Regional Roots of French Cooking - Burgundy

A cooking class at Suzette's L'Ecole that is filled with technique, technique, technique.  The menu includes  Savory Cream Puffs with Chicken Liver Gateaux, Spatchcock Cornish Hen with Mustard Sauce and Brussel Sprouts with Roasted Hazelnuts.  For the Grand Finale, Pears poached in Red Wine (Burgundy, of course) with Creme de Cassis.  All of these dishes are accompanied by wines that pair with this food.
$75/person.
More info here.