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Cooking Classes in Paris! and beyond ...

We offer several Cooking Classes in Paris and other unique food expriences actually - both in Paris, Provence and the Loire Valley.  Our market to table class is a unique way to discover French culture through Food, but our pastry and baking classes with their "teatime" or flat out whole tastings sessions are great immersions as well.  Our wine tastings are yet another way to explore France geography, history and culture through your senses.  And for those ready to go even deeper into French food culture, we also offer one week foodie gastronomic holidays in Provence and the Loire Valley.  So we hope you find something you like - and  whether you do or not, never hesitate to contact us.

Cooking Class in Paris

Market Visit and Cooking Class

From Tuesday to Sunday; start at 9:00 am

Cooking Class and Lunch

From Tuesday to Sunday; start at 10:30 am

Evening Market & Cooking Class

Tues, Wed, Thurs; start at 4:30 pm

Without Market Visit; start at 5:45 pm


Baking Class in Paris

Macarons in Paris

Mon,Tues,Wed,Thurs,Sat,Sun; 3:00 pm to 6:00 pm

Advanced Macarons

Fri; 3:00 pm to 6:30 pm

Make your own Croissants!

Mon, Thur; 3:00 pm to 6:00 pm - Sat, Sun; 10:00 am to 1:00 pm

Parisian Baguette and French Breads

Mon, Wed, Fri; 9:00 am to 1:00 pm

French Tarts

Tues; 9:30 am to 12:30 pm

Classic French Desserts

Thur; 9:30 am to 12:30 pm

Profiteroles and Chocolate Eclairs

Sat; 3:00 pm to 6:00 pm


Wine Tastings in Paris

Wine & Cheese Pairing Lunch

Sat, Mon, Tues; 12:00 pm to 2:30 pm

Discover France in 6 Glasses

Sat, Mon; 5:00 pm to 7:30 pm

Food Tours

Latin Quarter Food Tour

Thur; 10:00 am to 1:00 pm

Frontpage Slideshow | Copyright © 2006-2015 JoomlaWorks Ltd.
Frontpage Slideshow | Copyright © 2006-2015 JoomlaWorks Ltd.
Frontpage Slideshow | Copyright © 2006-2015 JoomlaWorks Ltd.
Frontpage Slideshow | Copyright © 2006-2015 JoomlaWorks Ltd.

How to easily make asparagus mousse in only nine steps

Asparagus mousse (for four servings) :

Preparation : 15 minutes

Cooking : 20 minutes


  • 1kg asparagus
  • 30cl semi-skimmed milk
  • 6 gelatin leaves
  • 2 eggs
  • 1 tablespoon low fat cream
  • Salt
  • Pepper


  • Clean and peel the asparagus then cut them into small pieces. You can keep asparagus tips aside for decoration.
  • Bring milk to a boil and cook your asparagus for 20 minutes.
  • Blend everything using a liquidizer.
  • Soften your gelatin leaves in cold water and strain.
  • Add the gelatin leaves and the low fat cream.
  • Add salt, pepper and let cool for a few minutes.
  • Beat your eggs and add them to the preparation.
  • Pour and spread the mixture into four ramekins. Leave them in the fridge for 2 hours.
  • Unmold in plates before serving, done !

Personal tips

You can use the asparagus tips as decoration. You can also serve your asparagus mousse with full asparagus seasoned with a vinaigrette sauce.

A dry white wine will go very well with your asparagus mousse !

How To Easily Make Cauliflower Soup In Only Eight Steps

Cauliflower soup (for six servings) :

Preparation : 15 minutes

Cooking : 20 minutes


  • 1 cauliflower
  • 2 potatoes
  • 75cl water
  • 1 poultry stock
  • 50g butter
  • 2 tablespoons sour cream
  • Salt
  • Pepper
  • Oregano


  • Clean the cauliflower and drain it.
  • Cut the cauliflower into florets and chop them. Don't forget to core and to remove head.
  • Peel and slice your potatoes finely.
  • In a large saucepan, pour 75cl water and put the chopped cauliflower, sliced potatoes, poultry stock, oregano and salt.
  • Bring to a boil and cook for 20 minutes.
  • In a pan, mix sour cream and butter. Cook over low heat for a few mintues until it thickens.
  • Mix the two mixtures together. Stirr gently to combine.
  • Add salt and pepper, done !

Personal tips

This soup is best served hot and creamy. Add salt if needed. You can cook the same recipe adding 2 whole milk cups.

Don't forget to decorate your soup with cauliflower hints on the top !

A dry white wine will go very well with your cauliflower soup.

How To Easily Make Cheese Soufflé In Only Ten Steps

Cheese soufflé (for four servings) :

Preparation : 15 minutes

Cooking : 35 minutes


  • 4 large eggs
  • 150g grated gruyère
  • 60g butter
  • 60g flour
  • 40cl milk
  • Ground nutmeg


  • Preheat the oven to 180 ° C / 350 ° F (thermostat 6). Butter a gratin dish.
  • Heat butter in a casserole dish, add the flour and stir quickly for 1 minute.
  • Add the milk and whisk for a few minutes over low heat.
  • Remove the casserole dish from the stove.
  • Separate the whites from the yolks and beat the whites firmly until stiff. Add a pinch of salt.
  • In the casserole dish, add the egg yolks one after the other. When done, add the gratred gruyère.
  • Add a pinch of ground nutmeg and pepper. Don't salt too much because the grated gruyère is already salty.
  • Add the egg whites while stirring slowly.
  • Pour the whole mixture into the mold, up to 4 centimeters maximum from the edge.
  • Bake for 35 minutes in the fan-assisted oven. Check the cooking from time to time.

Personal tips

If you have a hard time beating your eggs whites until stiff, simply add instant yeast to the mixture !

A dry white wine is highly recommended with your cheese soufflé.

How To Easily Make Celery Remoulade In Only Seven Steps

Celery remoulade (for four servings) :

Preparation : 15 minutes

Cooking : 0 minutes


  • 1 celeriac (celery root)
  • 1 egg yolk
  • 1 teaspoon strong mustard
  • 25cl oil
  • 2 tablespoons vinegar
  • Lemon juice
  • Salt
  • Pepper


  • Peel the celeriac : first cut off the top and bottom then stand the celeriac upright to cut the remaining peel off in vertical stripes. Rince it and drain it.
  • Chop it into tiny cubes and pour lemon juice all over.
  • Then prepare the remoulade sauce : in a bowl, put the egg yolk, the mustard and a few drops of vinegar.
  • Whisk in mayonnaise while pouring a trickle of oil.
  • To thin the mayonnaise, add two tablespoons of vinegar one after the other.
  • Season and mix with grated celery.
  • Let cool in the fridge for two hours.

Personal tips

To avoid the sometimes strong celery taste, you can put water to a boil and add the grated celery for a minute or two. The taste will be softer.

A dry white wine will be perfect for your celery remoulade !

How To Easily Make French Onion Soup In Only Nine Steps

French onion soup (for four servings) :

Preparation : 25 minutes

Cooking : 20 minutes


  • 5 big onions
  • 50g butter
  • 1 tablespoon oil
  • 1 tablespoon flour
  • 20cl white wine
  • 1l water
  • 6 white bread slices
  • 100g grated comté
  • Salt
  • Pepper


  • Peel and chop the onions.
  • In a saucepan, melt butter with oil and brown the onions until they are slightly golden.
  • Add flour, hot water, white wine, salt and pepper.
  • Cover and cook over low heat for 20 minutes.
  • Put the white bread slices in the oven or in the toaster.
  • Once toasted, put one bread slice at the bottom of a bowl.
  • Sprinkle with grated comté and pour the soup over.
  • Sprinkle again with the remaining grated comté.
  • Put those bowls in the oven to brown the cheese on the top, done !

Personal tips

You can add chicken broth to your French onion soup, it will be tastier !

A dry white wine is highly recommended with your French onion soup.