Cooking courses France

Run by Aurélie CHAUVIN, the workshop offers cooking classes for individuals, businesses and catering professionals. The workshop has an air-conditioned space surrounded by greenery, offering a pleasant setting for learning and cooking. The workshop also offers auditing and consulting services, as well as corporate events and customized training courses.

For a day or an extended getaway to combine the pleasures of the mouth with those of a relaxing stay in Provence, René Bérard, the Michelin-starred chef of the Hostellerie Bérard, introduces you to Provençal cuisine during practical classes punctuated by market shopping, the discovery of flavours and scents, visits to an oil mill and wine-growing estates, the picking of herbs in the garrigue and lunches prepared during the class. A great time for cordon bleu and Provence lovers.

The Edouard Nignon Institute aims to raise the profile of this great chef from Nantes. He was apprenticed to a chef at the age of 9, and went on to become head chef at the Lapérouse and Marivaux restaurants in Paris, before embarking on a world tour of gastronomy and culinary writing. Initially, the association offered cooking classes to the general public. Today, their activities focus on promoting literature on gastronomy, with a culinary literary prize and the culinary Nignon prize, a presence at trade fairs such as Serbotel, and the organization of "culinaro-cultural lunches". The latter are an opportunity to discover a new place and a new theme with a different speaker.

A good initiative for all those who would like to start with Asian cuisine. The association Welcome to Onboard invites you to participate in courses, twice a month, on Mondays at pm. Associations, specialized on the world's cuisines, give lessons. A participation around 10 € will be requested, which is very affordable to try to handle and dosage spices, use du or art to fold the nems!

To show a seasonal product, harmonize tastes and flavours, discover in practice the techniques of the chef of the château d'Artigny, Francis Maignaut, these are the ambitions of these culinary appointments. The herbe are therefore expected twice a month, Saturday from 9 am to 12 pm in the city of perfume of the château d'Artigny. At a lunch with the Chef, they then irresistible the fruits of their new know-how. And to perfect these festivities, the castle sommelier will offer them to taste the wines that will best agree with the dishes made… Example of cookery lessons: cocktails and appetizers, spices and perfumes, foie gras en bowl, truffle, trends and exotic desserts…

It is still Chief Hubert Anceau who is a member of Cuisinerie this Year. So he will impress us this year as well during demonstrations and we will learn his secrets in small group cooking lessons. Were you dreaming of amaze your guests with delicate preparations? It's now almost done with these cooking lessons. Learn how to make you enjoy culinary preparations. A sheet with all the courses offered and the rates is available, with a simple call to the Cuisinerie. Here you will find courses to combine dinners in love, more themed lessons, for example on Renaissance cuisine or on Brunches.

Les Halles is a must for food lovers in search of iodized flavors and authentic products. Inside, amidst the stalls and well-stocked shop windows, you will find the Halles et Manger establishment. In addition to offering on-site meals in its restaurant section, the address invites the curious and passionate cooks to cooking classes in its Joe the Cooker workshop. During these sessions, the chef Magali highlights local recipes, shares her tips and plays the role of teacher to adults and children alike.

Alice Delights, the city centre shop offering a wide range of kitchen utensils or recipe books, also organizes times a week of free kitchen demonstrations by a chef. In Amiens, these demonstrations take place on Wednesday, Friday and Saturday at 15 pm. And every day, his recipe. The schedule is available on the brand's website, as well as the recipes from previous months, which will allow you to éxercer once at home!

Peillonnex is a town in the Haute-Savoie region of France. For cooking enthusiasts, there's an interesting activity to discover: the cooking classes offered by In Cucina Con Ilaria. Ilaria, who is passionate about cooking and gastronomy, offers home cooking lessons in the Haute-Savoie region and Geneva. She will help you discover the richness of Italian and French products, as well as the flavors of the region. Ilaria also offers in-home chef services, where she takes care of everything from shopping to meal preparation.

L'atelier Laurel offers cooking classes as well as culinary advice in the heart of Provence. Stéphanie, the owner, is Californian and after studying at Ferrandi and working at Baumanière, she offers courses in her workshop or at home. Her flagship herb is Laurel. She excels in cooking with local products. Red mullet, tians, rack of lamb from Fontvieille or small stuffed dishes. From September for the locals she offers the basics of the great chefs: cutting, making a broth, etc. To offer or to offer yourself!

The courses are defined according to seasons, calendar events (Christmas, Easter, Mother's day…). On the menu: original entries, salted dishes, prestigious dishes, desserts… you will learn to glorify a recipe for macaroons, and make delicious verrines. Just reading the program puts your water in your mouth, so register and slip your deck!

If gastronomic cuisine is always trendy, learning to combine simple, local dishes with what we reserve directly, is almost a privilege. In any case, it is a knowledge that the centre of initiatives to enhance agriculture and rural areas is a duty to teach. The Gardoise association, located in a village between Nïmes and Alès, has as its main mission the creation of a network between the stakeholders in the department's organic agricultural sector. It offers organic cooking courses, which often start with a campaign tour to find the ingredients themselves. From the knot, glanneur to the consumer, there is only one step: to recognize and accommodate wild salads, cook gluten-free, develop balanced menus by favouring vegetable proteins, here are some "thematic" workshops of these alternative workshops, to cook differently.

Yves Vincent is a chef, crowned by 3 Forks in Michelin. He proposes to come cook home, for dinner in love or for a family meal. He takes care of everything, purchases to prepare meals, set the table and service with his hotel master and makes the dishes, cleans the kitchen. Weddings, cocktails, business events or private individuals, it responds with a great deal of demand and dependability. Cooking courses also in his studio for up to 19 people, which end with tastings and bring you the prepared dish (courses from October to June, Tuesday from 17 am to pm).

Children like adults will be able to awaken your taste buds through these culinary workshops. Macaroons, cupcakes, tiramisu, tartlets, cabbage paste, mini-lightning and mini-choux… you will learn all the recipes from good sweets! Children will be happy with workshops just like the special Chandeleur to learn to make pancakes and homemade apple juice. You dream of greed especially not worry, special workshops will allow everyone to create a birthday snack, a funeral of single life or any other event!

Pascale Salam Joubert trained with Michelin-starred chefs, opened a Gascon restaurant in New York with Ariane Daguin, then returned to her homeland to open her own cooking workshop in 2006. Her classes last between one and three hours, and the chef offers a range of cutting-edge themes: "anti-gaspi" cooking, bistronomic menus, pastries, Italian menus, ideas for aperitifs... You can take your creations home with you, or enjoy them on the spot! Pascale also offers children's workshops.

La Petite Maison dans La Prairie is a French restaurant located in Pornic. It offers on-site dining, but does not offer a delivery service. In addition to the restaurant, La Petite Maison dans La Prairie also offers other services such as bread workshops, a fouée inn, room rental, a boutique, a sheep fountain and a mill. Special activities are also organized for groups and individuals, such as walks to La Fontaine aux Moutons and bread workshops. Advance booking is recommended for these activities.

THE COOK'S ATELIER in Beaune is a true immersion in the culinary art of Burgundy. This family-run cooking school offers exciting workshops in which you'll learn to cook local seasonal dishes. Supervised by experts, you'll discover the secrets of seasonal recipes. You can then enjoy your creations in a private dining room with a warm atmosphere. The boutique offers a refined selection of handcrafted cooking utensils. Finally, the wine cellar offers carefully selected bottles from small European producers. It's a unique experience that will delight gourmets.

Nelson doesn't want to be called "Chief", just "Nelson". A cook and pastry chef, Nelson is there to pass on information, even to those who can barely boil water. Its workshops can accommodate a dozen people and will make you surpass yourself by having fun, and enjoy around a large table after the class. Consider booking a birthday, bachelorette party or any other event for yourself. By phone or on the site, remember to book early, because the different slots are quickly taken over!

Notice to gourmets and to those with a desire for creativity! Capkao Nantes innovates with its pastry and chocolate workshops and classes. Under the leadership of Anthony Bourdillat, the chocolate maker, and his sidekick Nicolas Riveau, the talented pastry chef from Nantes, you can now book classes around different themes. Open to companies as well as individuals, in a small group of 3 to 8 people, you can comfortably sit down in the new Capkao workshop on rue Ruffren (same address as the chocolate factory). Count on 2h30 of classes and moments of conviviality. You will learn how to make Marguerite hearts, how to make upside down choux or other sweet treats, such as strawberries, all surrounded by passionate professionals who love sharing! And of course you will leave with your own creation! Good gifts to offer for all the gourmands.

The Chamber of Trades and Crafts is a key player in the Department and the Region in terms of training and support for the food industry. Previously reserved for professionals in training, the two CIFAM sites (Nantes and Saint-Nazaire) are opening their doors to the general public and to companies through the Cité du goût et des saveurs. The idea is to let all interested parties, whether professionals or individuals, discover the secrets and know-how of the great chefs of the Western region. To name but a few, Nicolas Guiet (U.NI, Nantes), Sébastien Thébaud (Villa Belle Rive, Sainte-Luce), Loïc Pérou (le Manoir de la Régate) and Franck Deperiers, Meilleur Ouvrier de France and his Petite Boulangerie (Nantes) have already been involved as trainers... The themes are as poetic as they are diverse: let's rediscover offal in all its originality, macaroons from the smallest to the largest, amuse-bouches with Georgian flavours, the creative vegetable burger, aperitif bites for your parties... Different formulas are possible: personalized group workshops, ideal for customer gifts or to reinforce the cohesion of the collaborators, the "culinary workshop" gift voucher, and of course the individual registration.

Chocolaterie Castelain is an artisan chocolatier located in Châteauneuf-du-Pape. They offer a wide range of quality chocolates, including prestige boxes of dark and milk chocolates, boxes of organic tablets, palets des Papes and cocoa-coated almonds.

For Terra Culinaria, it's important to reappropriate the products of our plant-based terroir. Concerned about the impact of our lifestyles on the environment, this establishment offers the opportunity to learn how to cook differently with Olivier Picard. After completing his apprenticeship with Alain Passard at his 3-star L'Arpège restaurant, renowned for its vegetable-based cuisine, he moved to Grenoble to discover the cuisine of wild plants. Drawing on this experience, he now offers you the chance to discover edible wild plants by combining foraging with cooking. You can choose between three types of training: technical and creative basics, thematic and online! Plant-based cooking will hold no secrets for you!

Laurence, a former student at the Lycée hôtelier de Nice and member of the Cercle de la Capelina d'Or, offers cooking workshops to share her family recipes. Laurence offers Saturday classes (mornings or afternoons) lasting around 4 hours, during which young and old alike concoct an entire menu to be enjoyed afterwards. Depending on the theme of the class, you'll no longer have to worry about Niçois stuffing, desserts à la Nissart or seasonal dishes! So you know what you have to do: put on your chef's hat and let Laurence guide you.

A place dedicated to chocolate by Christine Grosjean. At the same time a chocolate factory, a chocolate shop and a school with workshops. You will learn how to make the classics: pralines, ganaches, caramel, mendiants... Workshops are reserved for juniors to learn, for example, how to make chocolate lollipops. In the shop, delicious chocolates made from quality and responsible cocoa. Pastries in the same spirit of balance.

Caroline and Thierry Tribier organize courses called duck fat. During 2 days, the gourmets will be able to live at the rhythm of the farm and the manufacture of preserves according to the traditional techniques. 2 days of cutting, salting and cooking confits, pâtés and stuffed necks and making semi-cooked foie gras. Between tastings and visits to a nearby site, you will also be able to discover the farm and its practices and traditions. At the end of the stay, everyone will leave with their own production and will be able to impress their guests during a future meal.

Gargantua is both a guest house and a school of French cuisine and pastry-making, where you can learn to bake bread and croissants, cook macarons, paris-brest and other religieuses, and discover seasonal cuisine around asparagus or mushrooms, poultry or meat. In two, three or six days, you'll go to the market and visit producers, go on excursions and, above all, be in the kitchen with Marlène, an inspired chef and excellent teacher. It's possible to stay without taking a course, or to take a course without staying.

Whether for special occasions or just for fun, Funny Cooking Traiteur offers appetizers, gourmet cakes, entremets, tarts, macaroons, cheesecakes and many other sweet and savory delights. Individual portions make tasting easier, and avoid the chore of cutting. Orders must be placed in advance and collected on site. Funny Cooking Traiteur requires a 33% deposit to confirm orders.

Le Cerf is a hotel, restaurant and... a leisure space! And yes, here we propose you to take cooking classes. You just have to select a theme of your choice: macaroons, cooking in salt crust, around tomato, for example, and your availability... and you will learn how to concoct the best dishes. Regularly, foie gras preparation courses are organized for gourmets, with Michel Husser in the kitchen! You can also offer these courses with gift vouchers that will always make their effect!

Sebastien, chef, and Daniel, wine specialist, created the Atelier Gourmand-la-Jolie in 2011. Courses for all levels are provided in this convivial 160 m ² space dedicated to gastronomy. The programme proposes various themes: Italian cuisine, spice route, market visit, tapas, verrines… Each participant learns to make recipes from A to Z under the leadership of a chef. Playful and instructive lessons are specially targeted for children and tailor-made workshops can be organized for groups (funeral funeral of young girls, colleagues…). Participants can leave with their culinary preparations or, for the gourmands, enjoy them directly in the dining room. The workshop also opened a table that proposes a single menu each day based on fresh products.

The Château de la Dame Blanche is a 4-star tourist hotel located in Geneuille, about 4.5 km from the Besançon-Franche-Comté train station. Housed in a 19th-century manor house, the hotel offers traditional rooms decorated in different styles, some with four-poster beds or sitting areas. Superior rooms are more modern and feature a terrace, while suites offer a separate living room and/or additional bedroom. The establishment also offers chic, rustic tree houses and independent, spherical, futuristic suites with whirlpool baths. The château's upscale restaurant features a terrace and serves gourmet cuisine. A spa and 3 hectares of gardens are also available to guests. The château organizes cooking classes, horse-drawn carriage rides and wine-tasting sessions at extra cost.

An international benchmark, Le Cordon Bleu is one of the best-known and most renowned gastronomic schools. And what better setting than the splendid Hôtel de la Marine, on the Place de la Concorde, to develop courses and workshops for private individuals? Whether workshops or master classes (with the presence of top chefs), there are numerous proposals: dinner, pastry or wine workshops, all great ideas for gift-giving.

A chef cooking school. where the chef ensures all courses! If, if, it exists. The proof, Jean-Yves Corvez, despite his television activities, is there at every course. From Monday to Friday, every lunchtime, he offers a «Chef Minute» course, a course of 30 minutes, time to develop a dish that you will then taste on site (€ 17), ideal to use his lunch break intelligently! But you can choose between longer courses (one-hour culinary journey for 28 €) or formulas «to do on site, to eat elsewhere»: In 2 h you'll have two dishes for two people, and you leave with (55 €).

Kitchen natrel are found on Saturday morning (9 h to 12 h) around a theme, product or land (85 €). The small ones are welcomed on Wednesday afternoon (from 7, 40 € the course). Good idea also, the course "chef amuse wines", 2 h (60 €) to prepare divine appetizers or it is you chef: The team helps you to prepare a menu for 8 people (maxi) and you will get your friends to enjoy it (400 €).

Master pastry chef and chocolatier in Bordeaux for over 20 years, Cyril San Nicolas was thinking of reinventing his craft. During the lockdown, he offered live pastry classes on his networks. And the whipped cream took so well that he naturally launched "coursdepatisserie.fr": a digital pastry school. Classes are held online, and can be accessed live or replayed, thanks to a no-obligation monthly subscription. The chef also offers face-to-face masterclasses to help students prepare for the CAP Pâtissier.

Your papilles, your tabliers, your pots! Here are some interesting proposals. Montélimar's gourmet restaurant offers formulas for the birthday of your small children (from 4 to 10 children with the help of a mom) to organize a home snack with cake and activity for children. We bring you the previously chosen cake, the children take part in a cooking workshop and during cooking, the chef turns into a facilitator to orchestrate games (especially around flavours and food balance, as long as you do!). The little guys left with the dish they cooked. Cooking courses (without the birthday, so no candles!) are also offered to groups of children. Courses are also available to adolescents and of course adults. For small gourmands, the groups are reduced to a maximum of 5 participants. History to keep control of places, ingredients and chocolate melted!

At Le Fouet Enchanté, you'll discover a hostess who's literally passionate about pastry. To the point of sharing her passion through two-hour classes for young and old alike. Here, everything is provided for you (including your apron!). Best of all, you'll leave with the dessert you've concocted - and the recipe, of course! Family classes are also available. And an e-commerce site completes the offer. With everything you need to prepare homemade desserts. But this time from home. We love Le Fouet Enchanté!

If you'd like to learn how to cook, this is the place to do it. Located just a stone's throw from the town center, close to the Bassin des Chalutiers, it is the brainchild of Grégory Coutanceau. People come here to share a convivial moment with the chefs and learn the techniques and secrets to improve their skills. Different workshops are offered, so that everyone can find the one that suits their tastes. "Le plat est prêt", a one-hour class to learn how to make a dish for two (pollack, chicken breast curry, duck aiguillettes), "Secrets de chefs", 1h30 to learn all the chef's tricks and secrets around a theme, from cooking to dressing and seasoning (meat tartars and carpaccio, ballottines, risotto in two versions), or "Signature Grégory Coutanceau" to discover his finest recipes. And let's not forget the children's workshops with "Les p'tits cuistos" to help them discover textures, smells and aromas, and the inevitable pastry classes to learn how to prepare desserts with rigor and creativity.

At the beginning of the week, from mid-September to mid-April, Hermance Carro and Quentin organize cooking courses, with the menu of 3 dishes, entrance, flat and dessert, that you will then taste together, in all friendliness, and if desired, with a guest.

Have you ever dared to imagine yourself making your own macaroons, pastries, sushi, tajines, Lebanese dishes, etc? The trainers of Do it yourself will take you to the discovery of flavours as you will learn pastry and confectionery (strawberries, ice creams, sweets...) and exotic cuisine (Japan, West Indies, Africa...), or even how to make your own bread. Gourmets will try their hand at creating a pièce montée, decorating with chocolate and making their own croissants. A gift idea to offer or to offer yourself.

Patrick Cirotte has, for more than thirty years, enchanted the Parisian tables (Le Grenadin) and the early riots of the small screen by offering recipes in Matin Bonheur on France 2. But for the delight of our little stomachs, he decided to return to his native Berry. In Saint-Satur, in one of the oldest restaurants in the region completely redecorated, he chose to devote himself to the education of our papillae. If you want to cook smart with family, friends or even colleagues, this is where you need to go! The courses evolve according to the inspiration of the chef. The classics are revisited: pancake paste, foie gras, etc. The pear in autumn, the asparagus in spring… still need to know the cooking! Like a magician, Patrick Cirotte relears us to accommodate seasonal products using simple and clever formulas. And Berrichonne's distinctive character requires the local products to have the beautiful part to keep regional gastronomy. Finally, you will be able to enjoy your creations for your great pride after the course.

L'Atelier Cuisine de Mathilde is a cooking class located in the heart of Aix-en-Provence. It offers cooking classes and table d'hôtes. Classes are available in French and English, and cover a variety of culinary themes. Participants can learn to prepare traditional French dishes, as well as international ones. Classes last around 3.5 hours and are led by experienced chefs. L'Atelier Cuisine de Mathilde also offers online courses for those who prefer to learn at a distance.

Cooking classes for everyone! You don't have to be a great leader to get started. Put on your apron, Luca's Atelier will reveal all the secrets that will make you a real cordon bleu. Under the supervision of a chef, you will learn how to make simple and tasty recipes for lunch or an entire menu for special occasions, from appetizers to desserts, which will certainly impress your guests. Once the course is finished, you can even taste your creations on site! L'Atelier de Luca also offers introductory courses in oenology to discover different regions and grape varieties and the best combinations of wines and cheeses.

Become a chef for one evening, thanks to Eric Geoffroy, a member of the Académie nationale de Cuisine and its workshops, which combine culinary creation and oenological discovery of wines and champagnes. At the chefs' piano, let yourself be guided by a chef experienced in the complete preparation of a gourmet meal, discover and taste the wines that best match the dishes you have just made. The themes are many and varied: fish and seafood, cocktail dinners, classic cuisine, pastries... but also workshops for parents and children, to perfectly master choux pastry for example and share a good time with the family!

The Logis de Brionne is one of the best tables in the department. The chef, Alain Depoix, Norman Hat, offers refined dishes based on two menus, the regional flavours menu and menu over time, with four dishes, renewed each month, at the rhythm of the seasons. Above all, he regularly organises cooking courses! And among its flagship products: the foie gras! You can thus offer a gourmet and instructive weekend at the Logis de Brionne to discover the foie gras in all its states, from the stalls of the market of Neubourg to Foie gras pan or in bowl!

Miss M is an atypical place dedicated to the arts of the table. This 145 m ² loft welcomes you for your professional or private events for a gourmet breakfast, a working meeting or a trendy cocktail. On the side of the kitchen, chefs prepare sweet, savoury dishes, while relaxing in the café or lounge. There are also culinary workshops here: pastries, chocolate shop, molecular cooking… The blogger Miss M has made himself known for his art of bento and has since expanded his performances over his delirious imagination. We love its fresh and relaxed courses, to consume without moderation.

Marie Anne Cantin, a recognized cheese cheese, who holds a boutique in the 7 ^th arrondissement with her husband Antoine Dias, and a solid team, also offers cheese tasting workshops. Organized on request for small groups, from Monday to Saturday, these workshops last two hours and address all issues related to cheese and the art of tasting them, to accommodate them. Unless you want to discuss a specific theme, discover the cheeses from a specific region.

Coin-Cuisine is first a store selling kitchen utensils, including in its online shop. But Coin-Cuisine also offers cooking courses on very varied themes. For example: festive cuisine, Catalan menu, variations on mushrooms, variations around tarts and pies, etc. Workshops include 8 to 9 participants maximum. Apart from Saturday classes, tailor-made workshops are organized during the week depending on the time you have (1h, 2h, etc.) with friends, colleagues, family. Culinary variations workshop: complete variations of the preparations according to the theme, from the peeling to the presentation, through the cooking of all the products used. Child birthday: customized workshop according to the age of children. Free electron (duration and hours to be defined) for groups with theme to define according to your wishes.