Recreational Classes

Photos of recreational classes.
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Le Chef Club

Cuisine or Pastry Class: 9:30am – 1:00pm

Come enjoy a hands-on, interactive class. End with a generous tasting and a nice glass of wine. And leave the clean-up to us! We provide the ready ingredients and tools; bring only your appetite! Learn from our professional chefs that make Culinary Institute LeNôtre® second-to-none in the USA!

You will receive:

  • Chef Toque (LeNôtre Chef Hat)
  • Recipe Cards
  • To-Go Serving of the Dish You Prepared
  • Glass of French Wine
  • LeNôtre Certificate

How much does it cost?

Number of ClassesPrice
1 Class$70 per class
2 Classes$60 per class *
4 Classes$55 per class *
6 Classes$50 per class *

* Bulk classes are good for one person. All sales are final.

Chef Club
For more information and to register: Ellen Hogaboom
(713) 358-5064 or ehogaboom@ciaml.com

World of Wine

Wine Class: 9:30am – 1:00pm

At our tastings, we will explore a different wine region of the world and you will enjoy a sommelier designed experience wit tastings from Australia and New Zealand, South Africa, West Coast America, South America, and a region of France. Bring your family and friends along and experience our Collegiate atmosphere with the ease of a small group, sampling some of the best wines the world has to offer along with our delicious breads and cheeses!

You will receive:

  • Chef Toque (LeNôtre Chef Hat)
  • Recipe Cards
  • To-Go Serving of the Dish You Prepared
  • Glass of French Wine
  • LeNôtre Certificate

How much does it cost?

Number of ClassesPrice
1 Class$70 per class
2 Classes$60 per class *
4 Classes$55 per class *
6 Classes$50 per class *

* Bulk classes are good for one person. All sales are final.

World of Wine
For more information and to register: Ellen Hogaboom
(713) 358-5064 or ehogaboom@ciaml.com

Due to the ordering of ingredients, we ask that you please register before the Thursday of each class.

Schedule of Classes

June 3

Cuisine: Chef Cedric Gavoille
Ligurienne Rabbit with homemade pasta and parmesan

Pastry: Chef Philippe Harel
Fresh Bread Series III: Croissants- Traditional Parisian, Chocolate and Raisin

June 10

Cuisine: Chef Benoit Coquand
American grilled chicken with pommes gaufrettes and gilled mushrooms

Pastry: Chef Yann Migault
Modern Tart using a variety of fillings and fresh fruit toppings

June 17

Cuisine: Chef Jean Moysan
Father’s Day: Chicken and Herb dumpling soup with salt crusted?slow roasted prime rib in a Merlot reduction and scallion potato cakes

Pastry: Chef Philippe Harel
Father’s Day: Strawberry Trifle: Sponge cake and custard layered with whipped cream and fresh strawberries

June 24

Cuisine: Chef Cedric Gavoille
Pan Seared Gruper with baby zucchini scales and olive oil mashed potatoes and lobster sauce

Pastry: Chef Philippe Harel
French Macaron: Eight delectable confections with 8 distinct appearances and flavors

Wine: Charelle Grant – Washington/Oregon, USA

July 8

Cuisine: Chef Francis Fauquenot
Lasagna al forno: Homemade pasta with a Bolognese sauce, Béchamel sauce and mozzarella cheese

Pastry: Chef Philippe Harel
3 Different Fruit Tarts: Fresh fruit puff pastry tart, Apple tart, Pear Almond tart

July 15

Cuisine: Chef Pascal Lucas
Gulf Coast crab cakes and fried leeks with a Béarnaise sauce, shallow poached Halibut Deglere and rice pilaf

Pastry: Chef Francis Grosse
French Macaron: Nine delectable confections with eight distinct appearances and flavors

July 22

Cuisine: Chef Jean Moysan
Seafood Series #1: Caramelized sea scallops with a New England style clambake (clam, mussel, shrimp, Maine lobster, andouille sausage, red bliss potatoes and corn)

Pastry: Chef Philippe Harel
Three types of multi-layered laminated sweet pastries (Danishes) using seasonal fresh fruits

July 29

Cuisine: Chef Benoit Coquand
Lebanese beef and bulgur kibbeh with Baba Ganoush and hummus/pita bread

Pastry: Chef Francis Grosse
A modern take on the classic Madeleine pastry with different textures and cream filling

August 5

Cuisine: Chef Francis Fauquenot
Lamb chops and chicken with a vegetable stew and Moroccan couscous and preserved lemons

Pastry: Chef Philippe Harel
Crepes: Four types of classic French crepes using chocolate, fruits and Chantilly cream

August 12

Cuisine: Chef Pascal Lucas
Spicy Satay Sticks with cumin scented kofte brochettes accompanied with a mint yogurt dip and steamed basmati rice

Pastry: Chef Francis Grosse
French Macaron: Nine delectable confections with eight distinct appearances and flavors

August 19

Cuisine: Chef Jean Moysan
Seafood Series #2: Softshell crab in a sweet and sour cherry gastrique, with pan seared halibut and butter poached marble potatoes

Pastry: Chef Francis Grosse
Bagatelle Cake

August 26

Cuisine: Chef Benoit Coquand
Mango and Flounder Ceviche with a Peruvian crab Causa limena

Pastry: Chef Philippe Harel
Bread Series #1: Quick bread- banana bread, lemon cake, marble cake

September 9

Cuisine: Chef Francis Fauquenot
Seafood Paella with monkfish, shrimp, clams, squid, mussels, chorizo, lobster and artichokes

Pastry: Chef Francis Grosse
Autumn Leaves

September 16

Cuisine: Chef Jean Moysan
Seafood Series #3: New England clam chowder and wild cod persillade with asparagus and vichy carrots

Pastry: Chef Francis Grosse
Chocolate bonbons with a rich and delectable praline and ganache filling

September 23

Cuisine: Chef Benoit Coquand
Greek Lamb Moussaka with a Greek salad and homemade vinaigrette

Pastry: Chef Philippe Harel
Six types of shot glass desserts with unique flavors, appearances and toppings

September 30

Cuisine: Chef Jean Moysan
Seafood Series #4: Sun gold tomato gazpacho and salt crusted Gulf Red Snapper with a saffron risotto and lemon aioli croutons

Pastry: Chef Francis Grosse

French Macaron: Nine delectable confections with eight distinct appearances and flavors