Epitourean.com

I believe food can be an adventure in gastronomic education. As you learn, your taste buds acquire a new appreciation for culinary delights, and you seek other taste adventures. Plus, every seven days our taste buds change, as do all of our cells. As such, each week we can build upon our repertoire of taste. Our cooking classes are here to teach and stimulate you - the student chef. Come and partake in our classes and fulfill your wish to become a gourmet chef, or indulge in your fantasy to learn to make dishes not readily available elsewhere.

Our Chefs will inspire you with their zest for cooking, tasting, testing, mixing and matching of food and wine.

I believe that food and wine cannot be separated, that one compliments the other so much that neither is complete alone. Allow me to take you away from the stress of everyday life, where I will create a relaxing and fun adventure in the kitchen that will demonstrate traditional and regional French cooking, basic techniques and style at it's best!

Everyone deserves the opportunity to learn what they want. If none of our classes look appealing to you, create your own menu! I am here to serve you, and to make your cooking class experience one you will not soon forget. My objective is for you to have a fun time in a none threatening, totally accepting environment.

Our History:

Even though we may be fairly new to the cooking school business, our Master Chefs have years of experience from starting the first training course for the cooking staff of the Sheraton Hotel Chain, cooking with the late Julia Child, providing gourmet meals for the wine elite of the world, and even cooking meals for U.S. Vice Presidents and Presidents.

I have been around gourmet cooking all my life being raised in France and Morocco. My mother's side of the family comes from Alsace, while I was raised in Loire Valley, and also in French North Africa, Morocco. The women in my family are known for being excellent cooks. I truly believe that cooking is an art, part preparation and part presentation, both equally important. It's much easier to cook if you have seen the dish prepared in front of you, same for the serving presentation. I hope you will enjoy these classes as much as I enjoy picking and choosing the recipes to share with you.

L’Auberge Edge of Seattle Cooking

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Culinary Category

Culinary Focus