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David Lissner
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Watch and taste at the French Pastry School

floating islands


Learn about the techniques of patisserie from The French Pastry School without investing in an intensive, hands-on course. The Loop-based school now offers its “Tasting Series,” two-hour demonstrations by their chef-instructors. You get to watch as well as taste.

Scott Green

Scott Green

In the next class, “Classic Bistro Desserts: A Menu of French Favorites,” at 6 p.m. Friday, April 19, Chef Scott Green will showcase creme caramel (aka flan), floating islands (meringue in Tahitian vanilla creme anglaise) and panna cotta along with a dessert wine pairing.

The class is $75 and includes the demonstration, tastings of all recipes prepared, a beverage pairing, recipes and a gift to take home. Reservations are required.

“Tasting Series” classes take place about once a month. Upcoming classes include: “The Incredible Crêpe: Sweet and Savory Samplings” May 10, with Chef Dimitri Fayard and “The Joy of Summer Canning and Preserving, June 7.