Julia Child's Coq au Vin Workshop

Saturday, November 22
10:00AM - 1PM
$ 149

Learn the art of French cooking with Chef Ben Kiely as he guides you through Julia Child’s beloved Coq au Vin and creamy pommes purée. In this hands-on class, you’ll braise chicken in red wine with smoky lardons, mushrooms, and pearl onions, then master silky, buttery potatoes worthy of a Parisian bistro.

Chef Ben will teach you classic techniques—building flavourful fond, balancing aromatics, finishing sauces to a glossy sheen, and perfecting that pillowy potato texture. Cook, plate, and enjoy a timeless French meal, all while picking up pro tips to bring a touch of Julia’s magic to your own kitchen. Bon appétit!

What you’ll learn:

• Classic Coq au Vin technique (from sear to slow braise)

• Sauce mastery: reduction, seasoning, and shine

• Pommes purée the right way (potato choice, ricing, butter ratio)

• Knife skills, timing, and elegant plating

Looking for a specific date or a bespoke event? Contact events@picachef.com

*substitutions may occur based on ingredient quality and availability
Pacific Institute of Culinary Arts classes are NON-REFUNDABLE but transfers to another class is possible. Please visit our class refund policy page.