Chicken, a mainstay of any cuisine, ranges from rustic simplicity to the refined and sublime in the vernacular of the french kitchen. Learn everything there is to know about this glorious bird, from buying, butchering, boning, trussing, roasting, sauteeing, stuffing, making stocks and sauces, and contending with leftovers (if any). Brief lecture, followed by three hours hand's on learning, followed by a full 3 course, sit-down meal, with wine pairing supplied. $100.
(class size restricted to 8 people, please contact restaurant to sign up).