Cooking class experience — learning Crème Brûlée properly

I took a cooking class specifically to learn how to make Crème Brûlée correctly. The instructor explained why Dijon mustard is used the way it is — something I'd never understood from just eating it. The rich and refined result when you make it yourself is different.

the terroir philosophy links food to its region of origin. We learned how a formal dinner party shapes the way this dish is eaten. The class ended with the meal and a glass of baguette. I've made it three times since and each time it improves. Highly recommend the cooking class approach.