French workshop

who doesn’t want to become a chef? and if a chef, then becoming French chef is the most preferable option! If you really want to taste the essence of the French cuisine from its core, chef erez stern offers you, your friends and relatives a course that contains three different workshops. This is the expertise of chef erez stern. French cuisine is considered a fascinating one and excites many people around the world.
 
since France is a diverse country and has so many sub-local kitchens, mostly divided by regions. the regional French cooking deals with about twelve different regions of France.
Paris is considered as the hub of French gastronomy and you can find many of its regional cuisines styles in the capital (not mentioning the foreign cuisines as well). dishes and ingredients from all over France and the globe are readily available.
Alsace and Champagne are most familiar for their game dishes as well as fresh fruits, especially apples. classic dishes such as famous Quiche Lorraine and apple tart. the foods of Alsace area are heavily influenced by the proximity to the German border.
Normandy and Brittany areas are rich with seafood dishes thanks to the long seashore. there are also an audience of apple trees and apple dishes prevail. thick, rich stews with butter and cream are some of the favorites.
Central France with the Loire valley is known for its abundance of fruits like: cherries, pears, strawberries and melons grow well in the region. protein dishes are represented in large variety of fish, lamb, game, veal, and beef. goat cheese is of the highest quality in this area. a regional mushroom is one of the prize ingredients on many menus of central France.
Burgundy is considered famous and a synonymous with wine. fish, snails, poultry (chicken of Bresse), beef and game provide a variety of protein source while numerous cheeses (Epoisse, Langres, etc.) are made from the rich dairy products. currants, mustard (of Dijon) oils of various types and smoked meats are also popular.
Rhone Valley produce is abundant in the recipes from its capital of Lyon such as onion soup and onion quiche. sweet  water river fish from the clear streams that run through the area are an important part of the kitchen as well (famously known is the Quenelle in Nantua sauce). you can find specialty cheeses (such as Mont d'Or, Saint-Marcellin, Saint-Félicien to name just a few examples) and a variety of sausage types in this region of France.
Poitou-Charentes and its area claims to have the best butter and cheese in all of France. sheep, game, beef, poultary and shell fish, provide regional cooks with plenty of ingredients. the kitchen is robust and earthy.
Bourdeaux is famous for its sea salt (Guérande) as well as fish industry from the atlantic sea. lamb, beef, chicken, turkey, pigeon, capon, goose and duck are all popular protein variety. many pâtés and terrines were developed in this region. And indeed this region is a heavy supplier for farm fare. most familiar dishes are honest foods that utilize all of the parts of the animal and fresh vegetables and fruits around.
Toulouse is known for its corn fattened ducks and goose. Ham, sausage, beans, milk fed lamb, cheeses based on sheep and lentils as well. thanks to the volcanic soil, cows and goats' cheeses are considered as very rich.
Roussillon is heavily influenced by Spanish cooking and ingredients. they use fish, sheep and sausages in cooking. rich goat cheese and Game are also common.
Provence as the sunny region of France with its citrus trees, vegetables, fruits and herbs as well as large varity of olives make this region as heaven on earth. high quality olive oils, lavender and seasoned honey are all prized ingredients. a large number of vegetables are used in this Mediterranean style cooking.
Corsica being an island it is plentiful with fish recipes but that isn’t all. pork is made in numerous ways from sausage to Ham and other smoked specialties. clementine, figs, nactarines and lemons also grow in the area are used in its local dishes.
 
after you aknowledged the differnt culinary regions of France enjoy yourself in the adventures of famous Asterix and Obelix (known as the Gaul ancestors of the French nation) meeting with Cleopatra (considered as one of the Egyptian ancestor). aside it you'll find a big pleasure of romance with a song for Paris by Yves Montand.
 
    
 
in another French romantic song we edited for you, we are sure you'll agree with Alain Barriere that she was so pretty, while in our French cooking course we will allow you to swing into the music of Vladimir Cosma in the film by Louis De Funes "the adventures of Rabbi Jacob".
 
    
 
for those young people (who don’t really know), and those elderly - wise people (who might have forgotten already) we'll remind that the state of Israel once had a love affair with the French nation. mainly around the politics and military issues, but also over the cultural notions as well. such as translated familiar chansons as well as many theater acts as follows:
 
    
 
even New York celebrity chef Anthony Bourdain prepared two iconic videos on French cuisine in the capital of gastronomy: Paris. at which you will be able to notice a much defined trend by recent years of middle class trendy restaurants with fairly priced menus. meaning: today's paris is not just for the rich. Play and enjoy!
 
    
 
and back to our cooking workshops at our studio: the overarching goal of the workshop is to build confidence among the participants. within the workshop, we try to prove that French cooking is as easy as baking a cake at home. obviously, your success dependents on the skills of each cook but is also open for improvisation and creative ability.
 
our French workshop takes between 4 to 5 hours' time. at studio chef erez stern we do not handle individuals or couples but we rather handle with group of minimum of eight participants in a workshop, up to 20 participants.
the French cooking workshop is estimated at the cost of 600 USD for a group of eight participants.
 
in order to facilitate and put some order in our French cooking course we decieded to devised the course into the following three regions. such menus can include the following:

At any time, flexibility for client's wishes and demands are the name of the game at studio chef – erez stern. The issues in the recipes that fallows are only suggestion, and they can be changeable upon request.
 
each cooking workshop is divided into 3 sections:
1/         gathering and acquaintance while the chef passes general information and presentation of the workshop to be executed.
2/         practical work with either frontal work of the chef instructor in front of the participants in an open kitchen where everyone can look and see all cooking procedure. Or hands on workshop where the participants physically do the working, cooking and baking tasks.
3/         sitting to the table, enjoying the fruits of the work done in the kitchen by the participants.
 
we added two fantastic recipes videos that represent in our opinion the best the French kitchen classicals: the first one preparing foie gras paté. while the other one you'll be able to practice is a tastefullness of butter croissant.
 
    
 
 
we invite you to visit our other workshops such as those who speciphy in ethnic cuisines such as Asian, Italian, Spanish, American, as well as those who specialize in a speciphic produce like Meat, Fish, Vegetables and our multi workshops as part of the sweets course.