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French Dinner & Wine Tasting

Saturday, March 12th
3:30 PM - 5:15 PM Pacific Time

Join Guillaume as he teaches you the fine art of making a cozy French onion soup covered with melted, gooey cheese paired with a salad and homemade dressing. Finish off the French food excursion with light and fluffy almond financier cakes. We’ll also be joined by Crunchy Red Fruit for a wine tasting - a truly romantic and tasty way to enjoy an evening in ‘France!’

In partnership with our friends at Crunchy Red Fruit, experience an in-depth wine tasting created specifically to accompany this recipe. During class, you will cook the French Dinner with Guillaume and Jackson, CRF’s master sommelier, will guide you through tasting various pairings of hand-selected wines:

• Naveran Cava Brut Rosé NV

• Domaine Ruet Morgon "Le Grand Cras" Beaujolais, France

• Gutierrez-Colosia Cream Sherry

Reserve a spot in class through The Table Less Traveled and purchase the wines to taste in class by heading over to Crunchy Red Fruit and selecting the curated box for this class.

**Please note that you will need to place your wine box order by the following dates in order to ensure the wine box arrives in time. Crunchy Red Fruit cannot guarantee that the box will arrive before the class if ordered after these dates:

• Non-Washington State addresses: DEADLINE PASSED. You can still order a wine box to enjoy after class.

• Washington State addresses: Monday, March 7th, 2022 order deadline

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Ingredients & Preparation

Have your ingredients pre-measured and prepped before the class for a more seamless experience.

If you do not have certain ingredients, our chefs will do their best to suggest substitutions.

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Before class: halve and thinly slice the onions.

French Dinner
Serves 2

French Onion Soup

• 50 grams (3 1/2 tablespoons) butter

• 1 tablespoon olive oil

• 1 kilogram (about 2 pounds) yellow onions, halved and thinly sliced

• 1 teaspoon sugar or honey

• 250 milliliters (1 cup) dry white wine

• 2 tablespoons plain flour, or gluten-free flour substitute

• 1 liter (4 1/4 cups) hot stock (any type, but chicken is traditional)

• 4-8 slices baguette

• 150 grams (5.3 ounces) grated gruyère cheese

Side Salad

• Greens:

  • Arugula or baby spinach

• Dressing:

  • 1 tablespoon French-style mustard (recommended - smooth or whole grain), or substitute with yellow mustard

  • 1 tablespoon balsamic vinegar

  • 4 tablespoons extra virgin olive oil (or 2 tablespoons extra virgin and 2 tablespoons sunflower oil)

  • pinch of salt & pepper

• Salad topping suggestions (feel free to add others):

  • Diced tomatoes & pine nuts

  • Diced apple or pear with blue cheese

  • Beets, grated

  • Nuts

  • Goat cheese

Financier Cakes

• 125 grams (1 cup) powdered sugar

• 125 grams (1 cup) almond powder (or substitute coconut powder)

• 50 grams (1/3 cup) all-purpose flour (or a gluten-free flour substitute)

• 100 grams (7 tablespoons) butter 

• 4 egg whites 

• Additional butter or cooking spray, to grease the pan

• Topping options:

  • Berries 

  • Chopped almonds

  • Pistachios

  • Chocolate chips

  • Shredded coconut

Equipment

Certain commonly used kitchen tools are not listed here such as cutlery, dishes, etc. Any additional equipment is listed here.

• 1 large pot - 3 liters / 3.5 quart size (heavy-based pan like cast iron is best)

• Saucepan

• 2 bowls

• Wooden spoon

• Rubber spatula

• Whisk

• Small multiple cake mold

• Wire rack for cooling

• Oven or convection oven

• Optional: fine mesh sieve

General Steps of Cooking:

1. Make the cakes.

2. Prepare the salad dressing.

3. Make the French Onion Soup.

4. Enjoy! Bon appetit!

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Check out more classes with Guillaume in France!

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