French Cooking Class in Baltimore (Includes 3-Course Meal)
TICKET PRICES STARTING FROM
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Overview
Step into a welcoming Baltimore kitchen and uncover the traditions of French cooking with guidance from a local chef. Your hands-on cooking class features: - First course: French onion soup, topped with Gruyère and crisp croûtons. - Second course: Choose as a group between coq au vin, chicken braised in red wine with mushrooms and herbs, or beef Bourguignon, beef simmered in red wine with vegetables. - Dessert: A golden tarte Tatin made with caramelized apples and puff pastry, or delicate coconut macaroons. Along the way, you’ll practice essential French techniques, from braising meats to reducing sauces and working with pastry. This interactive session blends practical skills with indulgent dishes, leaving you confident to recreate French classics at home. Guests are welcome to bring wine or beer to sip as you cook and savor your creations.
TICKET PRICES STARTING FROM
Taxes and fees will be calculated at checkout
GET TICKETSTicket Options (1) Options Available
Option(s)
French Cooking Class in Baltimore (Includes 3-Course Meal)
Starting from
$115
Ticket Information
- Mobile or paper ticket accepted
- One per booking
What's Included
- Enjoy a 3-course menu with French onion soup, coq au vin or beef Bourguignon, and dessert.
- Set in a welcoming Baltimore kitchen with authentic French flair.
- Small class size for a more personal, hands-on experience.
What's not Included
- This is a BYOB event. Guests are welcome to bring wine and beer to enjoy during the class.
Cancellation Policy
- For a full refund, cancel at least 24 hours before the scheduled departure time.
Additional Info
- Wheelchair accessible
- Service animals allowed
- Transportation options are wheelchair accessible
- All areas and surfaces are wheelchair accessible
- This cooking class is designed to accommodate a variety of dietary needs! Please let us know in advance, and we'll do our best to tailor the experience to suit your preferences and restrictions.
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