Flavors of Lyon: France’s Foodie Capital

A hands-on in-person cooking class culminating in a dinner served with wine and beer. This class is limited to 14 students. Review our registration and cancellation policies here. 
 

France is renowned for its rich history, art, fashion, and language, but above all, it’s celebrated for its exceptional food. Lyon, often called the gastronomic capital of France, is a city where culinary traditions run deep and the art of cooking is a point of pride. Known for its vibrant markets, hearty fare, and iconic dishes, Lyon is the birthplace of some of the country’s most beloved dishes. Take, for example, chicken braised in vin jaune, a luxurious dish where tender poultry soaks up the rich, nutty flavors of the Jura wine, complemented by earthy morel mushrooms. Another specialty is cervelle de canut, a creamy herb-laden cheese spread that's both refreshing and indulgent, offering a true taste of Lyon’s culinary ingenuity. In this hands-on class, Zoé McLaughlin will guide you through the techniques behind these iconic regional dishes, teaching you how to master the flavors of Lyon and confidently bring a piece of its gastronomic heritage into your own kitchen.    

MENU

Cervelle de Canut—A delightful spread combining crème fraiche, fromage blanc, fresh goat cheese, shallots, garlic, chives, parsley and toasted walnut oil served with olive oil crostini.

Poulet au Vin Jaune—A decadent braised chicken dish cooked in Vin Jaune (a traditional yellow wine from The Jura Region) with fresh morel mushrooms and creme fraiche. Served with rice. 

Green Beans with "Snail" Butter

Chicory Salad of Radicchio, Endive, Fennel & Celery with an Anchovy Vinaigrette & Toasted Breadcrumbs

This menu contains the following common allergens: Egg, Tree Nuts, 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.

Let’s Cook Together! 

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.

_{Photo courtesy of Zoe McLaughlin}