Winner Winner ... Wow, this is the best baguette I've had…read morein Paris! Of course it comes from the cooking school... Surprise surprise. From the very first bite, it was heavenly. Feeling blessed to have experienced so many bakeries in the neighborhood and yet this is my favorite. I'll be back tomorrow for more ... nicely done!!

I attended Le Cordon Bleu (Grand Diplôme program) for 9 months with the hope of learning the…read morefundamentals of cooking, as I had no prior experience. Unfortunately, LCB does not cater to beginners, despite their claims that no experience is required. That simply isn't true!! Classes moved at a relentless pace, leaving little room for actual instruction! Instead of focusing on techniques, we were always rushed and then told what we did wrong. This led to injuries, mistakes, and a lot of unnecessary frustration. If you're new to cooking, this environment is more overwhelming than educational. It became clear that LCB is designed for those who want to work in high-pressure restaurant kitchens. But in my class of 16, only four students had that goal (and most classes had this same ratio). The rest of us were there to learn for personal enrichment, to open a restaurant/ café one day, or to explore culinary arts more deeply. Unfortunately, the program doesn't seem to acknowledge or support those paths. My disappointment isn't with the instructors--(shout out to Chef Caals, Chef Yann, and Chef Hoel), who were excellent given the constraints they were under. The issue lies in the LCB system itself! The program feels more like a factory line (taking your money) than a school, pushing students through their machine, rather than investing in their growth! For the cost and prestige, I expected much more. Le Cordon Bleu needs to rethink how it supports students who are genuinely there to learn, not just to survive the next service rush.

We, honestly, had so much fun in this cheese-making class! Pierre, our instructor, came from a…read morewine, making family, but he had a passion for cheese... Which I totally get...went to cheesemaking school, and the rest of history. He was so fantastic: friendly, knowledgeable, kind, and accommodating. My best friend is on crutches, and he did absolutely everything he could to help her in an environment that is not easy for people on crutches, as there are narrow stairs you need to climb. We started by learning about cheese aging, which is more interesting than it sounds then we jump right into making our cheese and butter! It's really amazing how quickly you can make it. And it was really amazing how delicious it was... Especially the butter. At the end of the class, Pierre brought out wine and some additional cheeses, and we all had our butter and cheese on baguette with wine. This was such an unexpected highlight during our trip. We only did it because we had "cooking class" on a list of things to do in 2023, and we were all so glad that we did it! Highly recommend!

We took the beginning cheese making class with a small group. I've made raw milk cheeses for a…read moredecade and did get some ideas from the class being broken down for non scientific people. Do this for a fabulous experience.

What a great experience at Le Foodist. This was booked for us through "My Private Paris", as a…read moremorning market tour and cooking class for lunch. Luc was our guide and chef, and did a really great job. We enjoyed shopping for ingredients at the market just a few blocks away from the Le Foodist kitchen. Once back to the kitchen, Luc gave us the run down of what we would be making. Instructions were clear, and we all worked together to put a 3 course lunch together. I even learned a few cool new techniques such as a simple "sous vide" by tightly wrapping chicken in plastic wrap and cooking in hot water. Fun, educational and delicious. They offer a variety of different classes and I would highly recommend when visiting Paris.

What an unexpectedly delightful day spent with Paolo and our group! We learned so much about the…read moreFrench open markets, how to know where food is sourced and also explained the French cheeses to us. Paolo instructed the group and gave us tips and direction on how to prep our ingredients while being incredibly personable. I highly recommend taking any of these classes.

Marion was very friendly and professional. We made Gluten Free desserts as she gave us information…read moreabout Paris. The food was delicious. I would highly recommend her business.

Marion was excellent. We made fruit sable', Madeline's, and Chocolate moelluex with Caramel. She…read morewas very patient, friendly, informative and made the class fun! The food was delicious. After enjoying a taste test of the food we made, we left with our box of goodies, the recipes and a list of gluten free places in Paris! Would highly reconmend!

Must visit when in Beaune…read more Food, staff and spot - excellent! Family ran and seasonal farm to table menu. Highly recommended for local wine selections and French delicacies.

Champagne friends: this place is for us!! A delightful establishment with sales above and a tasting…read moreroom below. They feature only Champagne (from Champagne, bien entendu) and highlight bottles and vintners generally unknown and unavailable in the US. I have been twice; I loved it so much I had to return. I had a three-glass flight for €50 and savored every sip! Skip the tourist places--this is an easy 6-8 minute walk from the epicenter of the Quartier Latin and just a couple blocks from Le Colvert, my other favorite place! If you love bubbly, definitely go--and if you are one of those "I don't like champagne "-people, may I suggest that you give it a try. You will undoubtedly be quite surprised!

Luiz was hands down the best tour guide I have ever had. He is patient, kind and incredibly…read moreknowledgeable and helpful. We took the Burgundy tour first. We stopped at a larger producer to have whites, went on to have a fabulous lunch with fresh cheeses and salad, tried wines from the barrel at different stages and then headed to some caves at a smaller producer that had a lovely combination of reds and whites. Our tour was so perfect we engaged him for a second tour, of Reims and Champagne region. Luiz took us to the historical Notre Dame of Reims where we got a little history lesson and then off to a larger facility that produces champagne (Mumm) where we got a very in depth tour and background of how traditional champagne is made. The highlight was a stop for a toast in some vineyards with a special bottle he selected of one of his favorites. At our last stop, Robert Allait we were able to try a variety of champagnes. Both tours were a highlight of our whole trip because of Luiz. He is passionate about what he does, thoughtful and a wonderful educator. My friends and I are trying to figure out how to take him on a trip to Italy .

I booked a private day trip to Champagne region with Luiz in Jan…read more Wow! Wow! First off communication was easy, I exchanged several emails and booked directly on his website. Luiz went above and beyond for us. He made sure my friend & I had a great trip. During the drive we talked in great length about all the difference wine regions. We visited a large Champagne house and a smaller house. I had very specific requirement and he meet every single one of them.

Excellent cooking school. We had lots of fun on a company team building event and enjoyed the…read moreevening a lot. Especially, we learned lots of tweaks in frenche cuisine.

Ah we had the best time! We booked a private cooking class. You can have up to 8 people but we only…read morehad 4. The total price is the same though. They have some lockers up front for your belongings and a coat rack. Our guests were late. The ladies let us in to a waiting area where they had snacks and coffee/tea. We hung out on the couches. The chef was so kind as to wait to start the class for us and she even stayed late so we had our full class time. Wow. We made croissants and other pastries. The recipes were given to us via QR code at the end of the class. We were able to ask questions throughout. Chef was making jokes and making sure everyone was pulling their weight. In the end, she created a gorgeous table scape of our items and even organized them as to who made what. We worked in teams and I think the lady team items looked better than the guy team items. Haha. Everything tasted good though! Chef opened a bottle of champagne for us at the end and we drank and ate. We took everything home in large paper bags to savor again. The class was so fun and very safe. It was worth every penny. In fact just being on their email list is worth it. They have wonderful emails with recipes!

The experience started with shopping at the local market, which was such a fun and authentic way to…read morelearn about French ingredients and culture. Fabrice is incredibly knowledgeable, patient, and passionate about food. He encouraged us to step outside our comfort zones and try new things, which made the experience even more memorable. A couple of things to know before you go: there is quite a bit of standing throughout the class, and there is a TON of food. Seriously--skip breakfast that morning because you'll be enjoying a generous meal by the end! The only downside was that our class was combined with another family whose dynamic was quite different from ours, but that didn't take away from the quality of the experience itself. Overall, this was a wonderful way to spend a day in Paris. We learned so much, enjoyed incredible food, and created great memories. I would absolutely do it again and highly recommend it to anyone looking for a unique and authentic Parisian experience.