Whether your a beginner or a more experienced cook, L’Atelier des Chefs offers quality, professional and sociable cooking classes for all ages and levels. Classes range from 30 minutes to 2 day workshops on a variety of different recipes including pastries and desserts, macaroons, foie gras, Bistro, Italian, and Asian cuisine, Sushi & Makis, dinner cocktails, tapas and appetizers, Siphon & Espuma, world cuisine, oenology, and more.
Since the school first opened in 2004 by brothers Nicolas and François Bergerault, there are now five Parisian branches, seven branches in other French cities and even more across the globe.
Come with friends, family, classmates or coworkers on your lunch break and take the 30 minute “L’En-Cas” class where you prepare and cook a meal with the Chef, discovering cooking techniques and a new daily recipe in a friendly atmosphere. Enjoy your meal on site at the dining table (just 17€ for the class and lunch!) Add a glass of wine and a homemade dessert (for 3€) prepared by the Chef. Don’t worry about taking notes, as the recipes are emailed to you after the course.
The original and also the largest “L’Atelier des Chefs” is located in the 8th district near the Avenue des Champs-Élysées and the Tuileries Garden, where cooking classes are held under a luminous glass canopy in a quiet courtyard. Browse through the boutique, where you can find cook books and a selection of fine foods and cooking equipment. Also discover the tasting room and the wine cellar in the basement, used for oenology classes.
The best part about L’Atelier des Chefs is the kind, patient, and knowledgeable staff who provide a fun and social environment, as they do their best to accommodate both local and international guests.
Class sizes range from 12 – 20 depending on the type of class and day of the week. Parent-child cooking classes are offered for children ages 6-12.
L’Atelier des Chefs is a wonderful change from your typical lunch experience, where you can meet Parisiens and visitors, while learning cooking tips and a new recipe.
© Logan Sandridge
© Logan Sandridge
