Learn to Cook the Classics at Le Cirque's New Cooking Class

Joanna Fantozzi

We made the Le Cirque lobster salad which consists of fresh lobster meat, avocado, grapefruit and asparagus spears.

Daniel Boulud, David Bouley, and Jacques Torres all got their start at Le Cirque, Sirio Maccioni’s New York institution, and now you can too.  Le Cirque will be offering Saturday morning/afternoon cooking classes in both the savory and pastry departments from now until June 21st for $200 per person.

During the savory culinary class, you’ll watch as brand-new executive chef Raphael Francois takes you through preparing variations on three of the restaurant’s culinary classics from A Table at Le Cirque, the cookbook released in 2012. You’ll eat each of these dishes in a three-course meal following the class.

Although the dishes prepared at the class may vary by current menu and season, The Daily Meal learned from chef Francois how to make and properly plate lobster, avocado, and grapefruit salad; beetroot risotto; and a simple but delicate breaded flounder. Chef Francois also gave tips on finding fresh ingredients, proper knife skills, and the creative thought process behind plating.

You can make reservations at www.lecirque.com


Joanna Fantozzi is an Associate Editor with The Daily Meal. Follow her on Twitter @JoannaFantozzi