Venue Details

2 Star Starred
Cook Au Vin
2256 N Elston Ave Chicago, IL 60614
Venue website Get directions
Rita Kay
52 events
26 reviews
5 stars
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
star this tip starred
Rita Kay
52 events
26 reviews
5 stars
The weather was warm.. I wore comfortable shoes and cool, breathable clothes..
French Fusion Cooking Classes
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Reviews & Ratings

French Fusion Cooking Classes
4 ratings
4.8 average rating
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Rita Kay
52 events
26 reviews
5 stars
attended Aug 16 2013

What a fun evening! A great idea for a date night. Chef Emmanuel was both entertaining and informative. We learned some great cooking tips and came away with new ideas to try at home. We were fortunate to have a great group to work with, and...continued

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17 events
6 reviews
11 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 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.


Prestige Class Menus (more technical and upscale)

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

Starter – Black truffle Soup

Main course – Sautee shrimp with Champagne and Lobster Veloute

Side dish – Fresh Linguini

Dessert – Chocolate molten lava cake.

Pastry Class Menu
-French macarons
-Pate a choux
-Chocolate ganache & Pastry cream