NYC: French Steakhouse Team Building

Savor French culinary elegance as your team bonds over crafting salade Niçoise, filet au poivre, and flambéed crème brûlée. Under expert guidance, you'll master techniques that bring sophisticated steakhouse dining to life.

Live professional host
Instantly bookable
Private Event

Provider

Vetted Local Provider

You’ll be connected with a trusted local event partner directly after booking.

(4.7-star rating across 14 reviews)

Location 16 Beaver St, New York

Pricing

$1,908 for up to 12 people; $159 per additional person

Duration

Up to 3 hours

For a shortened session, please request desired length in special requests at checkout.

Group Size

Up to 35 people

Group size can be changed after booking if needed.

Materials All materials provided

Other

General Notes

Alcoholic Beverage Options:

There are no alcoholic beverage options for this venue / event

Non-Alcoholic Beverage Options:

Non-alcoholic beverages are included in the base price of this event

Food Options:

Food is included in the base price of this event

Policies

If you find a similar event with a competitor at a lower price, we’ll gladly match it. This applies to events of comparable description and duration. Simply provide the details when booking, or within 72 hours of your booking, and we’ll ensure you get the best value. Contact an event concierge to get started.

Days before event	3 days or less	7 days or less	30 days or less	More than 30 days
Reschedule	No reschedule allowed	$150 fee	Reschedule for no fee
Cancellation	No cancellation allowed			15% fee

Rescheduled events must occur within 1 year of the original event.

Prepare a French steakhouse menu with your team, learning classic cooking techniques to use at home.

Start with Salade Nicoise: lettuce, tomatoes, potatoes, seared tuna, and soft-boiled eggs. For filet au Poivre, cook a prime cut and make a demi-glace from its pan drippings with green peppercorns and brandy. Serve with roasted potatoes and asparagus. Finish with Creme Brulee, learning to caramelize a crisp sugar crust over custard.

Menu: