Fun cooking class

I got my cooking secrets and traditional French recipes from my grandmother, a genuine “cordon bleu” chef. As a student, I worked in several famous French and Italian restaurants in Los Angeles to share my passion of food over the ocean, but quickly came back. Now to enjoy my love of passing my knowledge of French cooking, I’ll invite you to my place for a fun cooking class.

The art of fine dining, the choice of selecting ingredients and the mastery of French cooking will be shared with you. I will also share his secret recipes of traditional French dishes with my own personal twist.

A second floor apartment of Paris is an unlikely place to find a ‘gourmet French restaurant’. Far from the over-polished spoons at stuffy star-studded restaurants, is a cooking class that opens its doors to all, for one of the most unique dining experiences you’ll find in Paris. Unlike other French cooking lessons, this culinary class treats guests more like fellow foodies, rather than just another student with an apron and a chopping board.

The idea is simple. An English-speaking Parisian, with a passion for food, is guiding guests through the smells and sights at the local farmers market, before inviting them home for a moment of cooking and conversation. Wearing an unmistakably pink shirt, I will greet our intimate class,maximum 6 guests, outside Metro Saint Mandé and take you shopping to select the finest seasonal products from the best farmers in town.

After squeezing into possibly the Guinness World Record holder of Worlds’ Smallest Elevator, you will enter into a spacious city apartment and I hope my warm hospitality will put the room at ease. Sharing the granite kitchen bench tops we’ll start the cooking together and you will have no other option but help with the preparation, chop and peel away! We will discuss the obvious differences between French food and the others and I’ll tell you more about our tradition of sharing meals in France. I’ll do my best to give you the right impression about French family food.

After an hour and a half of preparation, the long-awaited moment will arrive and we will sit down to feast on our achievements.

The Menu*: 

Cold soup of Cantaloup and mint, white balsamic with pimento of espelette and tangerine flavored olive oil
or
Crème with seasonal mushrooms

Papillote of salmon on a bed of leaks and green apple wrapped in filo crust
or
Provençal stuffed veggies

Cheese tray

Chocolate lava cake with a side of seasonal fruits
or
Financier and orange flavored chantilly cream

*Subject to change due to seasons and market availability and chef's mood!