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Event
Lobster Thermidor with Chef Pierre Gignac
Lobster Thermidor is a French dish consisting of a creamy mixture of cooked lobster meat, egg yolks, and brandy (often cognac), stuffed into a lobster shell. It can also be served with an oven-browned cheese crust, typically Gruyère. The sauce must contain mustard (typically powdered mustard).
Lobster Thermidor was created in 1894 by Marie's, a Parisian restaurant near the theatre Comédie Française, to honour the opening of the play Thermidor by Victorien Sardou. The play took its name from a summer month in the French Republican Calendar, during which the Thermidorian Reaction occurred, overthrowing Robespierre and ending the Reign of Terror. Due to expensive and extensive preparation involved, Lobster Thermidor is usually considered a recipe primarily for special occasions. (Wikipedia)
Learn how to use lobster across multiple applications: Grilled, stuffed,baked and sautéed. The steps used in creating Thermidor work well for many home cooks. Take your lobster bake to new heights this summer.
This is a hands-on demonstration class where you will have the chance to get up close with the chef. Chef Pierre Gignac of Ocean at the Cape Arundel Inn has built his reputation on good food and excellent instruction techniques.
You will leave full of mind, heart and stomach!
Class Location: Ocean at the Cape Arundel Inn, 208 Ocean Avenue, Kennebunkport, ME 04046 (207) 967-2125
For all of TABLE's classes, guests receive:
1.) small class size and step-by-step instruction
2.) Recipes printed for home use
3.) A gift bag from the chef & apron
4.) Extra food that is crafted in the class. Guests are invited to bring reusable containers.
5.) Food samplings and beverage tasting during the class.
6.) Guests will need to follow THE BROWNPAPERTICKETS link to register for the class.
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LocationOcean at the Cape Arundel Inn (View)
208 Ocean Avenue
Kennebunkport, ME 04046
United States
Categories
| Minimum Age: 21 |
| Kid Friendly: No |
| Dog Friendly: No |
| Non-Smoking: Yes! |
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