The Art of French Brasserie Cooking

COMPLETED  Virtual Event
Tickets Coming Soon!

Elegant comfort food from the heart and soul of French cuisine.

Thomas Jefferson lived in Paris from August 1784 to September 1789 – five years that he described as among the most memorable of his life. Often referred to as America’s founding foodie, many of Jefferson’s culinary preferences were formed during his time in France.

A love of French cuisine continues at Monticello today under the direction of our Farm Table Chef, David Bastide. A native of southern France, Bastide learned to cook – quite literally – on his grandmother’s knee.

Join Bastide as he takes us on a cooking adventure starring French brasserie fare! With the time-treasured “Poulet à l’Estragon” (Tarragon Chicken) as the centerpiece dish, guests will cook alongside our Chef from their homes to prepare an authentic French menu that features ingredients grown and harvested from Monticello’s gardens.

Don’t miss this opportunity to create a simple, elegant meal while learning more about Thomas Jefferson’s contributions to American cuisine and the enslaved cooks who prepared the food for his table. This class includes a special introduction by Monticello’s Richard Gilder Senior Curator Susan Stein, who has written and presented extensively on Jefferson’s years in France.

Approximately two (2) weeks prior to the event date, participants will receive instructions on how to prepare for the class, including a menu with wine pairing suggestions, recipes, and a shopping list of required ingredients.