About the class

Transport yourself to the heart of Paris with this immersive culinary class! Join us as we recreate a traditional French bistro-style “Menu du Jour” (daily menu) from scratch. From vibrant salads to hearty mains and a decadent dessert, this class will bring the flavors of a Parisian market to your kitchen.

On the Menu:
1. Mixed Greens, Endive, and Fennel Salad with Orange Dressing
Start your meal with a refreshing and elegant salad. Learn how to balance the bitterness of endive and the crispness of fennel with a bright, citrusy orange dressing—a perfect opener to any French feast.

2. Bistro Chicken in a Wine and Mushroom Sauce
Master the art of creating a rich, flavorful coq au vin-inspired dish. This tender chicken, simmered in a luxurious wine and mushroom sauce, is a staple of French bistro cuisine and sure to impress.

3. Braised Green Beans with Tarragon and Tomatoes
Elevate your side dish game with this vibrant and aromatic recipe. Discover how to braise green beans to perfection, infused with the fresh flavors of tarragon and ripe tomatoes.

4. Far Breton (Dried Prune Gratin)
End your meal on a sweet note with this classic French dessert. The Far Breton is a custard-like cake studded with tender dried prunes—a simple yet irresistible treat that embodies the charm of French baking.

About the instructor

Anthony Fontaine

Chef / Instructor

Born in the picturesque region of Normandy, near Mont St. Michel, Anthony grew up immersed in the natural beauty of the coast and countryside. His early years were a true “surf and turf” experience, instilling in him a deep appreciation for fresh, local ingredients.

Anthony’s culinary journey began at a young age with five years of rigorous training in France, where he honed his skills in hotels and restaurants across the country, as well as in Spain and Corsica. His international experience expanded to Florida and New York City before he ultimately settled in the San Francisco Bay Area where he continues his culinary adventures while cultivating meaningful community. 

Passionate about sharing his knowledge, Anthony discovered his love for teaching while volunteering at his children’s school, where he introduced programs on beekeeping and environmental stewardship

For the past three years, Anthony has been an instructor at Kitchen on Fire, a renowned cooking school in Berkeley. His teaching philosophy is simple: 
“I empower students to feel confident in the kitchen, focusing on the idea that simplicity is the most essential ingredient in any recipe. Whether working with adults or teens, my goal is to make cooking fun and accessible for everyone.”