Flavors of Normandy - In Person

A hands-on in-person cooking class culminating in a dinner served with wine and beer. This class is limited to 14 students. See our registration policies here and our rules for in-person events here.

Located in the Northwest of France, the Normandy region boasts 400 miles of dramatic coastline and lush farmlands. The region is famous for its dairy products like butter, milk, cream and fine cheeses, as well as their world-renowned apple farms. Normandy is also home to the Calvados region, best known for its production of apple brandy. The food is simple but rich thanks to the generous use of butter and cream. With its exceptional dairy products and a shoreline that stretches along the northern border, it is understandable that Normandy is home to some of France’s best-known dishes. In this class, our resident French instructor, Zoe, will guide you through a handful of these iconic Norman recipes.

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Poulet à la Normande—Apple Cider Braised Chicken with Crème Fraîche & Calvados

Purée De Céleri-Rave—Celery Root Purée with Confit Garlic

Tarte Tatin—Apple & Caramel Tart with Puff Pastry

This menu contains the following common allergens: Dairy, Wheat. If you have allergies or dietary restrictions that concern your ability to cook along, please e-mail info@18reasons.org before purchasing a ticket.

Let’s Cook Together! 

Zoé McLaughlin was born in Paris and raised in San Francisco. She graduated from Le Cordon Bleu in Paris and worked in restaurants in France while she wrote and published her first cookbook – a collection of family recipes influenced by her multicultural upbringing.  She now lives in San Francisco, where she works in the non-profit culinary world and hosts online cooking demonstrations.  She has a passion for bringing together the diverse flavors and culinary traditions of the Bay Area with the time tested techniques of classical French cooking.

_{Photo Credit: Zoé McLaughlin}