Back to Cooking Classes >
Winter Cooking Class Menu 2
French Onion Soup: Caramelized onions, apple brandy, Provolone, Swiss
Coq Au Vin: Chicken Thigh, Wine, garlic, shallots, carrots, pearl onions
Joel Roubochon Potato Puree: Butter, Potato
December 14, January 11, January 25, February 8, February 22
Cooking classes are $65 per person and limited to 6 participants per evening. Once you book the date, menu and number in your party, we will then confirm your booking and send you an invoice for payment to reserve your place.