lesterj2

Can anyone suggest a good French language one-day cooking class in Paris that welcomes both adults and teens? I am planning my annual trip with my two daughters, aged 15 and 18. We are all conversant, though not totally fluent. I have in the past done a couple of classes at Lenotre with my older daughter, but last year we were told that my then 14-year-old daughter "didn't belong" in the class as it was supposed to be for adults. (It wasn't a language or behavior issue; we were reprimanded before the class began). We would prefer a baking/pastry class, and it is important that it be conducted in French. We are also all very comfortable in the kitchen and so want something that teaches real new skills (not just another simple menu). The Lenotre classes were great -- we've done one chocolate class and one macaron class -- and I'd like to find something similar where my younger daughter would also be welcome.

I've read most of these posts and haven't seen this one...does that mean I'm the only moron who has washed her hands, shaken them a bit because no clean towel in sight, and reached in to the freezer with still-wet hands to pull out a metal pan? All ten fingers stuck firmly to said pan. And I've done it more than once.

I love the Joan Nathan version. Had it last night with homemade pitas (thanks to Artisan Bread in Five Minutes - my new obsession) and again for breakfast today! I've only had restaurant felafel once, as L'As du Felafel in Paris, but it seems to me these compare pretty favorably. I've seen a couple of references to freezing uncooked felafel. Can anyone tell me how the quality is after, say, a month of freezing? And do you form the balls/patties first or just freeze a batch of the mix, then form them after defrosting?