What wines will we taste through the week?

Rose Wine Tasting in Provence

Taste Local Organic Wines

Northern and Southern Cotes du Rhone


Provence is where the Rhône River meets the French Riviera. This means that wines in the area qualify as 'Rhône Valley' wines, but with a big Southern component to them - the Sun. We call them Côtes du Rhônes méridionaux - from bing toward the meridian. As opposed to the ones further north called Côtes du Rhône Septentrionaux - from the Latin Septem Triones, the way the Romans called the Major Ursula constellation (the seven horses of labor), which rotates around the North. From that region in the North come wines such as Côte Rotie or Ermitage. With a lot of Syrah (Shiraz) and its associated peppery notes.

Chateuneuf du Pape


In the southern part of the Côtes du Rhône, you will find wines such as Chateauneuf du Pape - the Newcaslte of the Pope. As it is during the time there were two popes heading Christianity, and one of them in France, that this area started getting its fame. And it also got the beautiful Palace of the Popes in Avignon, which we will get to visit as well. Chateuneuf du Pape can contain up to 13 different grapes, and can be found as white or red wine. All of this, and more, you will learn directly through tasting.

Explore Terroir


Other names include Vacqueyras, Gigondas, and even more localized name like Sablet, the very village where we will be staying. Vines were probably planted by the Romans there two thousand years ago. So we are talking about a very long tradition. So there will be plenty to discover in terms of wines. And that will be a wonderful opportunity to actually discover the concept of Terroir - the idea that you can not make the same wine if you are making it using grapes from a different location; even if they are the same grape.

Tavel, King of Rosé Wines


Equally famous, and particulary enjoyable during Spring and Summer, this is also a great area for Rosé Wine. The King of Rosé wines is called Tavel from the name of the village around which it is made. Always a blend, and using up to 9 different grapes, Tavel has the reputation of being one of the few Rosé wine which you can age.

Meet a Local Wine Producer


Following Wine from Vines to Cellar




Understanding Terroir through your Palate


When it comes to produce, the French are obsessed with an idea - it seems a simple idea at first. It is the idea that what you do depends on where you are. This is where LOCAL takes all of its meaning. Because what you do HERE can only be done HERE. It does not mean that you should not buy things from THERE. It just means that it will not taste the same. And sometimes the difference between HERE and THERE is only one hundred meters ...

Here are some examples of recipes where we can make full use of these fragrant herbs:

Bay Leaf Skewer of Mackerel and Langoustine (Brochette de Maquereau et Langousine au Laurier)
Breast of Duck in Lavender Honey (Canette laquée au miel de Lavande)

Produce which are only grown or made in Provence (but sold everywhere)


In the summer in France, everybody drinks an aniseed based drink called Pastis. Wonderfully refreshing, but also somewhat treacherous, it is also very good for cooking – it is actually one of the key ingredients in Oysters Rockfeller.

In the Southern part of Provence is the only region in France where we grow rice: Camargue.
And not far from our Village the region where we make some of the best French Olive Oil, Nyons. Always virgin cold pressed oil - by law actually.

Here are some examples of recipes where we can make full use of these very local produce:

Pilaf de Riz de Carmargue (Local Provençal Rice based Pilaf dish)
Small Chickens cooked in Pastis (Poulettes au Pastis)
Vinaigrette with local Nyons Olive Oil


3700 €

(Doube Occupancy Basis)

What is included?

Transfer from and to Avignon
6 Nights Accommodation Double or Double Twin
6 Breakfast, 7 Lunches and 6 Dinners
7 Cooking Sessions of 2 to 4 hours each
All visits
All meals with 1/3 bottle of Wine included
A diploma

BOOK NOW

This is a bridge
This bridge is very long
On the road again
This slideshow uses a JQuery script adapted from Pixedelic

ANNE

"My husband and I really enjoyed our experience learning how to make macarons! Our teacher, Anne, was very sweet and clearly incredibly knowledgeable on the topic and she was a great communicator. We left the class with a box of beautiful and very delicious macarons and it was such a fun experience."

Signe C. , June 2019, TripAdvisor

 

FREDERIC

"From the moment we met Frederick we knew it would be a great day! Very personable and fun, but serious about his cooking! We learned so much and enjoyed a hands-on cooking class, complete with plenty of wine! Over-all a must do if you are looking for something fun and different in Paris."

Coastal, August 2019, TripAdvisor

 

FLORENCE

We had a lovely morning at Le Foodist! Florence (our baker) was a delight and very patiently walked two very novice bakers through the process of making croissants. They were delicious! Really fun experience and a nice break from sightseeing. We had a great time. A wonderful experience in Paris! "

Stacie, F., August 2019, TripAdvisor

 

GUILLAUME

"Guillaume was a wonderful teacher, employing the right amount of expertise, humor, guidance to ensure we all had a great time and actually learned how to make croissants. They were so good! And my favorite part was his trick how to use up little bits of dough so they aren't wasted."

Shannon S., August 2019, Google

 

SARAH

"Sarah is the greatest person you will ever meet. She was so informative and kind. She was also very helpful in recommending cooking products, sights, and even took the time to help us make a dinner reservation. We had a fantastic time and everything was delicious. Thank you Sarah!"

Heylamby, August 2019, TripAdvisor

 

EMILY

"My husband and I really enjoyed our experience learning how to make macarons! Our teacher, Anne, was very sweet and clearly incredibly knowledgeable on the topic and she was a great communicator. We left the class with a box of beautiful and very delicious macarons."

Signe C. , June 2019, TripAdvisor

 

FRED

"My husband and I really enjoyed our experience learning how to make macarons! Our teacher, Anne, was very sweet and clearly incredibly knowledgeable on the topic and she was a great communicator. We left the class with a box of beautiful and very delicious macarons and it was such a fun experience."

Signe C. , June 2019, TripAdvisor

 

AMANDA

"Amanda was very organized, gave wonderful instructions, and made our afternoon a true cooking adventure. We made three flavors of macarons - all quite yummy! After our macarons were complete, we had a lovely tea so that we could enjoy our beautiful goodies. We also each ended up with a large variety box full of our confections to enjoy throughout our week."

Havilover, July 2019, TripAdvisor

 

STEPHANE

"Stephane is very engaging with everyone and made everyone in the room feel part of the experience. I got the added bonus of sabering a bottle of champagne! I highly recommend this class and look forward to a cooking class the next time I visit Paris! It's a lovely establishment! Oh, and Stephane owes me a trip to visit his aunts! :-) 
Well done, Le Foodist & Stephane!"

Melissia D., July 2019, Yelp

 

More About Our Baguettes Classes

Getting a bit technical during our Baguette Class in Paris

The French baguette, actually probably better known as the Parisian baguette has beome a true symbol of French popular gastronomy. A true icon of French life even - look around and you will see the Parisians strolling back home with their baguettes under their arm. But if you are French why would you learn how to do this? You can buy a baguette at any corner of Paris for about one Euro a piece.  But in our Baguette Class in Paris  you will learn how do this from scratch. It is somewhat technical, but also full of tips and tricks. But when you leave, it will have not secret left for you. From the original mix to the famous "scarification" through adding water to your oven through baking, you will see and do it all.

Learning more during your Baguette class in Paris: Croque Monsieur Bread and Brioche

This class is like all our other baking or cooking classes: totally hands-on. So you get to practice from beginning to end - and to taste at the end. But not only will you learn how to make Baguette, but you will also learn to make two more types of bread: the French Croque Monsieur bread. The basis for the classic French bistrot appetizer. And in your Baguette class in Paris you will also learn how to make your own Brioche. Probably the most indulgent bread you will find in France - if not the lightest ...

And you might learn some history during your Baguette Class in Paris

While you will learn the techniques to create - and get to taste - three classic types of French breads, you will also learn some of the stories on the origin of the baguette. Just beware it is still being quite hotly debated. What is for sure though is that the Baguette is absolutely part of today Parisian's life. A classic you will be able to take back home with you.

More About Our Wine and Cheese Lunch in Paris

Cheese and Wine in Paris

The pleasures we can derive from French cuisine can seem endless.  However two of the best known and loved French gastronomic heroes are French cheese and wine. Whether we talk about a Brie which actually comes from very close to Paris, to a creamy Camembert from Normandy, or a Comté from the Alps, French cheese has a delight for all palates. And of course, French wines are even better known whether from Bordeaux great wines or Burgundy sophisticated whites – all of which enthral wine lovers.  Well, at our course on cheese and wine in Paris you will come to appreciate that although each is delicious on its own, properly matched cheese and wine together can make the experience of each even more enjoyable and an absolute delight.

How to pair French cheese and wine

Because not all pairings are actually what people expect, at Le Foodist we have decided to call these experiences 'Daring Pairings'. Maybe because we like to step out of the ordinary to challenge our taste buds, but really all we try to do is give you the perfect match fo cheese and wine in Paris.  So not only will you learn how to select the best wine to go with your cheese, but you will also learn what are the big cheese families in France – there are actually only five, and this is one of the keys to great pairing. In discovering all these pairings of cheese with wine you will be convinced that indeed two things together can be better than the sum of their parts.

It is important to have fun with pairing cheese and wine in Paris

Beyond the tastings though, we have found that the best way to help our clients remember and re-use their experience is to vary the way to approach both wine and cheese.  That is why during our courses on cheese and wine in Paris we share sensory games and many an anecdote to bring the produce to life in your mind as well as on your palate. Overall we will feature four excellent wines, one Champagne and demonstrate to you how best each combines with cheese, letting your taste guide you along with our teaching.

Understanding cheese and wine pairing while in Paris

While for many top Parisian wine stores and restaurant wine lists can be confusing and even intimidating, we believe that after our lunch learning how to pair cheese and wine in Paris, you will feel much more comfortable navigating all of those.  And we sincerely hope your knowledge will help you unlock a door to a whole new world of enjoyment of French wine and cheese pairing.  At every step of the way our sommelier will also share unique tips and tricks to understand wines better and how culture and wine are so related in France; hopefully enriching your own experience as well.

And they do not have to do with what you will find in those markets. They have to do with when you can go shopping there. Open Air markets are only open in the morning. Typically from 8:30 am to 1:30 pm. And they are not open every day. As a matter of fact for the vast majority they are open either open every other day (Tuesday, Thursday, Saturday or Wednesday, Friday, Sunday), or sometimes only twice a week. 

This is the case of the Bastille Market (Metro Bastille and Metro Bréguet Sabin )which is open only on Thursday and Sunday morning. We like to send people there because it is a very big market with over one hundred vendors. And it has a nice stand of Crêperie in the middle. Here you get a video of a lady preparing a crêpe there; and you can get that crêpe for only 3 Euros!
There is only one Open Air market open every day of the week, it is called Marché Aligre (Metro Ledru Rollin or Metro Faidherbe Chaligny) which happens on the eponymous street. It is an interesting market because you find all kinds of quality in that market – the good, the bad and the ugly. There is also a nice covered market in the middle of it called Marché Beauveau – sometimes called Marché Beauveau Aligre. On the contrary, Covered Markets are open every day, and not just in the morning, but also in the late afternoon. Typically from 4:30 pm to 8:00 pm.

We are blessed with two markets close to where Le Foodist is located, so we can walk to a market every morning – sometimes it is the Maubert market, and sometimes it is the Monge market. Both nice with their own specififies. Last but not least, none of these markets is open on Monday. Do not sign-up for a Market Tour on Monday, you might never see that money again …

Choosing Ingredients in Paris

While all markets are different, they also have some things in common. First they work on specific schedules as explained before. But also you will find always at a minimum the following vendors: a Maraîcher – this is the name we give to people selling fruits and vegetables, a butcher, a fishmonger, a cheesemonger and a baker. Normally you will find several of each, with different levels of quality, organic or non-organic, local or not local (but mostly not local unfortunately).
And we explain how to recognize each of those of course during our Market Visits and Cooking Classes in Paris. But choosing ingredients can be daunting at first, because of the variety that is on display. A typical fishmonger will carry 20 different types of fishes, and as many shrimp and shelf fish varieties. A good cheese monger will easily carry up to 100 different types of cheese and obviously you could get over 100 different cuts of meat at a butcher (from the type of meat to the cut itself). And a normal Maraicher will carry between 50 and 100 fruits and vegetables as well.
This is what makes these markets so exciting – the variety of products, the beauty of their display, and the exchange you can have with most of the vendors. We give you tips though on how to make sure that exchange with the vendors go well – a few magic words, and everything will be fine!

Cooking in Paris

Obviously going to markets is nice, but actually knowing that you are going to cook what you find there is even more exciting. It is not uncommon for Parisians to buy a little bit too much food because they get so excited at the idea of cooking it all! But as most of us have hardly any space where we live, that can limit the enthusiasm sometimes. Because of the lack of space, Cooking in Paris can be quite different from cooking in the rest of France. And there are also dishes that are typically associated with regions which the Parisian will not cook at home – but taste when they visit friends or families in the various regions of France. However our kitchen has plenty of space, so we can cook traditional French dishes without a problem – whether they come from Paris or any region. And the most important part for us is to ensure that we share techniques much more than just recipes. As a matter of fact, we love to share a bit of the science behind what we do so people can better remember the “what” by understanding the “why”.

Sharing Stories

In November 2010, some experts from the UN cultural organisation, decided tha France’s multi-course gastronomic meal, with its rites and its presentation, fulfilled the conditions for featuring on the “world intangible list” of the UNESCO.
In this list you can find all kinds of cultural practices, including Mexico Day of the Dead festival for example. Importantly this is not suggesting French cuisine is better than other cuisines (even though we the French tend to believe that …). It is only saying that the gastronomic meal and what it entails is a very vivid cultural practice which people in France partake into on a very regular basis. That is why the same experts indicated that the French gastronomic meal is a “social custom aimed at celebrating the most important moments in the lives of individuals and groups”. And in that social custom, there are many parts: the attention we pay to the way we choose ingredients, how we pair wine with food, how many dishes we will present to our guests, how we lay the table, etc… But one big part of the cultural practice is that commensality (the fact of sharing the food) is always accompanied by sharing stories about …. Well, you would have guessed it, Food of course!
To us it is THE perfect example of how Food and Culture come together – actually we decide to share food is a considered a cultural practice. I would argue that it is true of all countries, regions, etc… As the way we relate to Food is such a big part of anybody’s identity. But as a result and to make sure you have the most genuine experience of French culture, after the a coking class in Paris at Le Foodist, you will share a gastronomic meal at a common table with your Chef and fellow participants to the class.

French Wine and Food Pairing

As mentioned above, one of the big cultural practices in France is choosing how to pair Wine and Food in general and Wine and Cheese in particular. We actually have a class which focuses specifically on this. As it is so important though, we always make sure we share white and red wines during our meals, chosen to pair well in our opinion with the food we cook. And being at the table together is a good opportunity to discuss about wine as well, with concepts such as “terroir” (to simplify, terroir means “what you do depends on where you are”) which are essential to grasp the way the French think about Food.
And all this will always go with a cheering “Santé” – which quite simply means, to your good health!

Save
Cookies user preferences
We use cookies to ensure you to get the best experience on our website. If you decline the use of cookies, this website may not function as expected.
Accept all
Decline all
Read more
Analytics
Tools used to analyze the data to measure the effectiveness of a website and to understand how it works.
Google Analytics
Accept
Decline
Analytics
Tools used to analyze the data to measure the effectiveness of a website and to understand how it works.
Google Analytics
Accept
Decline
Marketing
Set of techniques which have for object the commercial strategy and in particular the market study.
Google
Accept
Decline