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A Taste of France

Chef Philippe Chevalier is offering cooking classes.


Obbe Knoop

Anyone who has tried to prepare Chevalier’s la salade maraichère et chêvre chaud, tartare de filet de boeuf black Angus coupé au couteau, or magret de canette à l’orange knows that the Lafayette restaurant’s dishes are about as easy to re-create as they are to pronounce. But there’s good news for determined home cooks: Owner and chef Philippe Chevalier is giving diners a behind-the-scenes look at his Michelin-recommended cuisine (hint: don’t be afraid of butter), with twice-a-month cooking classes.

While most classes are on Chevalier’s lovely back patio, on August 4, he’s hosting a cooking demo in the professional showcase kitchen at Draeger’s Cooking School in Blackhawk Plaza, so attendees can get a real up close look (and taste) as Chevalier prepares fava bean soup, crispy goat cheese salad, scallop brochette, and a petite brioche dessert. But take good notes: After the class, you’re on your own.

Tickets are $50. Go to chevalierrestaurant.com/events.html for more info.  

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