Alliance Française d'Indianapolis

Where the Francophiles of Indy Meet

AFI Cooking Classes

BienvenueWe are pleased to announce part of our up coming Cooking Series for 2014!

Our first class, to be taught by Renaud Sicard, features the Sauce Bechamel in Bouchee a la Reine and Gratin Dauphinois!  Thanks to our enthusiastic membership, this class has already filled!

Our next class will be taught by Albert Rene Trevino of “Rene’s Bakery” and will feature pate a choux (with two varieties–profiteroles and  gougeres).  It will take place on Wednesday evening, December 4 from 6:30-8:30 at Indy’s Kitchens located at 2442 Central Avenue. The class will cost $45 for members/$55 for non members. We still have some space available in this class, so if you are interested in joining us, you may contact us at:

Bon appétit!

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One comment on “AFI Cooking Classes

  1. Alicia Byers
    June 21, 2013

    To the students of the “European Cold Soups” class: I made Renaud Sicard’s signature Watermelon Soup today, and tried a slight variation. I used the original recipe calling for 1/2 a watermelon, but took the other half and diced it. After making a puree of the original recipe, I added the diced watermelon to allow it to soak in the soup (this was my mom’s suggestion!). While it changes the texture of the original soup, I like the “substance” that the diced watermelon adds to the dish. As to the amount of “Essence of Rose”: some of you spoke of making the soup without the rose essence, but I feel it gives a subtle depth of flavor that I was reluctant to omit. However, I used the “smidgen” spoon of my set of small measuring spoons, and added just 2 drops to the mixture. I love the results!!!

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This entry was posted on October 20, 2013 by .

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