• slider1

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)





CHECK OUT OUR NEW PRESTIGE MENUS: Southwest Molecular, Brasserie, Provence Seaside, Brussels, Cordon Bleu, and Hunter’s

Prestige Menus

Southwest Molecular

Starter – Melon Caviar – Droplets of melon “caviar” with prosciutto

Entree – Magret de Canard – Moulard duck breast, seared with green peppercorn sauce

Side – Duck fat frites

Dessert – Panna cotta with Armagnac plum sauce



Starter – Escargot Maître d’Hôtel butter

Entree – Rotisserie chicken, sous vide – half chickens prepared sous vide, then seared, served with veloute

Side – Ratatouille

Dessert – Profiteroles


Provence Seaside

Starter – Gazpacho

Entree – Pan-seared scallops with goat cheese espuma

Side – Provencal vegetables – tian of layered, roasted summer vegetables

Dessert – Crepes suzette



Starter – Oeufs mimosa with handmade mayonnaise

Entree – Belgian mussels

Side – Hand-cut frites

Dessert – Banane flambee, Bananas Foster with vanilla ice cream


Cordon Bleu

Starter – Shrimp cocktail – butter-poached shrimp with cocktail sauce and beurre monté

Entree – Chicken cordon bleu – sous vide and fried chicken cutlets rolled with ham and cheese

Side – Gratin de courgette – Roasted zucchini gratin with modern cheese sauce

Dessert – Chocolate mousse



Starter – Flammenkuchen – Alsacian flatbread with cream sauce, caramelized onion, and bacon

Entree – Game sausage – handmade Toulouse-style sausage with game meats and pork

Side – Brown butter mashed potatoes

Dessert – Tarte tatin – classic French upside down apple pie


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 terre salardaise, 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 – Beignets


Chicken fricassee

Starter – Cheese souffle

Entree – Chicken fricassee with porcini mushrooms and fines herbes

Side – Roasted root vegetable melange

Dessert – Fresh fruit sabayon



Bordeaux Menu

Starter – Gougères, Savory, cheesy puff pastry balls.

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.

Pastry Class



Citrus Tarts





Pricing & Reservations


Baking Classes (brunch and bread): $120.00/pers.

French Cooking Menus: $120.00/pers.

Pastry Class – Special: $120/pers.

Please contact us to know more about our special offers and private events.

Click Here for our General Terms Of Sales