Cook Au Vin

We had the Coq au Vin class last Monday and the meals were quite good, but we were also told that we would have the recipes emailed to us afterwards. Still waiting. For the price of the class we would have expected a quicker response after two follow-up requests.

So before signing up, keep in mind that this is not an in-depth course in French cooking. This is more like.. part restaurant, part hands-on cooking experience.I would say it's like pretending to be the line or sous chef as you are taught/instructed. You still learn, but I think that is not the primary focus here. I'd classify it as an experiential eating experience.It is incredibly enjoyable (yes, even the hats). We made pasta from scratch, salmon, some unpronounceable foods, and molten chocolate cakes.The food came out excellent (even if I cut the noodles a little long), the company was very enjoyable (4 groups of 2, a group of 3, and one brave loner). Very specific kudos to Chef Vincent for making it interesting, instructive, and also being both patient and charming.Highly recommend it.

yesterday I took the bread baking, it was the best class ever, chef Raphael was great. The bread was outstanding and was able to take a lot of variety home. I have been to a couple of bread classes before but this was the best. Cant wait to try the pastry class