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French onion soup and more

Cooking class (1 hour)

  • 1 h
  • 15 US dollars
  • Online via zoom videoconference

Service Description

It was introduced to the United States by the New York restaurant of Henri Mouquin in 1861, where his wife Marie Julie Grandjean Mouquin was the chef. It is often finished by being placed under a salamander in a ramekin with croutons and Comté melted on top. The crouton on top is reminiscent of ancient soups.


Upcoming Sessions


Contact Details

customerservice.ttconseil@gmail.com

Tampa, FL, USA


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