Le' Cordon Bleu here we come! And best of all, no plane reservations required! French for 'Blue Ribbon', today's class will take you through the steps at creating your own French-inspired menu as we explore techniques for authentic vinaigrette, searing and sauce techniques, and the art of both sweet and savory soufflés.

Goat Cheese Soufflé On Endive Salad With Crispy Duck Rillettes, and Champagne Vinaigrette, Pan Seared Scallops With Basil And Lavender Honey on Creamy Truffled Celery Root Puree, Roasted Asparagus With Prosciutto, Fennel And Pomegranate Glaze, and a decadent chocolate soufflé with raspberries. Bring your own wine!