French Cooking Class
Young Chefs in Training
Book now for Oct 4th, 2019 – 25 spots only!
The petit chefs have returned! Parents have a relaxing night out while your little ones and their friends will be cooking and having a merry old time in their very own dinner party!
One of life’s simple but greatest pleasures is good gastronomy – Which is exactly what our little chefs will be experiencing for themselves! Our chefs-in-training will stay warm and satisfy their taste buds with the following menu:
The petit chefs are going to deploy their culinary skills to whip up a hearty serving of…..wait for it….delicious and yummy Lentil Burgers. The chefs will be using fresh celery, dry lentils, sweet potato and a variety of spices to bring the Lentil burgers to life. The burgers will be served with a variety of toppings and fresh buns. If that doesn’t get you salivating, I don’t know what does. For the dessert entree, the young chefs will use their creativity to create the most exquisite yogurt parfait topped with fresh servings of fruit. Healthy and tantalizing to the taste buds all at the same time.
Fresh juice will be served!
Instructions will be given mainly in French with some English. Children from the French immersion and French schools are highly encouraged to participate.
25 spots only! Register early to book your spot. The class always reaches its maximum capacity.
Except when it is VEGAN Cooking, these meals may include ingredients such as milk, cheese, and meat (Halal). The facility cannot guarantee a peanut-free environment.
Cooking Classes Schedule 2019/2020
During the school year, we host special French cooking classes for kids once every two/three months so that your children will have a fun evening safely testing out their culinary skills with French Gastronomy. Our past cooking classes were such hits, that by parents’ and children’s request, we decided to consistently offer these classes. At My French Club, we love the energy the kids bring and the happiness that they experience during our events!
Friday Oct 4, 2019
Friday December 20, 2019
New Dates TBA very soon for 2020
We feel so inspired by our young chefs in the making! Check out our gallery and the menus below from some of our previous classes.
June 2019: They prepared a vegetarian dish with Vegan Lasagna rolls filled with tofu ricotta and covered with a yummy pasta sauce. Healthy, hearty, and absolutely delicious! Along with this perfectly fresh pasta dish they made Zucchini Tater Tots. To top it off, the final item on the chefs’ list of recipes for the evening was a widely-loved dessert; chocolate-dipped fruit skewers.
February 2019: They prepared a vegetable lentil soup made with onions, carrots and celery flavored with garlic, bay leaf and oregano. They dressed it with rustic cheddar and got to savor it with chive tea biscuits that they had prepared before. Following on the heels of this appetizing soup, the little chefs concocted dessert in the form of a moist and fluffy French Apple Upside Down Cake. Yum!
December 2018: They prepared a creamy, oozy Cauliflower Mac and Cheese with a fresh side green salad of romaine lettuce and croutons dressed with lemon juice, olive oil, dijon mustard, and parmesan cheese. For dessert, children enjoyed rustic peach and berry tarts in every bite of the classic rustic French dessert clafoutis.
September 2018: They prepared a Gratin au fromage with Potatoes cupcakes. They enjoyed their gratin with a fresh side salad dressed with a tangy-sweet honey and poppy seed vinaigrette. The dessert on the menu was the delectable and decadent Chocolate Cherry Croissant Bread Pudding; a perfect way to satisfy the chefs’ sugar cravings.
March 2018: They prepared a traditional recipe of Ratatouille, which is a French Provençal dish from the South of France. To complement the stew, they prepared tasty garlic baguettes. To top it off, the final item on the chefs’ list of recipes for the evening was a widely-loved dessert; chocolate-dipped fruit skewers.
December 2017: The children whipped up some mouth-watering gratin dauphinois (potato and broccoli au gratin), a delicacy from the Dauphine region of France. Using the French culinary “gratin” technique, our little chefs topped up the dish in a casserole with tuna, cheese and butter, grilled to perfection to create a golden crusty top layer. They then baked chocolate French biscuits as their yummy dessert.
Sept 2017: Provencal Tomato Rice Soup, a specialty of the Provence region of France in the South East of France. This rich comforting soup flavored with dry/fresh thyme, fennel, and basil, doesn’t just gives it a rich look but also an exotic aroma and a great texture too. This meal was enjoyed with fresh garlic bread that children would have prepared. Following on the heels of the appetizing soup, the little chefs were busy concocting dessert in the form of a moist and fluffy French Apple Upside Down Cake.
June 2017: French onion soup accompanied by the classic French bistro meal, croque monsieur. For dessert, children enjoyed juicy strawberries and peaches in every bite of the classic rustic French dessert clafoutis.
March 2017: The menu comprised of hearty vegetable lentil soup and some mouth-watering Cheese Scones to follow. The kids then indulged in concocting Ice Cream Sundae with Chocolate & Vanilla Pudding with Fruit and Cream.
December 2016: We prepared a Montreal poutine as the French province is well known to be the birthplace of the curd poutine. Along with this perfectly squeaky and fresh cheese poutine, we enjoyed a nice serving of lean flavorful tilapia fish. Children also got to prepare the very popular sables de Paris that are French butter cookies for their desert.
Sept 2016: Children enjoyed a creamy, oozy Mac and Cheese, as well as chopped-up fruits and threaded the pieces onto cocktail skewers. To French it up, children enjoyed a specialty hailing from the South of France called Navette de St Victor.
Note that Loblaws charges My French Club $14.69 per student for hosting the event at their facility. The remainder of the fee accounts for the event’s promotion, registration process, menu selection, and facilitating the event in the French language.