Venue Details

1 Star Starred
Cook Au Vin
2256 N Elston Ave Chicago, IL 60614
Venue website Get directions
Rita Bardell
The class is BYOB, so bring a nice bottle or two of wine to pair with the courses. We were served some fresh baked bread and cheeses before class started. Come hungry!
French Fusion Cooking Classes info Aug 19 2013 star this tip starred
Rita Bardell
The weather was warm.. I wore comfortable shoes and cool, breathable clothes..
French Fusion Cooking Classes dress Aug 19 2013 star this tip starred

Reviews & Ratings

4 ratings
4.8 average rating
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38 events
23 reviews
22 stars
attended Nov 16 2013

It was a fun experience, had cheese and fresh baked bread to start (wait for other classmates to show up) made dessert first so it would be ready by the time we finished dinner. Made personalized pizzas as an appetizer, Yummmm. Turned out...continued

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15 events
6 reviews
1 stars
attended Jul 01 2014

This is a totally hands-on experience unlike many other cooking classes we have taken where lots of the work is done for you. The recipes are delicious and easily recreated at home.

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More Information



See the Cook Au Vin class schedule._

Please note:_

—The event is BYOB, though water will be provided.

—Feel free to bring a Tupperware container if you would like to take the food home with you!   

—Wear comfortable, casual clothes, avoiding long and puffy sleeves.

—Please note you will be standing and cooking the majority of the time, so comfortable shoes are recommended. Flip-flops are not permitted.

—Please inform the chef of any food allergies you have before the beginning of the cooking class.

—Gratuity is not included, but welcomed.

*Menu Items: 

Cotillon Menu*

Starter – Rouleau a la farce de poire 

Smoked salmon roll stuffed with sautéed pear, basil and pine nuts 

Entrée – Tournedos de dinde sauce Diane 

Turkey filet mignon toped with cranberry and Cognac sauce 

Side – Pumpkin and potato gratin 

Dessert – Baked Alaska 

Meringue cake filled with Genoise cake and ice cream   


Champagne Menu

Starter — Black Truffle Soup

Called VGE because it was designed by Paul Bocuse (Most awarded French chef for the 20th century, founder of the Bocuse d’or) for former French President Valerie Giscard D’Estaing. The main particularity of this dish is that the soup bowl is sealed with puff pastry to ensure the truffle flavor to stay and perfume the soup while cooking.  

Entrée — Sautee shrimp with Lobster and Champagne Veloute

Sauce recipe developed by Cook Au vin for the Nationwide Tour de Champagne Festival. This sauce has the unique particularity of keeping the Champagne bubble in the sauce as it is emulsified cold at the end.   

Side — Linguini with shaved fresh truffle, summer truffle oil emulsion.

The accent is put on the product, very plain straightforward flavor, of course paired beautifully with the main course.  

Dessert — Champagne chocolate truffle molten lava cake.

Classical French chocolate truffle flavored with Champagne and served in a lava cake.   

*Chanel Menu

*Starter – Bouchées à la reine

Puff pastry filled with béchamel and a medley of meat and vegetables   

Entrée – Homemade sausage with boar

Smoked bacon and ostrich meat, lots of garlic, pepper & herbs   

Side – Pomme cuite, Pomme au four 

Twice-baked and filled with apple & caramelized onion chutney   

Dessert – Ile flottante

Meringue sails on a sea of heavenly rich vanilla custard, topped with caramel  

*Cordon Bleu Menu

*Starter – Florentine poached eggs with Mornay sauce

Poached eggs on a bed of creamy spinach topped with Mornay sauce served in their individual crust

Entrée – Cordon Bleu

Traditional French dish made out of breaded chicken breast stuffed with ham and a cheese sauce

Side – Gratin Dauphinois et Haricots Verts Fagotine

Sliced potatoes baked in a cream and garlic sauce, French green beans bundle wrapped with bacon

Dessert – Crème Brûlée

Rich Vanilla custard, topped with crispy, caramelized sugar


Vegan Menu*

Starter - Portobello  & TruffleCroque Monsieur with Salad Folle aux Framboises

French grilled sandwich with roasted portobello, truffle oil and vegan bechamel sauce

Served with a roquette salad with rasberries, toasted almonds, shallots, persley, chives and mint, served with a vinaigrette sauce

Entrée – Ravioles

Fresh made pasta filled with quinoa, almonds and apples, served with a cumin and sweet potatoe sauce

Side – Rainbow Veggie Spaghettis

Carrot, yellow squash and zucchinni spaghettis with red pepper

Dessert – Almond Milk and Rose Water Pana Cota

Dior Menu

Starter – Flamenkuche

Thin-crust French “pizza” with crème fraîche base, onions and smoked bacon

Entrée – Moules Marimières

_ _Mussels poulette

Side – Ratatouille

Provençale stewed vegetable: onions, zucchini, eggplant, yellow squash, garlic, red peppers and tomatoes.

Dessert – Tarte Tatin

Upside-down caramelized apple tart

Vuitton Menu

Starter – Coquille Saint Jacques

Lutées live scallop filled with Mornay sauce and julienned veggies

Entrée – Poulet Chasseur

Sautéed chicken cooked in a mushroom, white wine, cognac & tomato sauce

Side – Tournée Vegetables

Seasonal vegetables cut to have precisely 7 faces, cooked to perfection, served with decadent sauce

Dessert – French Lemon pie

*Bordeaux Menu *  

Starter – Gougères

Finger-sized puff pastry balls filled with Gruyere cheese, mushrooms and/or ham 

Entrée – Saumon au beurre blanc

Grilled salmon filet accompanied by a rich white wine butter sauce   

Side – Fresh Pasta Fettuccine noodles made from scratch 

Dessert – Chocolate Souffle

Fluffy Chocolate Cake with a melted chocolate center

Gaultier *(Vegetarian) ***Menu

**Starter – Tarte au Pistou

Homemade Pesto tart with crème fraiche and Tomato Coulis

Entrée – Soufflé au Fromage

Swiss cheese, spinach and onion soufflé

Side – Ratatouille

Provencale stewed vegetables: onions, zucchini, eggplant, yellow squash, garlic, red peppers and tomatoes

Dessert – Sabayon aux fruits de saison

Light and airy sweet wine custard, served with seasonal fruit   

Europa Tour Menu

Starter – Tapas pan con tomate (Spain)

Entrée – Flat Bread (Italy)

Arugula, Gorgonzola, Sun-dried Tomatoes, Hazelnut

Side – Mikonos Shrimps (Greece)

Tomatoes and shrimp simmered in a wine sauce topped with feta cheese

Dessert – Crème Brulee (France)

Rich Vanilla custard, topped with crispy, caramelized sugar

About the Ticket Supplier: Cook Au Vin

Chef Vincent's approach to learning to cook is all about being relaxed and having fun together: a little bit of wine, some conversation, some laughs, some bread and cheese, some more wine, and a lot of cooking in between!