Vegetarian French Classics

This is a live, interactive, hands-on cooking class held online via Zoom.

France in the past may not have been seen as a haven for vegetarians – in fact, it was often thought that being a vegetarian meant that you didn’t eat beef. But in recent years, France has seen a shift towards a more vegetarian friendly diet. With the abundance of affordable fruits and vegetables found in local markets, vegetarian dishes have replaced meat as the main course. Many French classics actually start with a vegetarian base. Learn how to make these French classics that highlight seasonal vegetables (with a healthy dose of butter)!

MENU:

Gougères – Baked Savory Choux Pastry with Gruyère Cheese

Soup Au Pistou – A Classic Provençal Soup Celebrating Summer! Seasonal Vegetable Soup with French Pesto

Poires Pochée au Vin Rouge et Epices – Pears Poached in Red Wine and Spices

Equipment and Ingredient List for the class found here – check before signing up for the class. 

This menu contains the following common allergens: fegg, 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.

If you’re new to 18 Reasons online, please read this guide: How to Take an Online Class at 18 Reasons. Five calendar days before class, 18 Reasons may decide to cancel this class if not enough tickets are sold. We will notify registrants by email about cancellations.

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.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.