Choose Between Two Options
$115 for a BYOB French cooking class for two ($240 value)
$62 for a BYOB French cooking class for one ($120 value)
- Starter: french onion soup, slow-cooked caramelized onions in a rich veal broth andtopped with crusty bread and Emmental cheese
- Entrée/side: homemade game sausage, market selection of wild game meatsblended 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: gougères, savory, cheesy puff pastry balls with ham or mushrooms
- Entrée: salmon au beurre blanc, grilled salmon with a rich white wine butteremulsion and sauteed haricots verts
- Side: fresh pasta, handmade fettuccine noodles
- Dessert: chocolate soufflé, fluffy chocolate cake with a melted chocolate center
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.