Sharing The Secrets of Culinary Success at L' Orangerie

Executive Chef Christophe Bellanca and Pastry Chef Nicolas Bonnaud invite home cooks to learn some "Tricks of the Trade" in two upcoming cooking classes at the restaurant.

This September and October, L'Orangerie's culinary team will finally answer the age-old question of "How do they do that?". The query, frequently made by diners enjoying an especially airy souffli or marveling at those fluffy pommes soufflis pillows on their plate, will be addressed by the restaurant's executive chef Christophe Bellanca and pastry chef Nicolas Bonnaud. Together they will divulge some tricks of the culinary trade in a 2 1/2 hour demonstration class that is part of Relais & Chateaux's ongoing cooking series. The chefs will instruct a small group of students on how to expertly prepare those intriguing pommes soufflis, work successfully with ever-tricky pate feuillettes, and even how to make a proper souffli, just like the restaurant's signature chocolate version. "A lot of people are intimidated by some recipes or don't like to work with certain ingredients because they feel they can never get them right in their own kitchen," explains chef Bellanca. "We hope to change their mind by teaching them some techniques and a few simple tricks that will make these dishes a whole lot more approachable."

And learning even has more rewards: After working up an appetite studying with the experts, the students will enjoy a special luncheon at the restaurant and  of course  get to marvel at the knowledge that they, too, can now make soufflis with the best of them.

Where: L'Orangerie
903 N. La Cienega Boulevard
(between Santa Monica Blvd. and Melrose)
Los Angeles
Tel. 310-652-9770

When: The same class will be held on two different dates:
- Sunday, September 18, 9 am to 1 pm
- Saturday, October 15, 9 am to 1 pm

What: "Tricks of the Trade" cooking class and luncheon

Cost: $180 per person

Registration: To register, please call: 888-328-0083 x 1631