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Gourmet Maisons

5.0 (20 reviews)
Closed 12:00 pm - 10:00 PM

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ADPi Miami University

I first attended an in-person class at the home of a friend and it was such a great social gathering and learning experience. I consider myself a pretty good but basic cook; fearful of fancy processes. I learned some great tips and tried some ingredients I would usually avoid and thoroughly enjoyed the entire class. I didn't actively participate in preparing all the menu items, but certainly watched and learned. So I was all in when the same hostess said Alexis was holding a Zoom class with a different menu. It was just as fun and the recipes just as delicious; plus I got to cook everything myself; which you'd think would be overwhelming...not a chance. Alexis sent a perfectly detailed shopping list and homework to prepare for the class and each menu item was timed well to have everything ready for dinner once class ended. What next? The sorority I advise was looking for virtual sisterhood activities and specifically for cooking...Alexis to the rescue! She donated half the cost to our sorority philanthropy, the Ronald McDonald House of Cincinnati's Taste of Hope meal program. The chapter members loved the two classes they hosted with time to ask questions and chat. Some cooked with parents, some with siblings and some were members still living on campus together. I can't recommend both types of classes enough. I cooked both within and outside of my comfort zone and all the recipes have become staples as dishes and meals and are often requested by those I've cooked for.

Let me just go ahead and say that if all my meals could henceforth be guided by Chef Alexis, I would be content to never eat outside of my own kitchen again. Whether your repertoire is limited to a box of Kraft macaroni and cheese or you have been whipping up culinary delights for decades, I guarantee that Alexis will take you on a delicious tour of flavors, textures, and presentation. She empowers her Zoom students (dare I say, Ztudents?) to feel confident with the full execution of a well-timed, perfectly plated multiple-course meal. No more worrying about a crisp, refreshing salad wilting while stirring the risotto or burning the veggies in the oven while attempting to de-foot a scallop. Sidenote: I just learned about the latter exercise. The "foot" is the main adductor muscle of the scallop. The more you know, right? Chef Alexis is FULL of fun foodie facts and is also happy to dish about the behind-the-scenes nitty gritty of the hospitality industry. I'll admit that, being the control freak that I am, I was a bit anxious before the start of our online cooking class, but rest assured that you don't need to lift a single finger (or whisk or knife) prior to entering the classroom. Alexis will walk you through everything and answer any questions you may have along the way. Our group did the Valentine's Day menu, which should definitely become an all-year offering. The photos, even on my ancient iPhone 7, have my mouth watering even now -- seared scallops with a brown-butter-lemon-caper sauce that must be straight from Cloud 9 itself atop creamy parmesan risotto. TO DIE FOR. My boyfriend is a lifelong broccoli hater and yet, the sheet of Alexis' roasted broccolini was gone in no time. We ended the meal with a decadent chocolate lava cake that was seriously so delicious it should be a crime. I was stuffed silly and refused to surrender the last bites to the land o' leftovers. Truly, don't even think twice about spending an afternoon or evening with Gourmet Maisons. You'll learn, you'll laugh, and you'll wish you had doubled all the recipes because they are out-of-this-world tasty. Thank you, Alexis, for your patience, sense of humor, and expertise! Hope to cook again with you soon!

Cauliflower steak and almond chicken strips

I was in need to learn to cook appropriately and I found Gourmet Maisons and requested for classes, Alexis was really helpful and removed the stress of cooking for me, she always listens and explains every step of each recipe we worked on, Alexis is a sweetheart!! That is a plus! My family loved every dish she thought me. Thank you Alexis for all your help!

Chicken Satay with Peanut Sauce

We took a virtual cooking class with Alexis as a family during quarantine. The class provided a fun, family bonding experience with a delicious ending! Alexis was a great instructor and shared helpful tips and tricks throughout the class. I would definitely recommend for friends or family this holiday season!

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Review Highlights - Gourmet Maisons

We were able to use our own pots and pans and Alexis kept it simple enough where we never felt over our heads.

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Chef Stephanie Chinchilla

Chef Stephanie Chinchilla

5.0(47 reviews)
4.2 km

We had the most memorable evening at Chef Stephanie Chinchilla's chef's table. The experience was…read moreintimate, warm, and beautifully executed from start to finish...every dish told a story and every detail felt intentional. We began with the Aji tuna on crispy rice, topped with a delicate sliver of jalapeño and crispy shallots, a perfect balance of freshness, spice, and crunch. The second course was Stefanie's famous focaccia...one sweet and one savory. The savory version featured parmesan, her homemade bread and butter, pickles from her garden, and a touch of mustard seed. The bread, made simply with flour, water, and salt, takes two to three days to create. The sweet focaccia was equally impressive, topped with brie, honey, and a guava jam made from her own garden-grown guavas... truly special. Next came the sweet potato course, made from her garden's harvest and paired with roasted pine nuts and coconut-shaved gnocchi in brown butter. The flavors were rich yet comforting, and the presentation was artistic and thoughtful. The main course... short ribs with a stunning potato gratin, was a showstopper. The short ribs were tender and deeply flavorful, garnished with delicate edible flowers from her garden, while the gratin was layered beautifully and topped with a fragrant chimichurri. Dessert was one of the best I've ever had: a sticky toffee date cake with a caramel apple sauce made from apples in her garden, served with raw cream vanilla bean ice cream. The balance of warmth, sweetness, and texture was perfection. The wine pairings, thoughtfully curated by Oscar from Sequoia Grove Winery, elevated the entire experience, from the velvety Merlot to the bold Cabernet, every sip complemented the food flawlessly. What makes Chef Stefanie so special is her warmth and authenticity. She shares her passion for food and where it comes from in a way that's engaging and educational, never pretentious. She spends time presenting each dish beautifully, with an artist's eye and a chef's heart. Her artistry, attention to detail, and genuine love for her craft come through in every course. I'll absolutely be attending her future chef's table events, a beautiful evening of intentional cooking, soulful flavors, and gracious hospitality.

I can't speak highly enough of the incredible experiences we've had with Stephanie Chinchilla. She…read morecatered our daughter's graduation party, she catered an intimate COVID birthday dinner, and we've taken several cooking classes from her over the years. For Christmas one year, my husband gave me the gift of her recipes. Every experience is top-drawer, from the incredible food, the personal touches, the elegant yet casual atmosphere she creates around every event. Her entire staff has been wonderful. After every event, people flock to us and ask for her number. She's Orange County's number one best kept culinary secret.

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Chef Stephanie Chinchilla
Chef Stephanie Chinchilla
Chef Stephanie Chinchilla

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Sur La Table

Sur La Table

3.6(148 reviews)
2.7 km
$$$

We purchased the Sur La Table Rectangular Stoneware Casserole with Lid, 4 qt. in July 2024 from the…read moreNewport Beach, CA store. After cooking a casserole in the oven, the bottom of the pan cracked in a large circle visible on the inside and outside of the pan. I took the pan to the Newport Beach store where I was informed by the collective of 3 Sur la Table employees at the register that Sur La Table only has a 30 day return policy. I'm not returning this item because I'm unsatisfied with it, (it's a great pan). This falls into the Sur la Table Lifetime Warranty classification whereas this product is defective and should last YEARS...not 18 months. I have cheap Pyrex dishes that are 20 years old and have never cracked. Of all products sold at Sur La Table, I would think they would stand behind their warranty for a white labeled product, especially if defective. Since their store clerks cannot distinguish between the 30-day return policy and a lifetime warranty issue, I raised this issue one last time with their customer service department to see if they would make the effort to accommodate a loyal customer. Needless to say...the response was the same from their online customer service team. I'm DONE with Sur la table! If I could leave 0 stars, I would. Worst experience EVER and will now purchase kitchen and household items from Williams Sonoma and Pottery Barn only!

Review is for the cooking class…read more Overall: Great value and experience and fun for date night or team building I've been twice. Once was a French themed night and the other was to make ravioli. Both times the instructor was fun, patient and kept things moving along nicely. If they had the option to have a glass or two of wine, it would by perfect!

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Sur La Table
Sur La Table
Sur La Table

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Co-Lab Culinary Collective

Co-Lab Culinary Collective

4.8(60 reviews)
13.1 km
$$$

I was nervous about signing up for the home cook course, felt vulnerable in a new environment in…read morewhich I had no skills or training in. I can't recommend this beginner course enough. Even after the 1st day my meals at home were suddenly consistent and significantly better. 12 weeks later and I am confidently relaxed in my kitchen. I enjoy the ease that I feel now; from preparing dinner, menu planning, temp control, and little tips you just can't learn on google. Learning in person from Chef Jason and Chef Ben with a group of funny, eager, and caring adults has really shaped how I can give back to my family. This was the common denominator for all the students in our course. We wanted to learn a new skill to share with the ones we care about most, our families. "I haven't made a sh**** meal since day one of this course" - quote from my fiancé Take the leap and invest in yourself and your family plus laughing about it along the way is always a plus.

I am a home cook that wanted to deeper dive into cooking and to learn some new skills. I had a…read moregreat experience in the beginner cooking class at Culinary lab. The staff was very friendly and accommodating. The class covered all the bases of what you could learn in a beginners cooking class. From potion, to fish, to veggies, to knifes skills it is a good balance. The pace was not too fast but not too slow. We would learn about a subject, watch the chef cook it and then do it ourselves. I really liked my chef instructor explained things thoroughly but not overly controlling. One of the best parts is you got to take your a recipe sheet home with everything you learned that day and the food that you made, my husband and my kids always loved that. Over all it was a great experience and I will be back for more classes!

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Co-Lab Culinary Collective
Co-Lab Culinary Collective
Co-Lab Culinary Collective

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The Black Sheep Cooking Club - Be "the Chef" and work with top ingredients producing restaurant quality dinners right in your own kitchen!

The Black Sheep Cooking Club

5.0(2 reviews)
4.9 km

Ok so its been years since I have been here but I will say that it was one of my favorite places to…read morego eat. I loved Paella night with roasted chicken legs. It was the best. I tell my friends about this place all the time. I loved how passionate the owners were. They would close the place down for like a few months just to go to Europe to learn more. You must try this place if you live in the area or driving by. Check it out. If I was living back there I would go for the cooking classes.

Duck Confit and cassoulet....was my favorite meal at Rick and Diana's restaurant, Black Sheep…read moreBistro. I cried when they closed. Now Rick has created an AMAZING cooking class for up to twelve people. It is really a "hands on" experience that tastes just as good as the restaurant served. I asked a friend who has a bigger kitchen than mine to "host" the event. Each person paid $40 to cover the cost of the class and the cheese and crackers served before the lesson started. Rick is extremely organized and had done all the prep work, i.e. soaking the beans. He got everyone involved, including a man who had never cut up a duck before. We were served duck four different ways, including an appetizer, a salad and the DELICIOUS main course. Each couple got to take home leftovers which were even better the next day. Even more incredible was that Rick and Diana washed all the dishes and cleaned up the kitchen before they left !!!!! This event has been the talk of our group!!!! We plan on having them prepare dinner for us again soon !!!

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The Black Sheep Cooking Club - Mother and daughter time! Having fun boning ducks for the Confit and Cassoulet Class!

Mother and daughter time! Having fun boning ducks for the Confit and Cassoulet Class!

The Black Sheep Cooking Club - Chef Rick puts on the finishing touches for a demonstration paella at The Lido Farmer's Market.

Chef Rick puts on the finishing touches for a demonstration paella at The Lido Farmer's Market.

The Black Sheep Cooking Club - The Grand Aioli Class, is the ultimate grill and sauce class! This particular dish had 27 different items on it!

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The Grand Aioli Class, is the ultimate grill and sauce class! This particular dish had 27 different items on it!

Whole Health Everyday

Whole Health Everyday

4.8(55 reviews)
1.3 km

After a major health setback and a sudden serious surgery in our little family, we came to find…read moreourselves in a predicament. The predicament involved having the joy sucked out of food due to a VERY restricted diet. What does 2 informal foodies do with a new lifestyle that consists of staying under 15 grams of saturated fat per day, under 1500 mg of salt per day (that's under 1 tsp), kicking out cholesterol-high foods like shrimp and red meat and other general un-fun new rules? We looked for help! We ate pretty healthy to begin with...but with so many new rules, we went looking for culinary expertise. I tried meal services but was amazed at how limited those are to diets like Keto that are the exact opposite of what the Cardiologist was telling us to do. Enter in Whole Health Everyday which I found right here on Yelp. Chef Rebecca Club, the owner, spent time with me on the phone and in a short period of time, was able to assess exactly what I needed. She matched us with Chef Robert, a culinary genius that literally brought sunlight back to our dreary diet. On Thursdays, Chef Robert would cook for us for the week, in our kitchen, wearing a mask because of our immunocompromised situation (check with Chef Rebecca if you have this issue b/c not all Chefs will do this) for the whole week. He would make family meals in my own large casserole tupperwares that we could then assemble for breakfast/lunch/dinner. I need a whole paragraph to describe Chef Robert's special dishes. He makes a tray of ground turkey and black bean enchiladas in a verde sauce that will make you cry! He makes egg white bites that are better anything I've ever had before and these are NOT made with heavy cream! I could literally go on and on but maybe I'll just leave you with some of my fave dishes... *Ginger chicken breast bahn mi with jalepenos, picked daikon and carrots *Tilapia tacos with cabbage, pico de gallo, and yogurt crema *Japanese chicken meat balls with sweet potatoes and brussel sprouts *Tuna Poke with mango and avocado served with cucumber slices and low fat/salt chips *Chili con turkey, kidney beans, peppers, avocado and cheese I can only imagine what Chef Robert could do if he could cook with as much salt and fat as he liked! The process for our weekly sessions looked like this: 1) Chef Robert would email us over the weekend with meal suggestions 2) We choose what we want, or ask for more suggestions until we finalize the meals for that week 3) He sends us a shopping list by Tuesday night 4) We order grocery pickup for the things on the list and have everything in our fridge by Thursday morning 5) Chef Robert comes Thursday morning, cooks like crazy (sometimes using the grill outside, our Vitamix etc) 6) Chef Robert shows us where everything is, what sauce goes with what, how to assemble a sushi handroll (yes he would make us sodium light sushi and taught us how to roll it) etc. 7) Chef Robert would clean the kitchen so it looked perfect before he left 8) I would receive an invoice from Whole Health Everyday for that session, it would hit my credit card and I would repeat the next week I really cannot recommend Whole Health Everyday enough. I'd give them 10 stars if I could!

Chef Emira has changed my life! She makes delicious food for my family every week. It's healthy and…read moretasty. My kids eat it no problem! If you're looking to have professional food for dinner so you never have to cook, this is where it's at. I used to spend so many hours agonizing about cooking and cooking myself but now, it's done and I have more time back for myself and less mental load.

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Whole Health Everyday
Whole Health Everyday
Whole Health Everyday

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Gourmet Maisons - cookingclasses - Updated May 2026

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