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Escape to a cozy French bistro for an evening with Chef Bruno Feldeisen. This three-course menu brings together rustic French flavours, rich seasonal ingredients, and the kind of comforting dishes made for a cold winter evening.

Appetizer
Warm Goat Cheese & Mushroom Tart
A savoury tart with earthy mushrooms and warm goat cheese.

Entrée
Lamb Sausage & Lentil Stew with Herb Cream
A hearty French-inspired stew of lamb sausage and lentils, finished with a fresh herb cream.

Dessert
Dark Chocolate Pot de Crème with Candied Hazelnuts
A silky dark chocolate custard topped with crisp candied hazelnuts.

Join Bruno for an evening of classic French bistro cooking, great food, and plenty of inspiration to bring a little taste of France into your own kitchen.

This is a demonstration-style cooking class. Sit back, relax, enjoy each course, and learn Bruno’s techniques and tips along the way.

Class begins at 5:30 PM and runs approximately 3 to 3½ hours.

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About Chef Bruno Feldeisen

Chef Bruno Feldeisen is an internationally acclaimed chef, author, and judge on CBC’s The Great Canadian Baking Show. Raised in France, Bruno brings more than 40 years of culinary experience from France, the United States, and Canada.

Known for his approachable teaching style, Bruno combines professional technique with a passion for helping home cooks create exceptional food with confidence. He is the award-winning author of Baking with Bruno and The Bacon, Butter, Bourbon & Chocolate Cookbook.

 

**Workshop Refund Policy**

Please make proper note of your workshop day and time at purchase.  Workshop information remains posted online until the day after the class if you need to confirm information.

Tickets are non-refundable, but if you are unable to attend, please feel free to pass your tickets on to another party.

Please understand that food has been purchased and preparations have been done on your behalf sometimes several days in advance, so we are unable to give refunds.

We cannot guarantee that foods will be allergen- or sensitivity-free, but you are welcome to come to class to learn, get recipes and tips. People with allergies and/or sensitivities should be aware that tasting is at your own risk.