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Virtual events › French Omelet
Julia Child’s French Omelet and Gougeres
$139 per person for 5 – 30 guests · volume pricing from guest 31: as low as $119 for 50+.
Includes ingredients, U.S. shipping, chef, event planner, host and gratuity.
One price: chef, event planner, host, ingredients shipped to every guest, gratuities, service — plus tax; rush dates and international delivery are quoted separately. No platform fee.
Volume rates apply to each guest above the threshold — the first 30 guests are always at the 5 – 30 rate, so a bigger group never pays less than a smaller one.
Under 5 guests: $695 flat (5-seat minimum).
Virtual event rate includes personal chef, dedicated event planner, ingredient delivery, gratuities and all service fees.
Make a classic French omelet with the chef while cheese puffs called gougeres bake in the oven, both from Julia Child's recipes. Your team also takes time to explore what this American icon teaches about fearlessness and joy in the kitchen.
Adjustments are free — tell your planner and the kits change.
Complete the occasion with a wine pairing add-on to complement the flavors of this dish.
From the moment you book to the moment the chef says hello.
When you book
A $250 deposit reserves the date and comes off the total in full. Dates 2 weeks out book instantly; sooner than that, ask and we can often expedite.
Within a day
Every event gets a dedicated planner, at no cost. They shape it around your team — the menu, the timings, dietary needs, and the parts that make it yours.
As soon as you like
We send every guest a short form to fill in themselves, so you never chase anyone for a home address. Prefer to handle it yourself? Send us the list instead.
14 days before
That is the deadline for free standard shipping anywhere in the US. International delivery is available to most countries at additional cost, and those addresses are due earlier.
A couple of days before
Not a box packed a week ago: each guest’s ingredients are bought fresh at a local store — Whole Foods first choice, or the best grocer near them — and delivered to their door, so what they cook with is fresh on the day.
Event day
One link, no software to install. Your planner is on hand in the background if anything needs sorting mid-event.
A breakdown of how the 90 min runs.
0:00 – 0:07
Meet your chef and host, run through the ingredients and equipment, and say hello to the team.
0:07 – 0:20
Prep and portion everything before the cooking starts — the step that makes the rest calm.
0:20 – 0:54
The chef leads the dish step by step, at a pace the whole group can follow, with tips as you go.
0:54 – 1:07
While something rests or bakes, the host runs a short icebreaker or trivia round.
1:07 – 1:20
Bring it together, plate it up and learn how a chef would serve it.
1:20 – 1:30
Eat what you made, take the team photo, and ask the chef anything.
Default video platform
Zoom
Everything else is in the box we ship to each guest.
Ingredients ship free in the US
Plans move. Every window below is counted back from your event date, and applies to virtual events like this one.
Cancellation
Refund of amounts paid, less any documented nonrecoverable costs already incurred.
Your choice: a 50% refund of the recoverable event amount, or a Rockoly credit for 100% of it.
Payments are nonrefundable. The event may still be eligible for rescheduling.
Rescheduling
One complimentary reschedule is permitted.
A rescheduling fee of 10% of the Event Subtotal or $250, whichever is greater.
A rescheduling fee of 25% of the Event Subtotal or $500, whichever is greater.
Headcount is confirmed 10 business days out, and credits last 12 months. The full terms — including no-shows, weather and what counts as a nonrecoverable cost — are in our Event Terms & Conditions.
A French omelet is a test of technique rather than ingredients and that's exactly why it's a good thing to be taught live. No colour on it at all, constant movement in the pan, and out while it still looks slightly underdone. Everything I'd been doing was wrong: too hot, too still, too long. Chef Emily made everyone do it twice, and the second attempt was recognisably the real thing rather than scrambled egg folded in half.
Elias H.
The cheese puffs baking alongside is a clever bit of scheduling — they need the oven and no attention, so they cook while you're standing over a pan concentrating hard on three eggs. The Julia Child framing isn't just branding either; the fearlessness point is well made, because the only way to learn this is to accept ruining a few.
Hayden I.
I like that the whole session is built around something genuinely simple done properly rather than an elaborate dish that impresses once. There are three ingredients. Everything rests on how you handle the pan, and that's a skill that carries into everything else you cook eggs in.
Iris C.
Chef Emily was organized and encouraging, and honest that most people wouldn't get it first time — which took the pressure off completely. She was watching individual pans on camera and calling out who needed to move faster, which is the sort of thing that only works live and is the reason to do this rather than watch a video.
Lucas S.
Dates, headcount, dietary needs, a menu change — tell us what you need and a planner comes back with a quote for your team.
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