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Chez Boucher Cooking School


Session Two is for those students continuing on from our first session 'Cooking Essentials & Food Fundamentals'.  This series brings us to the South of France.  Together we will explore French Provencal style cooking and plating techniques.  Simple but elegant best describes Bistro Cuisine's rustic flavors and use of bold seasonings, bringing out the best of this age old cuisine.

These classes will be held at Chez Boucher Cooking School located at 32 Depot Square in Hampton, NH  03842.

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Next Class: January 16, 2018 - February 20, 2018
Tuesday Evenings
6:00 -10:00 pm
$595.00 for six weeks

This six-week class includes the following topics:  Hot & Cold Hors d'Ouevres, Hearty Soups & Stews, Salads & Salad Dressings, Seafood, Poultry & Meats

Week one

Hot & Cold Appetizers & Hors d'Oeuvres

Proper preparing, plating & serving suggestions


Sample recipes to be prepared in class:   Pan Fried Mini Crab Cakes, Cilantro Glazed Chicken Bites, Shrimp Scampi Bruschetta, Espresso Crusted Pork Tenderloin Croustarde, Baked Stuff Shrimp with Hazelnut Pesto, Sauteed Wild Mushroom Flambe on Croute

Week two


Preparation & Cooking Procedures for Hearty Soups & Stews

Sample recipes to be prepared in class:  French Onion Soup Gratinee, Roasted Eggplant & Mixed Vegetable Puree, Cauliflower Bisque with Sauteed Wild Mushrooms, Baked Potato Bisque with Apple Smoked Bacon, Seafood Chowder, Beef Bourguignon, Blanquette de Veau, Pork Curry Apple Stew, Seafood Bouillabaisse, Turkey, Okra & Butternut Squash Stew, Shrimp Bisque

Week three


Preparation & Plating Procedures for Serving Salads & Salad Dressings

Types of Salads:  Tossed Salads, Composed Salads, Bound Salads, Vegetable Salads, Fruit Salads

Types of Dressings:  Elmulsified Dressings, Vinaigrettes, Oil Dressings

Sample recipes to be prepared in class:  Caesar Salad, Wilted Spinach, French Country Salad, BLT Salad, Heirloom Tomato Salad, Green Goddess Salad, Grilled Shrimp & Avocado Salad, Beet & Arugula, Fresh Herb & Melon Ball Salad

Week four


Preparation, Handling and Plating Techniques for Shellfish, Fin Fish & Crustaceans


Sample recipes to be prepared in class: Pan Roasted Salmon with a Cranberry Mustard Glaze, Crispy Fried Sea Scallops with an Orange Balsamic Gastrique, Seafood Florentine Pie, Baked Sole Roulade with Seafood Mousse, Fricassee of Lobster with Julienne Vegetable Linguine, Baked Stuff Shrimp with Lobster Americaine Sauce

Week five


Handling, Butchering, Fabrication and Preparation Procedures for Chicken, Duck and Turkey


Sample recipes to be prepared in class:  Princess Chicken with Proscuitto and Boursin Cheese & Fresh Asparagus, Turkey Tenderloin Roulade with Cranberry Apricot Stuffing, Chicken Ballotine with Sauce Dijonaise, Baked Stuffed Chicken Poele, Mediterranean Style Chicken Oregenata, Braised Chicken Paprikash

Week six


Basic Butchering, Fabrication, Handling and Preparation Procedures for Beef, Lamb, Pork and Veal


Sample recipes to be prepared in class:  Pork Tenderloin Wellington Style with Juniper Sauce, Roast Rack of Lamb with Hazelnut Crust, Filet Mignon Oscar Style, Roast Pork or Veal Loin with Fresh Herbs and Wild Mushrooms, Pan Seared Steak Diane, Pork Cutlet, Eggplant & Lobster Roulade, Roast Chateau Briand