Vive la France! Its finally here. The much requested, exciting course on easy classical French cooking by no less than French Master Chef Jean Pierre Migné. This online class highlights the very popular Bœuf à la Bourguignonne, a rich, tender and delicious beef stew that is slow braised in red wine with the addition of slab bacon, pearl onions, sauteed mushrooms and glazed carrots. Paired with the light but flavorful Gratin Dauphinois (sliced potatoes in cream and gruyere cheese), an authentic mouthwatering recipe for Quiche Lorraine (a savory tart filled with a rich custard) and the classic Parisian Crepes Suzette (thin crepes drenched in a caramelized sugar-butter-orange sauce).

The lessons are taught in explicit detail to carefully guide you in perfecting these French masterpieces. Tips, secrets and techniques are shared in selecting the appropriate beef and pork cuts, the intricacies of preparation and how to make it easier, cooking methods, assembling and presenting your dishes. These carefully curated dishes will surely be the superstars of your next celebration. You are the Chef, enroll now!

1. Preparing and Cooking your Quiche Lorraine
2. Preparing and Cooking your Beef Bourguignon
3. Preparing the Garnishes for your Beef Bourguignon
4. Preparing and Cooking your Gratin Dauphinois
5. Preparing and Cooking your Crepe Suzette