Flavors of Lyon: France's Foodie Capital

This is a live, interactive, hands-on cooking class held online via Zoom. See our event policies at the bottom of this webpage.

France is a country famous for its history, art, fashion, language and, perhaps above all else, its food! Lyon has long been known as France’s capital of gastronomy, home to some of the most world famous restaurants and chefs. Although many of the celebrated dishes of French cuisine are impressive, they needn't be intimidating. In this hands-on class featuring bistro classics, Zoe McLaughlin will teach you the tips and techniques required to be a confident chef de cuisine in your home kitchen.

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Cervelle de Canus—Fromage Blanc with Dill, Chervil, Chives & Tarragon named for Lyon’s 19th Century Silk Weavers

Coq Au Vin—Braised Chicken in Red Wine, Bacon and Mushrooms

Pommes Anna—Thinly Sliced Potatoes Baked with Herbs & Parmesan

The Equipment and Ingredient List for this class is available here.

This menu contains the following common allergens: Dairy, Wheat. If you have allergies or dietary restrictions that concern your ability to cook along, please e-mail info@18reasons.org before purchasing a ticket.

If you’re new to 18 Reasons Online, please read this guide: How to Take an Online Class at 18 Reasons. Five calendar days before class, 18 Reasons may decide to cancel this class if not enough tickets are sold. We will notify registrants by email about cancellations.

Zoé McLaughlin was born in Paris and raised in San Francisco. She graduated from Le Cordon Bleu in Paris and worked in restaurants in France while she wrote and published her first cookbook – a collection of family recipes influenced by her multicultural upbringing.  She now lives in San Francisco, where she works in the non-profit culinary world and hosts online cooking demonstrations.  She has a passion for bringing together the diverse flavors and culinary traditions of the Bay Area with the time tested techniques of classical French cooking.Zoé McLaughlin was born in Paris and raised in San Francisco. She graduated from Le Cordon Bleu in Paris and worked in restaurants in France while she wrote and published her first cookbook – a collection of family recipes influenced by her multicultural upbringing.  She now lives in San Francisco, where she works in the non-profit culinary world and hosts online cooking demonstrations.  She has a passion for bringing together the diverse flavors and culinary traditions of the Bay Area with the time tested techniques of classical French cooking.

_{The original uploader was Hayford Peirce at English Wikipedia., CC BY-SA 3.0 <http://creativecommons.org/licenses/by-sa/3.0/>, via Wikimedia Commons}