Butter isn’t just a luxurious ingredient—it’s a cornerstone of French cooking, bringing depth, richness, and texture to countless recipes. From creating flaky pastries to elevating simple vegetables, butter has an unparalleled ability to transform dishes. This class highlights classic French techniques for cooking with butter, along with tips for applying them to a wide range of recipes to enhance your culinary repertoire. Techniques you will learn will be crafting rough puff pastry, creating silky butter sauces, making nutty, aromatic brown butter, and preparing versatile compound butter. The menu will include savory leek, walnut and blue cheese galettes,
sautéed salmon with beurre rouge, carrots with Gremolata butter, an brown butter sablés.