Vol-au-Vent + Baked Alaska with Tess Kelly | Saturday 10.25.25 @ 4pm

If you've ever seen the 2023 film, The Taste of Things, in which a distinguished gourmand and his skilled chef (played by Juliet Binoche) exquisitely concoct elaborate meals in the French countryside for themselves and foodie friends, then tonight's menu should look deliciously familiar. 

The Vol-au-Vent (French for 'windblown' to describe its lightness) is a showstopping puff pastry shell filled with any variety of sweet or savory fillings. For tonight's workshop, we'll make both a meat and seafood version.

For dessert, another showstopper in its own right, the Baked Alaska, in which ice cream and cake are encased in toasted meringue.  We've been wanting to make this in a workshop since before Covid, and are so excited it's time has finally come!!

On the menu:

Watercress Salad with beet + citrus

Vol-au-Vent with Shrimp + Vol-au-Vent with Chicken

Omelette Norvégienne Pistache (aka Pistachio Baked Alaska) 

We hope you can join!

Tess Kelly is a chef and founder of Séraphine Workshops. She moved to France in 1986 where she developed her love of French cuisine. She apprenticed under the chef of the pâtisserie she lived above in Paris. Madame Bernard took her under her wing and generously shared the art and love of baking French pastries and French cuisine. 

After working for many years in the restaurant business in New York City, she opened Séraphine Bakery in 2014.  Since then Tess has developed fun, hands-on workshops for children and adults. Her desire to feed people and share the art of preparing food is the basis of all of her cooking and baking classes. She teaches a balanced, seasonal approach to eating. Her love of France and French cuisine runs deep, ever since her teenage years in Paris where it all began.

She currently teaches both private and public workshops in New York, and in France.

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