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Culinary Class

533002_320594321343164_234072459995351_785333_2108326339_nChef 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)






(Yes, available with vouchers) :D


French Cooking – Basic French techniques and inexpensive option

Bavette Menu

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


New Orleans Creole

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


Chicken fricassee

Starter – Cheese souffle

Entree – Chicken fricassee with porcini mushrooms and fines herbes

Side – Roasted root vegetable melange

Dessert – Fresh fruit sabayon


Osso buco

Starter – Vichyssoise

Entree – Osso buco with julienne vegetables

Side – Mushroom risotto

Dessert – Panna cotta with berry coulis


Bordeaux Menu

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.


Coq Au Vin Menu

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.


Alsace Menu

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.

Click Here for our General Terms Of Sales