About Cook Au Vin

With baskets full of hand-plucked, wild blueberries, Vincent Colombet and his cousins happily crammed into their Alsatian grandmother's tiny kitchen. In that quaint room, equipped with only a wood-burning cast-iron stove, Vincent learned over the years how to tuck berries into pies, prepare meats sourced from neighboring farms, and elaborate meals for his entire family. Having completed his training in Paris, Chef Vincent yearned for experiences abroad and moved to Chicago in 2004. His passion for creating traditional French, family-style meals and one-bite appetizers with an artistic flair inspired him to open Cook Au Vin, french fusion cooking and Cooking Classes, and La Boulangerie & Co, café-bakery, in Chicago. Whether you choose a catering or a cooking class, get ready to experience France at its most authentic, starting with the base of our business: the flour. All of our handmade products, are made from scratch daily with the highest quality organic flour imported from straight from the motherland, France. The BYOB Cooking Classes takes approximately three-hour and are centered around classic techniques. Patrons may also enlist the Cook Au Vin team to cater to special events.