French Vegetarian Classics - In Person

A hands-on in-person cooking class culminating in a dinner served with wine and beer. This class is limited to 12 students. Review our registration and cancellation policies here. Proof of full vaccination is required at the door. Masks are REQUIRED for this class.

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)!

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Salade de Chèvre Chaud—Warm Goat Cheese Salad with Herbs, Roasted Walnut & Dijon Vinaigrette

Hachis Parmentier aux Champignons—Vegetarian Version of Hachis Parmentier with Winter Mushrooms Topped with a Celery Root & Yukon Gold Potato Purée 

Haricot Vert au Beurre D'Escargot—Green Beans with "Snail Butter" (no snails involved!)

Tarte Tatin—Apple & Caramel Tart with Puff Pastry

This menu contains the following common allergens: Tree Nuts, 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 courtesy of Zoe McLaughlin}