ABOUT THE COOKING CLASSES

Lemon meringue tart with toasted meringue peaks on a piece of parchment paper on a wooden surface.

À la boulangerie | At the bakery

3.5 hours · Pastry & baking · Vegetarian-friendly · All levels

  • French pastry has a reputation for being precise, technical, and unforgiving. It is precise. But once you understand why, it becomes second nature.

    In this workshop you'll master three pillars of the French bakery — beurre noisette, pâte à choux, and pâte sucrée — through three dishes that each teach you something different about dough, fat, and heat.

    All levels are welcome. Whether you rarely cook or cook regularly, you'll learn through hands-on execution and understanding. Small group means the chef adapts to who's in the room.

  • Madeleine maison — Master beurre noisette
    Paris-Brest — Understand pâte à choux and structure
    Tarte Citron Meringuée — Build pâte sucrée & master meringue

A golden-brown veggie tourte with a braided crust edge on a round silver tart pan.

Été à Paris | Summer in Paris

3.5 hours · Seasonal vegetables · Vegetarian · All levels

  • Fresh, bright, and deceptively simple — this is French summer cooking at its best. No meat, no fuss. Just technique applied to the best seasonal vegetables.

    Three courses that teach you how to season confidently, build a proper dough, and master the egg — three skills that will change everything else you cook.

    All levels are welcome. Whether you rarely cook or cook regularly, you'll learn through hands-on execution and understanding. Small group means the chef adapts to who's in the room.

  • Velouté tomate façon gazpacho — Learn how to season confidently
    Tourte aux légumes d'été — Master pâte brisée & farce
    Île flottante — Build meringue & crème anglaise

A plate with a cooked medium-rare steak paired with roasted carrots and garnished with parsley.

Dîner au Bistro | Dinner at the Bistro

3.5 hours · Classic bistro · Meat · All levels

  • This is the bistro meal you've always wanted to cook at home. The one that looks effortless on the plate but takes real skill to pull off. In this workshop, you learn exactly how.

    Three courses, three technical moments — roasting and emulsification, the perfect sauce, crème pâtissière — each one a skill you'll use again and again.

    All levels are welcome. Whether you rarely cook or cook regularly, you'll learn through hands-on execution and understanding. Small group means the chef adapts to who's in the room.

  • Caviar d'aubergine et mouillettes ail maison — Learn to char & emulsify
    Filet de boeuf, pommes fondantes, sauce marchande — Master roasting & sauce-building
    Tartelette fraise — Build pâte brisée & crème pâtissière

What’s included

For every workshop : Local produce · A glass of wine · Tasting together · Digital recipes & Atelier tips · A professional chef by your side · Maximum 10 people

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