French Classics: Soupe De Poissons & Other Favorites May 14, 2010

Visiting France in spring, as anyone who’s been there can attest, is magical. From Lille to Nice, nature unfurls itself to show off its verdant glory. Sidewalk cafes and bistros come alive with new vigor as locals and visitors alike take advantage of the long-awaited sunshine. This May, enjoy the tastes of France without leaving home and add a host of new techniques to your kitchen repertoire by learning how to make two seafood bistro favorites. In this installment of our French Classics series, a Chef-Instructor will guide you through the execution behind Soupe de Poissons à la Marseillaise—four different fish in a broth fragrant with saffron and harissa—and Moules Frites—mussels steamed to perfection in white wine and cream and served with French fries. And for a grand finale, you’ll make your own crèmes caramel, plated with a delicate tuile.