Chef Vincent’s approach to learning to cook is all about being relaxed and having fun together: a little bit of wine, some conversation, some laughs, some bread and cheese, some more wine, and a lot of cooking in between!
Our cooking classes last usually four hours. The class begins with an apéritif with fresh bread, cheese and charcuterie. Then you will be provided caps and aprons to begin cooking. For the next several hours, you can expect to cook the entire meal yourselves, under the guidance of the chef. It is very hands-on, with him actually touching the food as little as possible. Then, dinner is plated and served for you to enjoy the fruits of your labor together in our cozy dining area. Everyone is encouraged to bring 1-2 bottles of wine (we are BYOB)
Baking classes
Croissants, Handmade butter croissants and pain au chocolat.
Gravlax, Scandinavian spiced and cured salmon.
Eggs Benedict, Rich Hollandaise served over poached eggs.
Cheese grits and sausage, Creamy corn porridge with sharp cheddar and Andouille sausage.
Fried chicken and waffles, Southern buttermilk fried chicken served over Belgian beer-batter waffles and maple syrup.
Seasonal Fruit cobbler, Deep dish pies made with fresh fruit and served with vanilla ice cream.
CHECK OUT OUR NEW MENUS: BAVETTE, NEW ORLEANS CREOLE AND PROVENCE GARDEN
(Yes, available with vouchers) 
French Cooking – Basic French techniques and inexpensive option
Starter – Bouchees a la reine, Vol au vent puff pastry with ham and mushroom bechamel
Entree – Bavette steak, Flank steak prepared sous vide with sauce bearnaise
Side – Pomme de terresalardaise, Fingerling potatoes prepared in duck fat with garlic and parsley
Dessert – Lava cake, Molten chocolate cake with vanilla ice cream
Starter – Broiled oysters, Oysters on the half shell with cheese and garlic butter
Entree – Seafood gumbo, Traditional New Orleans seafood stew with shrimp, crab, and sausage
Side – Maque choux, Vegetable medley of corn and peppers
Dessert – Pecan pie, Classic southern pastry with vanilla ice cream
Starter - Soupeaupistou, Vegetable soup with tomatoes and basil
Entree – Mushroom ravioli, Hand-made ravioli with truffle duxelles, brown butter and sage
Side – Ratatouille, Mediterranean stew with eggplant and tomatoes
Dessert – Fruit tart, Flaky pastry with cream and fresh fruit
Starter – Gougères, Savory, cheesy puff pastry balls with ham or mushrooms.
Entrée – Salmon au Beurre Blanc, Grilled salmon with a rich white wine butter emulsion and sauteed haricots verts.
Side - Fresh Pasta, Handmade fettuccine noodles.
Dessert – Chocolate Soufflé, Fluffy chocolate cake with a melted chocolate center.
Starter - Salade de Roquefort, Pomme et Noix, Tender greens with blue cheese, apples, and walnuts served with shallot vinaigrette.
Entree/Side – Coq au Vin, The famous stew of chicken braised in red wine and vegetables, served with bacon roasted tourné potatoes, garlic, and parsley.
Dessert – Lavender Crème Brûlée, Rich lavender custard with hard caramel shell.
Starter - Oeufs Mimosa, Deviled eggs with homemade roasted garlic aioli, Dijon mustard, and cornichons.
Entree – Mussels Mariniere, PEI mussels cooked in a traditional white wine broth and served with hand-cut
Side – French fries.
Dessert – Chocolate Mousse, A light, airy dessert made with fine Belgian chocolate.
Starter – French Onion Soup, Slow-cooked caramelized onions in a rich veal broth and topped with crusty bread and Emmental cheese.
Entrée/Side – Homemade Game Sausage, Market selection of wild game meats blended with flavorful herbs, garlic, Cognac, and spices served with hand-mashed Yukon gold potatoes.
Dessert – Tarte Tatin, The classic upside down caramelized apple pie.
Starter - Flamenckueche, Flatbread tart topped with caramelized onions and lardon, served with fresh greens.
Entree/Side – Roasted and Confit Pork Shank, Fall off the bone tender pork braised in beer, with glazed reduction and Baeckeoffe style potato casserole.
Dessert – Red wine poached pears, D’Anjou pears cooked in spiced red wine, reduced to a rich, velvety sauce.
Pricing & Reservations
Baking Classes (brunch and bread): $120.00/pers.
French Cooking Menus: $120.00/pers.
Pastry Class – Special: $130/pers.
Please contact us to know more about our special offers and private events.
Cook Au Vin picked by 
