Couples Cooking Class - Couleurs-Odeurs-Saveurs for 2
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Meet your chef
It was at an early age that I started training under 2 star Michelin Chef Jacques Maximin. I earned my chef's diploma with honors from L'ecole Hoteliere De Nice and have cooked for many interesting diplomats around the world. Now I live in San Diego where I love to prepare nutritionally sound meals for my clients while competing in Brazilian Jiu-Jitsu and teach cooking classes.
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Reviews guests left for this experience
Lelund
14 Nov 2017
Chef Fabrice and his wife created a personal homey experience coupled by 5 star restaurant food and service. His expertise was displayed in his artistic presentation of each dish. He even tweaked the meal to fit our personal likes it was a truly perfect night!
Arlene
23 Apr 2017
Wonderful experience and evening with Chef Fabrice. We were welcomed into his beautiful home & kitchen, settling in for a unique dining experience together. Chef Fabrice is warm and relaxed, where his years of experience are evident. He provided much in the way of sharing his expertise and skills with the preparation of each course. A flavorful gazpacho to start with, that demonstrated how wonderful healthy can taste. Simple delicious. Fascinating to hear of cooking methods and tricks of the trade throughout the meal that we may otherwise have never heard. Truly enjoyed watching a true Chef in his domain, and seeing all of the steps that go into making a beautiful meal. Perhaps the appreciation for each dish was even more so, witnessing all of the care and effort that starts with shopping and gathering and ultimately culminating in the dish set before you. So much more than a standard restaurant meal. We all had such a lovely meal together. The niscoise salad was so delicious, served roasted vegetables and hamachi. Fennel was the surprise hit of the night for all, in terms of learning how to prepare it and include it to compliment various dishes. The risotto over mozzarella was a hit. Visually watching the preparation created quite a bit of anticipation for all the senses. Last but not least, was the fresh poached peaches, with homemade cookies and cream which did not disappoint. Things to know: Bring your own wine or drink of choice. Also, the portions are not your standard restaurant fare, so plan accordingly. The evening was a hit for our group and an experience we all look forward to doing again. A true pleasure.
Nestle
05 Apr 2017
Chef Fabrice: 5/5 Personality: very straight forward and funny, has a lot of great stories from his professional cooking days and what his life is like now. Makes for a great dinner ambiance. Teaching: very descriptive about each and every step. Explains the importance of whatever technique he is using for each task. Example: using vinegar when boiling an egg helps peel the shell a lot more easily. Professionalism: even when he's talking about different stories he knows how to stay focused on the task at hand, which translates to a fun and entertaining experience all while making the food perfectly. There's nothing to say about the food because there's nothing that needs to be said. The man cooked along side Jacques Maximin! If that's not enough spark your interest in his food i don't know what to tell you. But if you want something food wise. His Cavillion Soup was ELECTRIC. Definitely gonna repeat that in the future. Verdict: you have to try him out. The man has been in the business since he was 16. Trained in France among the best. Cheers Chef! It was an honor and privilege to learn from you. - Donald Curtis Browning
