These are the perfect dishes to cook on Saturday and eat it on Sunday! 
Life cannot get any better than that! Cooking it slow is the key to be successful with this dish. 

While we wait for the lamb to become nice and tender, we will prepare a roasted beet salad with pan-fried goat cheese. The contrast between the cold salad and the warm goat cheese, makes this dish unique! 
If you like lamb with lentils and you want to cook on Saturday and relax on Sunday in front of a delicious meal, this class is for you!

Chilled Lobster with Corn Leek Relish and Lobster Tarragon Sauce Watermelon, Feta Cheese Arugula.
I want to teach you everything I know about lobster! Cooking them, making sauces, and taking the meat out of the shell safely and efficiently. Chilled Lobster with Corn Leek Relish, Marinated Butternut Squash, and Lobster Tarragon Sauce. This Lobster dish was served at the White House for The China State Dinner in October 29th, 1997 and I was there to prepare it. I will teach you the original recipe!
For starters, I want it to be refreshing, simple but flavorful. So I chose:  Watermelon, Feta Cheese, Baby Arugula, and Candied Pecans with a Reduced Balsamic Vinegar. I believe that this will work perfectly, especially if you are drinking white wine that is little fruity and slightly sweet
Christmas Log with Buttercream and Chocolate Ganache-Holiday Cookies
Surpass yourself for the holidays and create this French traditional pastry called the “Bûche de Noël” which is known as a yule log. 
Chocolate ganache, butter cream, and sponge cake recipes are included in this class. In addition to a “Bûche de Noël”, we will also bake some Christmas cookies.
The techniques that you will learn can be used for many other French desserts. All the ingredients needed are very basic and easy to find at your supermarket.

Pan-Seared Lamb Chops with Polenta and Rosemary Jus-French Onion Soup
What makes a good onion soup, are the different techniques that put it together. Making the bread crunchy and melting the cheese just right are some of these techniques, but they are not easy to accomplish. I will teach you a simple way to make it perfect every time.
Are you ready to break down a rack of lamb into beautiful lamb chops? Well if you are, sign up for this class and sharpen your knives. This cooking class is for you!
We will make a rosemary jus from scratch with the trimmings from the rack. To go with that, a nice soft polenta.

Duck a l'orange with Butternut Squash Purée-Poached Pears, Vanilla Ice Cream and Chocolate Sauce
Two famous classic dishes made perfectly! That is your goal for this cooking class, and together we will succeed.
Smooth and delicious the butternut squash compliment the duck very well.

Poached fresh pear, serve with vanilla ice cream and warm chocolate sauce. It doesn't get better then this!
Check out the preview.
Pot au Feu-Crèpes Suzette
Pot-au-Feu is probably one of the oldest dishes because its history goes all the way back to French origins.
It’s not a too difficult to prepare. Everything is cooked in the same pot which makes it a perfect dish. It can be made ahead of time and reheated in a few minutes and dinner is served!
This Saturday, we are making another classic. Crêpes Suzette!

Seafood Casserole with Leek Fondue and Mushrooms-Chocolate Tart with Crème Chantilly
Who wants to prepare a delicious and perfect seafood casserole? If you do, this class is for you! This dish consists of mushrooms and a mixture of seafood such as fresh scallops, crab meat, shrimp and salmon. The sauce is made with the cooking juice from the seafood. 
With this casserole, we will make together one of my favorite desserts. A chocolate tart, rich and smooth at the same time. It will be served with Crème Chantilly which makes this dessert perfect for chocolate lovers!

Mushroom Ragout on Puff Pastry Shell with Spinach-Skate Wing Sauté with Belgium Endives

Learn how to perfectly cook puff a pastry shell and fill it up with a creamy wild mushroom ragout!

Never cooked skate wing before? This class is for you!

Flounder Paupiette with White Wine Cream Sauce-Apple Charlotte, Mixed Berries and Ice Cream
For this class, I want to demonstrate different ways to use and cook a fresh fish such as flounder. Braising and making the sauce out of the liquid that the fish was cooked in, adds an abundance of flavor! I will also teach you how to fillet a whole fish and use all of the bones to make a stock.

The apple “Charlotte” recipe was created by Chef Jean Louis Palladin. He was inspired by the classical French dessert, “La Charlotte aux Pommes.” You are going to be amazed with what you can do with a slice of bread, some butter, and a beautiful apple.

Corn Soup with Oven Roasted Tomatoes-Salmon Filet on Cedar Plaque-Coleslaw
This week on Cooking Live, I will show my way of grilling salmon or other fish on cedar plaque.
I want to take advantage of that fresh, sweet, white corn and make corn chowder.
We will serve the soup with a roasted Campari tomato to bring some acidity to the dish. The fried tortillas julienne add the texture and make this soup perfect!
You will not be able to resist such a delicious meal!

Chicken Consommé with Mushroom Ravioli, Poached Quail Egg, Chicken Quenelle and Vegetable Julienne
This class is going to be filled with great cooking techniques that Michelin star restaurants use in their kitchen.
The first thing we will do is break down a whole chicken and then roast the bones in the oven with some mirepoix to concentrate the flavor.
While the consommé is simmering, we will make some fresh pasta dough and put together some delicious mushroom raviolis.
You will be working on your knife skills during this class by cutting a very fine julienne to garnish the consommé.

Chestnut Soup Poached and Fried Egg with Watercress Coulis

This creamy and rich chestnut soup will make you want to ask for more! This soup can also be made with vegetable stock and will please all your vegetarian friends. Making food creamy and rich is the topic of this cooking class!

Poaching an egg and then frying it is a really interesting technique! The yolk is soft and creamy and the white is crispy! It is served on a watercress coulis which makes this dish perfectly balanced.

This is a great idea for brunch!

Roasted Cornish Hens-English Peas - Choux Pastry Swan with Crème Chantilly

Perfectly oven roasted birds! You will also learn how to make a flavorful Jus with the bones. This class will enrich your pastry level, we are making pate a choux!

Gazpacho with Fresh Peaches-Homemade Pasta with Basil
Tomatoes and peaches are a good combination for gazpacho.
Get ready to make fresh pasta on this class, you will learn an easy way to make pasta dough!