Intimate cooking class with a professional chef - Sold out!

Thursday, January 18, 2024 From 5:30 PM To 9:30 PM Add to Calendar 2024-01-18 17:30:00 2024-01-18 21:30:00 Intimate cooking class with a professional chef - Sold out! The French Library is delighted to present this cooking class from our new Gastronomy & Wine program. Guided by excellence, this program is designed to educate you in the fine art of cooking and oenology with experts. French Library, 53 Marlborough Street, Boston, MA America/New_York

At French Library

Indulge in an immersive and exclusive culinary experience: join us for the first Intimate Cooking Class of the year (from our year-long series).

This event is part of our Gastronomy & Wine program, an in-depth exploration of French culinary arts and the captivating world of wines.

For this first cooking class, award-winning chef Kim Lambrechts, who has traveled the world and cooked for Michelin-starred restaurants... and Julia Child, returns to the French Library!

Under the Chef's guidance, you'll not only learn how to prepare a French Gastronomic meal but also uncover all our Chef's coveted secrets, from precise cutting techniques to exclusive seasoning methods. With a small group of 8 students, you'll have the opportunity to closely observe the Chef's step-by-step process, ask questions, and receive personalized assistance to master the dish and easily reproduce it at home.

As the cherry on top, after the class, you'll indulge in the meal you've prepared alongside your fellow aspiring chefs and Chef Kim himself. Savor this culinary delight while relishing a carefully paired white Sancerre in our newly renovated kitchen.

Menu:

Pan Seared Haddock,

Braised Fennel & Red Pepper & Rice Pilaf

Fine Herbs Butter Sauce

Upside Down Apple Tart,
House Made Tahitian Vanilla Ice Cream

paired with white Sancerre

Seats are limited for an intimate experience.
Reserving your spot early is strongly encouraged.

Members/Non-Members

$250/295

Chef Kim Lambrechts

Classically trained at the Institut Technique Des Métiers De l’Alimentation in Tournai, Belgium, Kim worked in a Michelin One Star restaurant in Brussels and at Manoir de St-Aubert where he earned multiple awards including the Special Award of Excellence from Master Chefs of Belgium Pierre Fonteyne; multiple Master Chefs of Belgium Awards; (3) Silver Medals, (1) Gold Medal and a Special Prize at the Salon Culinaire International competition in Dubai. From Brussels, Kim went on to work in Washington, DC, Boston, Abu Dhabi, Mauritius and Cambridge, MA in progressively senior roles. In Boston he has held executive positions at the Museum of Fine Arts, Hotel @ MIT (now Le Méridien), SPIRE Restaurant and The Bay Tower Room. His professional journey took him to boutique hotels in Newport, Rhode Island and Stowe, Vermont, and a large resort in Colorado. In 2006 he joined Four Seasons Hotels and Resorts and opened the world class property in Kuda Hura, Republic of Maldives. In Boston, he has worked as a Chef and General Manager at the Bristol Restaurant and Bar at the 5-star Four Seasons Hotel Boston. Chef Kim has also organized one of the renowned Nantucket wine festivals.

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