Pilates in French

045A

Pilates is a method of total body conditioning designed to stretch, strengthen and balance the body. Greater physical awareness, better balance and physical rehabilitation are achieved through a sequence of specific exercises and breathing patterns. The workout leaves you energized, grounded and relaxed!

Yoga in French

045B

In Hatha yoga, the body undergoes a transformation through purification and physical strengthening. It involves holding the body in various postures while focusing on particular breathing patterns. This workshop will offer a new and effective way to broaden the ability to speak and think in French! Appropriate workout clothing, a towel and a yoga strap and block requested. One-pound weight optional.

Ballet in French (Beginner)

045C

« Perfect your stretches, first position, second position and arabesques! » All en français ! Back by popular demand, Fabrice Calmels, former dancer with the Paris Opéra Ballet and principal dancer with the Joffrey Ballet, will conduct this class. All instruction will be in French and Ballet vocabulary will be provided. The classes will take place in our lounge at Alliance Française de Chicago.

L'Histoire de la Pâtisserie Française ( )

990A

Come savor the story of the most famous pastries in the world through the Ages. Chef Mark Seaman — Sugar Artist, Instructor and Judge — will educate your palate to know the difference between a Hershey Bar and a couverture from the shop of a celebrated "Meilleur Ouvrier de France". Reference material includes an indulgent sampling prepared by the French Pastry School of Chicago.

Tartes à la Frangipane ( )

990B

Come to discover the secret of one of the oldest French dessert. Chef Mark Seaman — Sugar Artist, Instructor and Judge — will educate you to the art of bakery. Reference material includes an indulgent sampling prepared by the French Pastry School of Chicago.

Ganache à Trois ( )

990C

Discover the secrets of the three kinds of exquisite ganaches. Chef Mark Seaman — Sugar Artist, Instructor and Judge — will educate your palate to know the difference between a Hershey Bar and a couverture from the shop of a celebrated "Meilleur Ouvrier de France". Reference material includes an indulgent sampling prepared by the French Pastry School of Chicago.

Pâte à Choux ( )

990D

Come discover the story of one of the most appreciated French desserts. Chef Mark Seaman — Sugar Artist, Instructor and Judge — will educate your palate to know the difference between a Hershey Bar and a couverture from the shop of a celebrated "Meilleur Ouvrier de France". Reference material includes an indulgent sampling prepared by the French Pastry School of Chicago.

French Menu From The Green City Market ( )

990E

We meet at the Green City Market and shop for a free-range chicken from Liberty Family Farm, tomatoes, vegetables and peaches. You can join us in the Alliance kitchen at 10 a.m. to help prepare Roast Chicken with Bread Salad; Tomato Soup with Rice and Péche Melba desert.

Crêpes ... sous toutes leurs coutures ( )

990F

This is your opportunity to become a crêpe expert. Everyone in class will try their hand at making savory, sweet, traditional buckwheat crêpes and the fillings too. Recipes include: Beggars purses filled with mushrooms; crêpe gâteau with spinach and shrimps with a mornay sauce; caramelized apple crêpes with Calvados sauce.

NEW Autumn Dinner in Provence : Un Dînerd'Automne Provençal ( )

990G

Imagine dining outdoors among the last of the grapevines in the South of France... This regional menu includes: soupe au pistou, with fall vegetables, a hearty red wine daube (stew) with shallots and olives; a cake of freshly harvested walnuts with chocolate sauce. We'll all work together to prepare a meal that you'll want to serve right through the winter.