From Provence to Paris: A Culinary Road Trip

Embark on a culinary journey through France with author and Wanderlust Tours owner, Shawnie Kelley. Shawnie shares her travel discoveries, including delightful dishes, regional food traditions, and wonderful wine while talking you through techniques for making this meal. The first recipe channels the heart of Provence with a rustic Three Onion Potato Soup popular in the hills around Avignon. The main entrée is Burgundy’s most revered dish, Coq au Vin. The wine-stewed chicken is given a twist by using white wine rather than red. Our foodie tour-de-France ends with a silky Parisian Dark Chocolate and Orange Mousse.

Instructor: Shawnie Kelley

Class Type: In person

After all your hard work, sit down to enjoy your feast with an included glass of wine.

• Aprons are provided.
• Please wear long pants and closed-toe, flat shoes.
• No sandals, flip-flops, or high heels are permitted in the kitchen for safety reasons.
• If you have long hair, make sure it is pulled back.

Nuts and other common food allergens are frequently used in our kitchens. If you have a food allergy or dietary restriction, please contact us as soon as possible before class. We will make every effort to accommodate your needs; however, adjustments cannot be made during the class.

If you need to cancel your class booking, you may do so up to 48 hours before the class to receive a refund or class credit.
If The Mix must cancel a class, you will be notified immediately by phone or email and given the option to switch to another class of equal value or receive a full refund.

To cancel, please contact us at or call 614-287-5126.
All reservations are taken on a first-come, first-served basis, so we encourage you to sign up early.
Refunds will not be issued after a class has been held.
The Mix reserves the right to substitute instructors or modify class content when necessary.

Host or Publisher TheMix@columbus state