Cuisine or Pastry Class
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?
$70 per class

Chef Club
For more information and Registration: Helen Ball
(713)358-5074 or hball@ciaml.com

World of Wine
Wine Class: 3:00pm – 6:00pm
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!


How much does it cost?
$70 per class



World of Wine
For more information and Registration: Helen Ball
(713)358-5074 or hball@ciaml.com


Due to the ordering of ingredients, we ask that you please register before the Tuesday of each class.
8 students minimum for each class

Cuisine: Chef Sebastien “Thailand” Green papaya salad / Pad Thai / Green chicken curry.

PASTRY:Chef Lee:MIDDLE EASTERN THEMED: - MA’AROUD (date “cookies”): soft, flaky pastry wrapped around tender, sweet date and walnut filling with spices.

- RUGELACH TWISTS: crumbly, sweet dough twists spread full of gooey chocolate Filling.

 

PASTRY:Chef Jacques: International treats – Coconuts tapioca, Chocolate samoussa, Pineapple tea cake

Cuisine: Chef Sebastien

 

“Mediterranean” Fava bean falafel / Spanakopita / Lebanese taboule / Baba ganoush Hummus / Pita bread / Beetroot deep.

 

PASTRY:Chef Philippe Harel: Crepes

PASTRY:Chef Philippe Dege: Chocolate tart and Earl Grey

Cuisine: Chef Sebastien

“Louisiana” Cajun seafood au gratin / Jalapeño-cheddar cornbread / Crawfish etouffee Mardi Gras rice.

PASTRY:Chef Christelle :Macarons

PASTRY:Chef Lee:DEATH BY CHOCOLATE - flourless mini chocolate bundts filled with decadent kahlua ganache - creamy coconut and toasted walnut fudge bites

 

Cuisine: Chef Sebastien “Mexico” Pork rinds in salsa verde / Chicken in mole Poblano / Mexican rice.

PASTRY:Chef Jacques: Churros – Make your own churros with 3 different sauces

Cuisine: Chef Sebastien “Peru” Beefanticuchos / salsa criolla / Flounderceviche / Aji de gallina.

PASTRY: Chef Philippe Harel:French Baguettes

PASTRY: Chef Philippe Dege: Japanese cotton Cheese cake

Cuisine: Chef Sebastien “Brazil” Sea bass & shrimp moqueca / yucca croquettes / Brazilian pesto PASTRY:Chef Lee:A TASTE OF TURKEY - lokma: sweet fried balls of light and airy dough drizzled in sticky spiced syrup

- sutlac: creamy rosewater and cinnamon rice pudding with toasted pistachios

PASTRY:Chef Christelle: Chocolate bonbons


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