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French Bistro Meal (Quiche & Chocolate Lava Cake) is unfortunately unavailable

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French Bistro Meal (Quiche & Chocolate Lava Cake)

  • All levels
  • 14 and older
  • $90
  • 104 East 7th Street, New York, NY
  • 2 hours & 30 minutes

Start Dates (0)

  • $90
  • Atelier Sucre Studio @ 104 East 7th Street, New York, NY 10009
  • 2 hours & 30 minutes
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Class Description

Description

What you'll learn in this french cooking class:

Bring the French Bistro experience to your home!

Students will learn to make:

  • Traditional Quiche Lorraine (Ham & Cheese or Vegetarian)
  • Chocolate Lava Cake

This is a great meal to impress your family and friends, and students will leave class on a full stomach!

Each student will enjoy their own meal of Quiche Lorraine and Chocolate Lave Cake for dessert, and will go home with recipes and detailed instructions to prepare Quiche Lorraine & Chocolate Lava Cake at home!

Please Note:

  • All classes/events are subject to cancellation if the minimum number of participants is not reached.
  • This is a 2 and 1/2 hour hands-on class.
  • Students work in groups of 4 (maximum).
  • BYOB: All events are "Bring Your Own Bottle”.
  • Kitchen will be open 10 minutes before listed class time. Class will start promptly at listed time.
  • IMPORTANT: In order to ensure a great experience for all, participants who arrived more than 15 minutes after the scheduled class time will not be permitted to join the class and will forfeit the class. No refunds or rescheduling will be permitted.

Refund Policy

  • In any event where a customer wants to cancel their enrollment and is eligible for a full refund, a 5% processing fee will be deducted from the refund amount. for refund requests made no later than 6 business days before the start of classes/events.
  • No refunds/reschedule will be issued otherwise, unless the class/tasting has been canceled by Atelier Sucré, wherein 100% of the class and fee will be refunded.

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Atelier Sucré

Born in France, Simon Herfray began his pastry education in the local Vendee region, before earning a master’s degree in pastry and bakery at the local vocational pastry school. He’s worked at renowned bakeries and restaurants like Aubaine and Blue Bird in London, traveled to Australia to bolster...

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