Like music, hugs, and handfuls of glue, breaking bread can bring people together. Unite the world around you with today's Groupon to Cook Au Vin. Choose between the following options:
- For $60, you get a french-bread-making class for one (a $125 value).
- For $119, you get a french-bread-making class for two (a $250 value).
Cook Au Vin’s head chef Vincent Colombet imparts students with the skills to craft his artisan breads, which topped the list of Time Out Chicago's "100 Best Things We Ate: Bread". During three-hour classes, groups of roughly 10–15 students don provided aprons, chef caps, and Parisian accents to learn chef Columbet’s french-bread recipes. Under the watchful eye of bread masters, participants try their hand at mixing, knitting, and shaping floury dough blobs into loaves or regulation footballs. As a fun-fueling bonus, students can bring bottles of wine to sip during class or coax hesitant buns into the 16,000-pound stone oven. After fresh-baked creations arise from their oven incubators, amateur bakers can quell stomach rumblings with their savory handiwork and complimentary trays of European cheeses and meats.
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 eventually produce elaborate meals for his entire family.
Driven by his passion for French family-style cuisine, he traveled to Paris before a longing for experiences abroad tugged him across the pond and into the arms of the Windy City in 2004. The following year he opened Cook Au Vin, where he leads three-hour BYOB cooking classes centered around classic techniques and organic ingredients. Patrons may also enlist the Cook Au Vin team to cater special events, or swing by Colombet's Lincoln Square bakery, La Boulangerie, for butter-infused inhalations, freshly made crepes, and crusty baguettes.