Flavors of Bordeaux

Standing beside award-winning wines is an equally prestigious cuisine, sourcing from the Atlantic Ocean coastline to feature seafood, as well as hearty lamb roasts and beef stews. One of Bordeaux's most famous dish is coq au vin, chicken braised in the award-winning reds from the region. In this hands-on class featuring Bordeaux cuisine classics, Zoé McLaughlin will teach you the tips and techniques required to be a confident chef de cuisine in your home kitchen.

MENU

Fresh Local Oysters served with Mignonette

Coq au Vin—Braised Chicken in a Rich Red Wine Sauce

Potato & Celery Root Purée 

Red Wine Poached Pears Served with Crème Fraiche

Allergens: Dairy, Shellfish, Wheat. Concerns? Email info@18reasons.org.

Learn more about Zoé here.

Review our registration and cancellation policies here.