• Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

Sign in to follow this  
Followers 0
John Talbott

Cooking Schools, Classes in Paris and France

8 posts in this topic

This is one of a series of compendia that seeks to provide information available in prior threads on eGullet. Please feel free to add links to additional threads or posts or to add suggestions.

Long term pastry school

Olivier Bajard

Lyon, Drome, Arles

ESCF Ferrandi vs the others

Cordon Bleu vs LeNotre

In Bordeaux

In Provence

Steinbach at the Ritz

Schools that serve meals

Gastronomy College

Best Cooking Schools in Paris

A Week in Provence


John Talbott

blog John Talbott's Paris

Share this post


Link to post
Share on other sites

Saturday’s Figaro had an article by Alexandra Michot entitled the "Rentrée of scholarly classes" about where to learn and meet and exercise. They include:

Primo One:

Guy Martin

Bio ones:

Michel Guérard

l’École Ritz Escoffier

A green one:

Laurence at 01 53 16 10 81.

Spices:

Patrick du Cros in Aulas at 04 67 81 75 74.

Verrines:

The Pourcels at 04 67 79 07 68.

Beginners:

Lenôtre at 01 42 65 97 60 and 04 97 06 67 65.

Fruits and veggies for kids

Kids with Alain Cirelli

Small plates

Molecular cuisine

Anne Cazor

Special utensils:

October 2nd

A Stage-Sejour near the Loire at 05 49 02 82 77.

Cook-dating

Fred Chesneau at 01 40 29 46 04.

Meetic

Häagen-Dazs for a parent and kid at 01 44 61 67 98.


John Talbott

blog John Talbott's Paris

Share this post


Link to post
Share on other sites

Figaroscope’s Dossier this week concerned cooking schools/classes in Paris that Colette Monsat and colleagues “tested” {the details and descriptions should stay on the website for several weeks}:

Atelier des sens

Wa-bi Salon

L'École de dégustation

Atelier Guy Martin

Atelier des Chefs, Lafayette Maison

Bar du Park Hyatt Vendôme

Parole in Cucina

École Ritz Escoffier

Le Cordon Bleu

École Lenôtre

Chef Martial

Alain Cirelli.


John Talbott

blog John Talbott's Paris

Share this post


Link to post
Share on other sites

I am curious about professional cooking schools in Paris. Does anyone offer something like a "master class?"

I am not interested in any courses geared towards amateurs or tourists (the vast majority available, it seems), nor even for beginners, which probably makes something like the Cordon Bleu a bad fit. I have been cooking for some years now and plunking down a ton of money to learn things I already know with a bunch of 19 year old classmates does not appeal to me.

I don't speak French but I am willing to bust my butt to learn it if I need to

Share this post


Link to post
Share on other sites
I am curious about professional cooking schools in Paris.  Does anyone offer something like a "master class?" 

. . .

I don't speak French but I am willing to bust my butt to learn it if I need to

In 2006, a friend described a professional program that might work for you:

" I'm taking the bilingual program for French cuisine at Ecoles Gregoire-Ferrandi. This is a one year program, 9 months of classes and three months internship."

It took her quite a few months to bring up her French, but at least that was part of the program. I have no current info on this school.

Share this post


Link to post
Share on other sites

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.

Share this post


Link to post
Share on other sites

Hi there!

I'm looking for a pastry school in Nice, Monaco or nearby.

Do you know any?

many thanks!!

Share this post


Link to post
Share on other sites
Sign in to follow this  
Followers 0

  • Similar Content

    • By Loubika
      Hi everyone,
       
      I'm a little pastry chief in France, still learning and really passionate. It's been five months that I did'nt studiy or practise and I miss that so much. I never stop talking about this. I decided to travel in south america to learn everything I can. I'm actually in Central Colombia, and I will travel to Ecuador, Galapagos, Peru, Bolivia and maybe a little bit more if I want to. I have time until march, more or less.
       
      My project is to go in the farms and meet the people who grow up the raw material I use for make my pastries, Talk to them and see the plantation would be really helpfull for me to understand how does it works. If people need, I'm volunteer for work in exchange with accomodation and food for a few days. My spanish is not good yet, but I'm learning and sometimes it's more funny to not speak the same language. I'm interested about everything, exotic fruits, citrus, coffee, cacao, sesame, pepper, spices...
       
      If some of you is, knows or works with farmers or pastry chiefs in those countries, I would be glad to meet you/them and learn everthing about the work. We can exchange good recipe too.
       
      Thank you very much,
      Loubna
       
       
    • By mikec
      Everytime I make Coq au Vin or similar chicken dishes the recipe calls for browning the chicken (creating a nice crispy skin) and then removing it only to return it to the dish to finish by braising in liquid. Unfortunately, when cooked in liquid, my chicken ends up losing its crispiness and turning grey and soggy.
      What am I doing wrong, or what can I do to retain then crispy factor?
      Thanks.
      Mike
    • By jmacnaughtan
      So I've been looking at this dish for a while, and while I've seen threads talking about where to eat it, I haven't found anyone who's actually made it.  I thought it might be fun to try.
       
      This is the recipe I've found (in French, my apologies), and there's an informative YouTube video of same.  Again in French, and as a bonus in a heavy southern accent.
       
      I'm going to pick up my hare, sausage-meat, foie gras and bard on Wednesday, and get to de-boning.  I'll see if I can get my better half to take a couple of photos or videos
       
      If anyone has done this before, or anything like it, I'd love to hear any advice you might have.  As for now, I have a couple of questions for more experienced eGulleteers before I start:
       
      1- I can't seem to get hold of the requisite pork back fat, but my butcher can provide veal kidney fat.  Is this a decent alternative?
       
      2- I've been re-watching the video and re-reading the recipe, and neither say when to remove the string used to truss the hare.  Would it be better to do it after taking it out of the cooking liquor?  Once it's rolled and chilled?  Removing each small piece from each slice - but before or after it's reheated?  I have horrific images of doing everything perfectly, then have it fall apart right at the last moment.
       
      So any input would be gratefully received.  In any case, I'll try and document the process as much as possible for future information/hilarity.
    • By tan319
      hello all.
      just wondering if anybody has a favorite way to cook their brulee.
      I just did some in a convection oven, low fan, 225 and they got a bit wierd on top. In oval dishes, BTW.
      Good texture inside. Just a bit wierd on top.
      I welcome any input.
      thanks.
    • By weinoo
      Le Coucou is the new restaurant (opened for reals last week) collaboration between restaurateur Stephen Starr and Chef Daniel Rose of Spring, a fairly acclaimed restaurant located in Paris. That backstory need not be explained here; suffice to say that Significant Eater and I have had the pleasure of dining at both the tiny Spring 1 (once), and the more ambitious Spring 2 (a number of times), and it was always a fun and delicious time.
       
      Plenty of restaurants open in New York City; often they come with lots and lots of hype. Le Coucou is certainly one of them, as the PR bandwagon got rolling a while ago. And normally we like to give restaurants at least a little while to get their footing, but with this one we just couldn't wait, so off we were to Lafayette Street - on night two of service. I didn't even know if we'd get a table, since we were sans ressies, but we figured we could just grab a cocktail, even if we couldn't have dinner. But arriving early, we were offered a table by the charming Maître D' and lovely hostesses and hosts, though we did have a drink first, in their rather intimate lounge area.
       
      Now, I'd introduced myself and Sig Eater to Daniel at Spring years ago, as a friend of a friend. And again, when we were lucky enough to dine at the new Spring. But here, even before I was seated, Daniel (who had zero idea we were coming to have dinner) was by our side, greeting me by name and with hugs and cheek kisses - you know, that lovely French way. And even though he looked like he wanted nothing more than to pass out on the extremely comfortable banquette, he returned to our table any number of time during our meal, to make sure we were enjoying our dinner, to see if there was anything we'd like him to "whip up." Basically the consummate host.
       
      French has been seeing a serious revival in NYC over the past couple of years, and that makes us happy, as we love French cooking.  I mean, one need look no further than Rebelle, or Racines, or MIMI, or Chevalier, or...well, you get the picture. And here, with classic French technique executed fairly flawlessly, we were in heaven. One of our favorite dishes is a simple Poireaux, poached leeks served in a bracing vinaigrette. Here, chef adds a little something extra, topping the leeks with sweet, roasted hazelnuts. What about fried Delaware eel? Normally, my eel exposure is limited to sushi bars, where the earthy eel get a sweetish topping. At Le Coucou, the Anguilles frites au sarassin are as light as a feather, the eel's buckwheat batter playing well with curried vinaigrette and a subtle brunoise of citrus.
       
      Mimolette is a French cheese that as recently as a few years ago had its import halted by the food police, aka the FDA. It's back, and here it graces Asperges au vinaigre de bois. It's a simple lightly-roasted asparagus salad, made special by a smoked wood vinegar sourced somewhere in the wilds of Canada.

      Asparagus salad
      One of the dishes chef sent to our table was a knockout - a whole sea bream stuffed with lobster - and my guess is the menu is changing daily, because as I look while writing this, it's not on the online menu now. But here's a picture anyway.

      Lobster stuffed sea bream
       A classic of the French culinary canon is Quenelle de brochet. As Julia says in Mastering the Art I, "A quenelle, for those who are not familiar with this delicate triumph of French cooking, is pâte à choux with a purée of raw fish...formed into ovals or cylinders and poached in a seasoned liquid. Served hot in good sauce, quenelles make a distinguished first course. A good quenelle is light as a soufflé..."

      Quenelle de brochet, sauce américaine
      Yes it is. And indeed it was. Our main course, which we shared because we wanted to save room for cheeses, was Bourride, a Provencal fish stew that might be known in places like Nice as bouillabaisse. Here, the fabulous fish fumet is stocked with halibut, mussels, clams, and Santa Barbara spot prawns. Served alongside, toasted baguette slathered with aïoli. Suck the head of those prawns, dip the bread, and pretend you're somewhere other than Chinatown - it's easy enough, once inside, because this is a lovely space.
       
      Our 3-cheese selection (all American) was swoon-worthy to Significant Eater, and served alongside was an accompaniment of 3 different beverages, which I don't really know if everyone gets - or if Daniel was just being extra nice to us.
       
      Speaking of nice, the service staff is super. There was a horde of people working on both the floor and in the kitchen. The front of house people were professional, yet casual. There have a been a few notable restaurant openings this year, where service has been a bit "clumsy." Not here, where everyone is on the same page, and that enhances the experience greatly.
       
      What else can I write? Well, I am sad we didn't get to enjoy dessert - we just ate too damn much, but next time! And while we were unexpectedly treated like old friends, with 3 comped dishes from the kitchen and a couple of glasses of champagne when we sat down at our table, I looked around the restaurant any number of times, and everyone sure looked happy. The wine list is extensive - maybe that's part of the reason? There are tablecloths on the tables. There are comfortable chairs. Reservations are taken. All grown-up stuff. But most of all, once you taste this cooking, I think you're going to be happy as well.
       
      Le Coucou
       
  • Recently Browsing   0 members

    No registered users viewing this page.