Here is a brief photo set (use the arrows on either side of the photos to slide) from a French Cooking Class I attended at Cook Au Vin (Cook Au Vin on twitter)in Chicago, IL.

Menu:
Creamed Spinach & Poached Egg Mini Quiche
Chicken Cordon Bleu
Crème Brûlée

The experience was extremely fun (BYOB) and educational. Upon preparing the Chicken Cordon Bleu, I made the realization that KFC’s Double Down is merely a less sophisticated Chicken Cordon Bleu made with cheaper materials. Who knew?!?

The group could not have been more pleased with the way the food turned out. The staff makes cooking so enjoyable… well the staff and the several large bottles of craft beer that accompanied me.

I hope that you enjoy the photos nearly as much as I enjoyed cooking and eating! But I highly doubt that you will.

- @FP