Three-Course Bouillabaisse Menu: a Cooking Class with Tess Kelly

What is it about the French cooking that makes even a simple rustic, dish a thing of wonder? Bouillabaisse began centuries ago as a “fisherman’s stew” and became a classic, the secrets of which Tess Kelly will share in this demonstration class.

It begins with the perfect stock which she will explain, and from there she’ll guide you through the surprisingly simple recipe of this classic seafood dish. It will be served in the traditional way with a baguette topped with Rouille, which she’ll also be making in this class. Rouille is a robust sauce that brings together Mediterranean flavors to complete the authentic Bouillabaisse experience.

Following the class we’ll all enjoy a perfect French lunch together, including a sip of wine and for dessert…? Mousse au Chocolat!

Menu to include:

• Sausage and Herbs stuffed Mushrooms

• Bouillabaisse with Cod, Mussels, and Shrimp topped with toasted baguette spread with Rouille