Culinary Classes
More like entertainment than instruction, Chef Louis' classes are for all cooking enthusiasts from curious diners who rarely set foot in the kitchen, to aspiring chefs seeking new recipes and techniques. Ideal for private parties and corporate celebrations or teambuilding sessions - participants can sit back with a glass of wine and watch, or roll up their sleeves and participate in the menu preparation.
Classes are designed for groups of 10 – 20 and are held Monday through Friday evenings at our studio kitchen located at 159 East 1st Street in North Vancouver. (Kitchen entrance is in the lane between 1st Street and Esplanade)
The following are suggestions only, if you have something specific in mind, Louis will work with you to design a class with a theme and menu of your choice.
Fall and Winter
Cooking Class Suggestions
Fusion Cooking
Explore the art of Fusion cooking. Turning away from the classics, many chefs today are melding or blending flavours from around the world with delicious results.
- Carrot & ginger cream soup with candied sunflower seeds
- Duck a l'oriental served with a chilli lime sauce and butternut squash strudel
- Pink pepper dusted ice-wine zabaglione served in demi tasse
Amuse Bouche for the Festive Season
Learn to prepare a selection of delicious bite-sized foods perfect for the holiday season.
- Rare Ahi tuna with red peppercorn aioli on pappadum
- Butternut squash strudel with pear chutney
- Proscuito wrapped asparagus with caramelized onions
- Nutcracker prawns in crispy noodles with mandarin wasabi
Get Sauced with Louis
Dress up your everyday meals and impress dinner guests with quick and easy to prepare sauces. Serve poached salmon with a Beurre Rouge, dip grilled vegetables in Garlic Aioli, or pour Peppercorn Demi Glace over a rib eye steak. A great sauce can make any meal special:
- Red Wine Butter (beurre rouge)
- Cashew, Ginger dipping sauce with fresh Kumquats
- Classic Aioli
- Peppercorn Demi Glace
- Green Curry with Lemongrass
Mini Meals - the latest trend in cocktail parties
Offering a hearty and satisfying alternative to traditional hors d'oeuvres these themed foods are ideal for cocktail parties. Learn to prepare a selection of fork-friendly mini entrees that can be eaten while mingling or networking (choose three):
- Lobster & Morel Mushroom Gratin
- Beef Tenderloin Medaillions & Fall Vegetable Cassoulet on Crispy Potato"Hay, Lavender sabayon
- Warm Crispy Duck & Endive Salad with Dried Cranberries, Bittersweet Cassis Vinaigrette
- Grilled Portobellini Mushroom Roulades, Balsamic Chianti Reduction
- Seared Salmon Filet , with Scallion Emulsion
La Table du Chef Louis
If you're celebrating a birthday, anniversary, or just looking for a unique alternative to restaurant dining, Louis offers dinner classes for groups of eight to twelve people. A sample menu is presented below but Louis will work with you to create a menu just right for the occasion.
- Classic Lobster Bisque "en Croute"
- Warm Oka Cheese on Walnut Filone served with New Growth Leafy Greens & Grey Shallot Vinaigrette
- Roasted Rack of Venison with Juniper Currant Glace de Viande served with Black French Lentils & a Chestnut Asparagus "Raft"
- Pear & Almond Cake with Warm Berry Compote
Contact us at 604-904-7720 to reserve.
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