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Check out our corporate online classes

Learn to make French Appetizers in a private online class!

5.0 (4 Reviews)
Approximately 1.5 hours
English or French

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Your host Léonie
Leonie became passionate about cooking and baking when she realized what a central place food occupies in our everyday life. Leonie learned to cook from her parents as a young child growing up in France. Because she became a vegetarian when she was 10, she also learned to cook for herself. In her words, “Food gathers everyone and everything together. It tells so much about a country, a community and a person.” Originally from France, Leonie finds inspiration from traditional and family recipes, from travel and stories, and her French roots. A young university student, Leonie lives an active and healthy lifestyle in Germany and enjoys creating simple, healthy and delicious dishes that remind her of home.

Highlights
  • Learn to make a variety of appetizers
  • Private, one-on-one online instruction with a French native
  • Scheduled mutually at your convenience (host lives in Cologne, Germany (GMT+2))
  • Customization available for dietary restrictions or preferences
  • Recipes and ingredients list will be emailed in advance of class
  • Travel from your own home and learn culinary traditions of France!
What will you cook together
  • Menu 1: Gougères (Cheese choux) + 3 dips (Green olive tapenade, Green pea pesto hummus, Honey and dijon mustard yogurt dip)
  • Menu 2: 2 Tartines (open faced sandwiches) + 2 dips (Pumpkin spices honey and dates hummus, Beetroot and cumin hummus)
  • Please include your menu preference in the "Special Requests" field, or menu 1 will be selected as default
Ingredients
See Full Ingredient List
  • Menu 1:
  • 1 cup of water
  • 1/3 cup of butter
  • 1 cup of flour
  • 3 eggs
  • Handful of grated cheese Salt and pepper
  • 1 cup of green olive without pit 1 tbsp of olive oil
  • 1 clove of garlic
  • Salt and pepper
  • 1 cup of green peas (frozen)
  • 1 tbsp of tahini or almond paste
  • 1 clove of garlic
  • 1⁄2 lemon juice
  • 1 cup of herbs (fresh basil and/or parsley, dill...) Or 2 tbsp of pesto paste
  • Salt pepper
  • 1 cup of Greek yogurt
  • 1 tbsp of honey
  • 1 tsp of Dijon mustard
  • 1 tsp of apple cider vinegar
  • Menu 2:
  • 1 pear
  • Cheese (should be creamy like camember, mont d’or, brie)
  • 2 tbsp of walnuts
  • 1 tbs of maple syrup or molasse or honey
  • Salt and pepper
  • 1 cup of pumpkin
  • 2 tbsp of balsamic vinegar
  • 2 tbsp of olive oil
  • 1 tbsp of maple syrup or molasse or honey
  • Goat cheese (bûche or fresh)
  • Salt and pepper
  • ½ cup of grapes without seeds
  • 1/2 can of Chickpeas
  • 1 tablespoon of tahini
  • 1 tablespoon of olive oil
  • 2 tablespoons of fresh water
  • 1/2 juice of a lemon
  • 1 teaspoon of Dijon mustard
  • Salt and pepper
  • Pumpkin spices and dates hummus
  • 5 pitted dates
  • 1 tsp of pumpkin spice
  • Beetroot and cumin hummus
  • 1 cooked beetroot
  • ½ tsp of cumin seeds
  • Optional: cream cheese, some seeds, sprouts and fresh herbs like parsley

Gallery


Online Class Reviews
5.0 (4 Reviews)
Lina 17 November 2020
"Léonie was such a pleasure to work with! She was patient and shared great tips on how to use leftover ingredients, and how to play with flavors. My quiche was great, and I'm so excited to try out variations of this same recipe with my newfound knowledge! Try this, you won't regret it!"
Stacey 10 November 2020
"This was a gift from my sister. It was wonderful to be able take a cooking class together despite living in separate countries and lockdown. Leonie was very friendly and we were delighted with our quiches! Unfortunately the mousse was less successful due to a lack of electric whisk, whoops. We would definitely recommend this class. Thank you Leonie!"
Celia 28 June 2020
"Léonie is a great cook and delightful teacher. Thank you!"
Heather & John Patton 18 May 2020
"Our family spent a Saturday morning creating a delicious French lunch with Léonie. Our kitchen smelled amazing from the very first step (warming the herbes de Provence in olive oil for the ratatouille quiche filling) until we took the finished quiche from the oven. I wish I could attach a photo - the rustic quiche was beautiful AND delicious. Léonie also taught us the simple steps to make an amazing traditional mousse au chocolat for dessert. And then for Léonie's best kept secret: what to do with any extra ratatouille filling...use it as sauce for lasagne the next day! "
Reserve Now

$36 initial guest
+ $18 each additional screen (max 9)
+ ADDITIONAL GUEST SCREEN DETAILS
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HOW IT WORKS
  • Submit your request and payment and receive confirmation details and recipe (typically within 48 hours)
  • Meet your host online at your agreed time for your private cooking lesson!
  • Free cancellation up to 48 hours before event