With Chef Madelaine | in English
Saturday, August 4 at 11:15 a.m.
$70 members / $80 non-members · $15 material fee
810 N. Dearborn St.
You may be surprised how well an iconic soup from Marseille adapts to the laissez-faire attitude and spicy seasoning of New Orleans cuisine. Discover the exciting flavors that emerge when we blend classic fish fumet (stock), red pepper rouille, and toasted croûtons with the seafood and jazzy notes from the Big Easy.
Madelaine Bullwinkel has been teaching French cooking techniques in her home kitchen in Hinsdale for almost three decades. She focuses on the whys as well as the how to in an interactive setting that fosters confidence and independence in her students. Formal training in Haute Cuisine Française at l'Académie de Cuisine in Bethesda, Maryland, became a base from which she has continuously drawn as she leads culinary tours through France.View profile