From tasting menus to Taco Bell, 16 students opened up Friday night’s class with on the spot answers to the “ultimate last meal” question. Peter Woolsey, acclaimed French Chef and owner of Bistrot La Minette, shocked the class with, “my dad’s pasta Bolognese.” Before we could even take a second sip of our Kir Royale cocktail, he jumped right into La Cuisine Francaise and gave us a quick lesson in butchering and deboning a rabbit for the entrée of Lapin Roti a la Moutarde.

Rivaling his incredible kitchen skills were his seriously funny stories that doubled as lessons in French insults (just ask him to tell you the one that involves balls and sunglasses). Students quickly scribbled down notes about how to properly score an onion, the best mustard on the market (Maille), the truth about the best pots, how to use cheese cloth for herb sachets,  and the fact that vanilla is the fruit of an orchid plant (5 points for you if you already knew that).

The laughter faded and pencils were replaced by forks as we feasted on red wine poached eggs with toast, lardons, glazed pearl onions, and mushrooms. And I promise you that you’ll never crave mac and cheese again after a bite of Chef Woolsey’s Grenoble style ravioli gratin made with cheese that’s more expensive than your average grocery bill at Whole Foods.

Minutes from falling deep into a food coma, we finished the last bites of the red wine poached pears and shuffled out of the classroom and into the rainy night. I can only hope that he’ll be back for a second session at COOK, but until then I’ll happily reserve a spot at Bistrot La Minette and re-read his blog posts about a recent French adventure.