Our basic class options and upgrades

 

A. Fish Class

Basic

• Red Miso baked Salmon

• Rice Cake with Gastric (Sweet and Sour)

• Cherry Tomatoes and sweet peas medley

 

Upgrade 2 - Adds

• Fresh Smoked Salmon Poîlée with Pear and Ginger

• Roasted Asparagus Balsamic Reduction

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B. Beef Class

Basic  

• Steak Haché with Green Peppercorn Sauce 

(Fancy French Hamburger) 

•  Gratin Dauphinois (Potato Gratin) 

•  Salad Composée

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Upgrade 2  - The above is replaced by

 The Bistro Classic:

• Steak au Poivre (Hanger, NY Strip or Similar Cut, Peppercorn, cognac cream sauce)

• Gratin Dauphinois (Potato gratin) 

• Salad Composée

OR

• Entrecôte Marchand de vin (Rib eye with red wine reduction, shallots, tarragon sauce)

• Gratin Dauphinois (Potato gratin) 

• Salad Composée

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Upgrade 3 -  The Côte de Boeuf for 2 (Bone in ribeye steak or Bone-in cowboy steak) 

•  Gratin Dauphinois (Potato Gratin) 

•  Salad Composée.

 

C. Chicken Class

Basic  

•   Poulet Chasseur (Hunter Style Chicken) 

•   Truffled Potato/Parsnips Purée 

 

Upgrade 2  -  The above can be replaced by

• My Mom’s Chicken Paupiette (chicken breast pané and stuffed with Walnut pistou, prosciutto and cheese) with Mushroom Madeira Sauce

• Truffled Potato/Parsnips Purée 

• Braised fennel

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D. Shrimp Class

Basic

• Shrimp Gratin Thermidor Reinvented

A modernized take on the French classic “lobster Thermidor," made lighter and brighter.

• Tarragon Saffron Rice

 

Upgrade 2 - Adds

• Grilled Shrimp Flambé over Greens with Balsamic Gastric

 

E. Vegetarian Class

 Basic 

• Grilled Portobello with Green Peppercorn Sauce 

•  French Potato Galette

•  Green salad

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Upgrade 2 

• Mushroom Risotto or Beet Risotto (to replace the galette)

• Grilled Portobello with Green Peppercorn Sauce 

•  Green salad

 

F. Pasta Duo or Trio Tasting Class

 

Basic  - minimum of 4 guests - contact us if your group is smaller. The Two-Pasta recipes class is $120/guest. 

• Crudités Salad 

• Green Sauce - Fall Pistou (Pesto) Pasta Primavera with Chicken

• White Sauce - French Carbonara Pasta

• Served with Welcome Cocktail

 

Upgrade 2  -  minimum of 4 guests - contact us if your group is smaller.  (+$45/person) 

Adds one more recipe to make the Italian flag : Green  White  Red. 

• Crudités Salad 

• Green Sauce - Fall Pistou (Pesto) Pasta Primavera with Chicken

• White Sauce - French Carbonara Pasta

• Red Sauce - Pasta Ragou Bolognese style (a very special red meat sauce)

• Served with Welcome Cocktail

 

G. Dessert Duo or Trio Tasting Class

Basic  - minimum of 4 guests - contact us if your group is smaller. 

The two-dessert class is $120/guest, 

• Crème Brûlée

• Chocolate Soufflé

• Served with Welcome Cocktail and Appetizer 

 

Upgrade 2  - minimum of 4 guests - contact us if your group is smaller.   (+$45/person)

Make the Class a Dessert Trio Tasting Menu. Add one more recipe to take home. 

• Crème Brûlée

• Chocolate Soufflé

• Tarte Tatin (upside down caramelized fruit tart)

• Served with Welcome Cocktail and Appetizer 

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Review our upgrades to enhance your experience.

(Pay in person for upgrades when you are at the class :) 

 

Optional Upgrade 1: 

      

This option offers a customized class to accommodate allergies and personal requests, as well as a welcome cocktail or mocktail and a thank you sweet.   Additional $30 / person. 

(This option will apply to all guests in your individual booking.) 

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Optional Upgrade 2  (see itemized descriptions above): 

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This includes Upgrade 1 plus an appetizer to accompany the cocktail or mocktail.

Plus, a second or upgraded entrée recipe and more involved techniques. 

And, a desert made by the chef will close the meal.

This class is 30 to 45 minutes longer.  Additional $50 / person.
(This upgrade will apply to all guests in your class) 

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Optional Upgrade 3: 

A deluxe customized menu with cocktail, appetizer, desert and your choice of entrée (local catch of the day, Pink Key West shrimp and Gulf coast Red shrimp, Prime cuts of meat, Wagyu beef,  duck, lamb, etc). 

Upgrade 3 offers a more personal experience, expanded menu possibilities and more involved techniques.
This class is 30 to 45 minutes longer.  Additional $60-$75/person depending on food cost and recipe choice.
(This option is offered to private groups only, unless all guests in a public class select this upgrade.)

 

 Here are a few examples of classes with upgrade 3: 

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The Bistro Steak Classic

• Filet with black peppercorn cream sauce (steak au poivre) AND entrecôte with red wine sauce Bordeaux style (steak Marchand de vin).

 

The Duck class:

•   Duck magret and confit Périgord style.

 

The Lamb class:

• The secret to a perfect lamb chop

• Lamb stew Moroccan style (Tagine)

• Braised lamb shank with white beams Bistro style

 

A Few Classics:

• Salad Niçoise with fresh seared tuna (green beans, tomatoes, baby potatoes, hard boiled eggs, cucumbers, olives and much more).

• Local fish in papillote with Thai basil tomato sauce, wrap in Swiss chard.

• The perfect sea scallop. Cook like a Michelin star restaurant.

• Savory and sweet crêpes with multiple stuffings. Great for children and adults, a party favorite.

 

French Power Lunch: Fancy sandwich and champagne class.                        

• Pan Bagnat (famous sandwich from Nice, a complete meal), great for picnic and the beach.                                 •

• Croque monsieur/madame - another café classic. 

• Champagne and its cocktails. 

 

The Voyage Series:

- Voyage series: Peru (Ceviche class :) 

- Voyage series: Vietnam (green papaya salad with beef and chicken satay style class :) 

- Voyage series: Spain (Pailla class :)

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I can also create a class for your private party special request or a romantic couple tête à tête. 

 

Or I can be your private chef for your special event or celebrations. 

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A Note About Our Ingredients -

We do our best to source the best ingredients for our creations.

Growing up in France, I loved going to the farmers market with my mom. Her cooking was based on what she would find at the market or grow in her garden, plus the occasional game my father would bring home.

So two or three times a week she visited her Jardiniers, Poisonnier, Boucher and of course Fromager. 

It is called “faire le marché”.

So I am carrying on the tradition.

Yes the ingredients are more expensive but your meal is only as good as the ingredients you use. Then comes the technique, tricks of the trade and the passed down secrets.

We base our menu around seasonal recipes and we use Organic produce as much as possible when available and we always try to source from our local farmers markets.

I choose grass-fed or USDA Prime beef and lamb, Berkshire Pork and organic free range chicken or red heritage when available. 

For the top meat try Wagyu beef or Iberico Pork and Sasso pasture raised bird.

Our wild-caught seafood is local and conscientiously sourced. If it is farm raised we use sustainably-labeled products that subscribe to the highest standards.

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You do pay a little more but now you know where your money is going.

I hope that makes you feel good, and trust me you can taste the difference.

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When in St Augustine come share our unique experience with celebrity Chef AlexG.