A four-class series from The French Fold, taught in partnership with Sertodo Copper, an Austin-based, handmade copper cookware company.
Some of the hardest dishes in French cooking are the simplest-looking ones. A French omelette — soft, pale, rolled without a single browned edge — takes precision most home cooks never quite nail. This class is where you get it.
Copper is what makes it possible. Its responsiveness lets you control heat second by second, which is exactly what these two techniques demand. You'll learn to build a proper French omelette from the classic method, then move on to beurre noisette — brown butter taken further, into the nutty, fragrant sauce base that shows up across French cooking.
By the end, you'll have two techniques you can bring home immediately: an omelette worth serving to guests, and a sauce base you'll find yourself reaching for constantly.
Format: Demo + hands-on
Length: 90 minutes
Group size: Limited to 6
Level: Home cooks with some kitchen experience — Class 1 recommended but not required
This is Class 2 of Cook in Copper — From Basics to Mastery, a four-class series.
$125 for Class 2 individually
$395 for the full four-class series (save $105 vs. booking individually)
Already taken another class in the series and want to continue? Reach out — you can apply what you paid toward the full series.
Got more questions? Check out the FAQ page or contact me directly.
A four-class series from The French Fold, taught in partnership with Sertodo Copper, an Austin-based, handmade copper cookware company.
Some of the hardest dishes in French cooking are the simplest-looking ones. A French omelette — soft, pale, rolled without a single browned edge — takes precision most home cooks never quite nail. This class is where you get it.
Copper is what makes it possible. Its responsiveness lets you control heat second by second, which is exactly what these two techniques demand. You'll learn to build a proper French omelette from the classic method, then move on to beurre noisette — brown butter taken further, into the nutty, fragrant sauce base that shows up across French cooking.
By the end, you'll have two techniques you can bring home immediately: an omelette worth serving to guests, and a sauce base you'll find yourself reaching for constantly.
Format: Demo + hands-on
Length: 90 minutes
Group size: Limited to 6
Level: Home cooks with some kitchen experience — Class 1 recommended but not required
This is Class 2 of Cook in Copper — From Basics to Mastery, a four-class series.
$125 for Class 2 individually
$395 for the full four-class series (save $105 vs. booking individually)
Already taken another class in the series and want to continue? Reach out — you can apply what you paid toward the full series.
Got more questions? Check out the FAQ page or contact me directly.
