La France des Régions: La Bourgogne

Very few places embody gastronomy the way Burgundy can.

Enjoy an evening in our kitchen with Chef Paul Young and learn the culinary techniques behind two iconic dishes: Escargots and Coq au Vin.

As you cook and discover more about those dishes and their rich history, sip on a glass of Bourgogne* for the perfect French night out!

About Chef Paul Young:

At the early age of 15, Paul took a job as a line cook at an Italian restaurant in his Chicago neighborhood and fell in love with the industry. He knew that was what he wanted to do and that drove him to hone his skills. After working at several restaurants, Paul attended Le Cordon Bleu Culinary School in Orlando FL. He then went on to work for the Levy Company at Jake Melnick’s corner tap and at Chicago’s famous Bistro 110. Paul was a finalist on the TV show “The Next Food Network Star” and he even hosted the kids’ cooking show “Stove Tots" ! After having accumulated such a rich experience Paul had the opportunity to work for the Capital Grille before becoming the corporate Chef at Reinhart Foodservice and is currently working with Eby-Brown.