Light but rich, elegant yet simple: no one does seasonal cooking quite like the French. In this hands-on class, we'll learn to meld classic French techniques with the best ingredients Louisiana has to offer. Together, we'll cook a three-course feast fit for your next dinner party, placing special emphasis on peak-season local produce and gulf seafood. Then, we'll sit down to eat our dishes in a family-style dinner with Chef Devillier. You'll walk away from this class with a foolproof yet luxurious fish cooking method, ratios for a standard (and infinitely adaptable) vinaigrette, and tips for using natural starches to make creamy vegetable dishes -- no cream needed. About the Instructor Chef Justin Devillier is the chef/owner of La Petite Grocery, Balise Tavern, and Justine in New Orleans, and the 2016 James Beard Award winner for Best Chef: South. He was raised in California, where he fished in the summer and went diving for lobsters in the fall and winter. This bounty of local seafood inspired him to enter the culinary industry, and in 2003, his career brought him to New Orleans. He cooked in the kitchens of Bacco, Stella and Peristyle, where he learned the intricacies of French cuisine from his mentor, Chef Anne Kearny-Sands. In 2004, he joined the team at La Petite Grocery as a line cook and worked his way up to chef/owner by 2010. He and his wife, Mia, have since opened Balise Tavern and Justine, and he still spends his free time fishing and hunting. FAQs When is check-in?Class begins promptly at 6pm. As a courtesy to other guests, please plan to arrive 15 minutes beforehand to allow time for the check-in process. The NOCHI Cafe by Gracious, located in our lobby, also offers a happy hour beginning at 3pm in case you'd like to arrive earlier for bites and drinks. What are my transportation/parking options for getting to and from the event?You will find ample street parking and several paid parking lots in the blocks surrounding NOCHI. The streetcar also runs directly outside our building! What should I wear? Do I need to bring anything?We’ll have an apron for you, but we still suggest wearing clothes that will keep you comfortable while you roll up your sleeves and get cooking. Please also wear closed-toe shoes for the kitchen and tie your hair back if it’s long. Apart from that, we’ll have all the equipment you need! What time do we eat?In most hands-on classes, we’ll devote approximately the first 2 hours to demo and hands-on cooking. After that, we’ll sit down together for a family meal. Do I have to bring my printed ticket to the event?No! We'll be checking names on our guest list. What is your cancellation policy?Tickets are always transferrable, and they are refundable until 30 days before the class. If your plans change, let us know and we will try to accommodate then. Let us know if you have any questions. Is it OK if the name on my ticket or registration doesn't match the person who attends?That's fine! Just make sure they let us know upon check-in. Are there ID or minimum age requirements to enter the event?We serve alcohol to anyone age 21+ and will be checking IDs upon arrival. May I take photos during class?Feel free to document your experience with us and share it on social media with the hashtag #intheNOCHI! You can find us on Instagram @nochi_grams, on Twitter @nochi_tweets, or on Facebook. Please leave professional photography and video equipment at home. How can I contact the organizer with any other questions?Drop us a line!