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View demonstration of "le sabrage." Download Jean-Claude's new menu of class schedules.

Jean-Claude Le Lan is a master of many talents. His success as the chef of Le Refuge restaurant seems like it's being eclipsed by his wildly popular cooking classes that have been filling up so quickly that he has recently added more classes to an already busy schedule to accommodate the demand. Being an excellent cook is no small part of the equation of building such a reputation, but anyone who taken his class knows that he's got encyclopedic knowledge of french cuisine and is an extraordinary connoisseur of fine wines and champagnes.

And best of all, he likes to share.

An enviable Shaw firefighter carries a family-sized pan of chocolate mousse followed by Jean-Claude with a enough coq au vin for a feast fit for a king or the very deserving crew at Engine 6.

The firefighters of Engine 6 on New Jersey Ave. are good friends (there have been a few small emergencies when Jean-Claude lets the baked apples go a minute too long in the convection oven...). He's given gifts from his kitchen to Scott Montgomery Elementary. He's also good friends with Senator John Warner who is just another one of Chef Jean Claude's many fans. Success is a gift that often keeps on giving if you know how to really enjoy it. I suppose that's why Jean Claude is looking into other opportunities to share his gastronomical talents with others.

In his native La Rochelle, France, Jean-Claude was taken under the wing of some great chefs who initiated him in the kitchen. It's not surprise then that last Sunday afternoon, he noted that he's interested in offering any interested Shaw youth a "fresh start" at a new career by giving them an opportunity to work with him on an upcoming project in which he will teach the basics and fine points of his craft and trade. Such tools could surely empower local youth who apply themselves with skills they could take anywhere in life and certainly launch their own business. Getting paid to take a seminar in cooking and the restaurant business from a pro is something that happens to only very lucky people.

Last Sunday, Washington Post music critic Josh Freedom duLac joined Chef Jean-Claude in the kitchen for a class in which he instructed guests on how to prepare coq au vin ("rooster in wine"), a classic french apple tart with créme anglais — that takes apples to another level, a delicious yet simple vinaigrette dressing that tricks out lettuce like you wouldn't believe (and he makes it so easy, you'll never buy vinaigrette in the store after watching it done). Along with basic cooking tips for using knives, preparing meats and pastry dough, Jean-Claude shares his very experienced insights on fine wines and champagnes — from opening a champagne bottle using Napoleon's "le sabrage" technique to knowing when to send even the most expensive bottle back to the rack after sampling it in a restaurant.

Check Jean-Claude's Web site for the next available cooking class or to contact him about small group and in-home catering.

And if you're looking for a FREE opportunity to sample some of Jean-Claude's magnificent creations and you haven't joined his growing friends list yet, try these options:

Tuesday, February 26: Meet Jean-Claude and other DC-area French chefs at the National Gallery of Art for a tasting.

Now through May 19: You may also try out Jean-Claude's chocolate mousse from the French country menu at the Gallery's Garden Cafe: Fontainebleau!