Cooking Classes in Paris

All our Cooking Classes are totally hands-on, taught in English, set in a beautiful location, fun and instructive and in small groups. 

Cooking in Paris

France is rightly famed for its particularly rich cuisine.  And the origin of that richness is fat - which varies depending on the region.  In the South of France, people use Olive Oil.  Around Paris and the Loire Valley, people use Butter.  Go further North East, toward Alsace and people will use lard.  As a matter of fact, France has been divided by famous gastronomic writers based on the fat used in local cuisine.

When it comes to local cuisine, one town is an exception in France - actually when it comes to many things that town is an exception.  That town is Paris.  Because Paris is not only the location of a specific local cuisine - in the same way than any other large agglomeration is such a location.  But Paris and surronding areas (think Versailles) is also where political power has resided for hundreds of years in France.

So when we cook at Le Foodist, we cook in a Parisian Style - which derives its origin from the true local (Vinaigrette is thought to be a sauce originated around Paris), and also from the specificities of Parisian cuisine which is also what people have come to know as Haute Cuisine.  Think sauces, and richness - butter and salt, if you wanted a very short summary.   But Paris is also where all French cuisine can be found in various restaurants presenting regional dishes, such as Choucroute.

Creating classics at our cooking classes in Paris

So while our courses will teach you techniques, you will also learn how to create some of the French classics - from Beef Bourguignon to Cheese Soufflé. From Coq au Vin to Soupe à l'Oignon.  For these are the results of decades of selection by the French palate - and they have come to epitomize French taste.  So you will learn the keys to develop that je ne sais quoi French flavour through those dishes..

Understanding the basis for what we do in the kitchen

But cooking classics is not enough.  How to cook them is also what matters.  Some peole like to say they are instinctive cooks - others like to follow recipes to the letter.  We believe all are trying to do the same: produce a great dish or a great meal; one which will be enjoyed by the people who will eat it.  In order to get there, we do not think of instinct or recipes, we think of techniques and ratios.  The ratios between the ingredients is what you really need to cook something balanced - balanced in taste and balanced in texture.  The second part of any great dish though is technique.  So we try to teach in such a way that you will not learn recipes, but techniques.  Techniques which become yours for ever after the class and you can reapply wherever you find it useful.

A cooking class is also a cultural experience in Paris

Final at Le Foodist we always strive to place French food in the context of French culture. We believe that the unique people and history of France join with terroir to produce the classic dishes of France. So not only will you learn about technique and the science behind some of them.  You will also learn about the cutural background to several of the techniques we use, potentially their historical or their geographical origin.  This is another way to understand why things are done a certain way.  And understanding is always a path toward making your experience with us more memorable.  In gaining a deeper understanding of French culture you will in turn have more appreciation of French food, which will probably result in even more enjoyment of it. 

We believe that this approach, together with our brilliant chefs and informal teaching, results in the most memorable culinary experiences.