Stephane was great!! We had so much fun during the experience!!!! I would recommend this to anyone…read morecoming to Paris!!

I work for an American flour company called King Arthur Baking and have taken my fair share of…read morebaking classes - stateside for work and abroad for pleasure from Mexico to Italy to Japan. The space was beautiful and well organized and super easy to get to and find. Highly recommend taking a class at Le Foodist. My friends who live in Paris that I stayed with, I've told them to go themselves, do an outing with work colleagues, or let other visitors of theirs know about Le Foodist. Stephane was a great instructor who made everyone feel comfortable. He spoke at least three languages and felt his English was impeccable and extremely easy to understand. I appreciated how intimiate the class size was, how quick and straightforward the instruction was, and the hands on help Stephane provided when requested. I'm not the best piper and do wish there was more time to practice. Additionally, not having the recipes where you could write notes as we went would have been much more helpful. Finally, I think physically showing us when the macarons are done and letting us view from the oven and/or touch would have been helpful.

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!

I had an amazing time cooking with Chef Christian! He is incredibly personable, welcoming, and…read moreknowledgeable, which made the whole experience both fun and relaxed. We made croissants, and they turned out absolutely amazing flaky, buttery, and better than I expected. The small group size was perfect and allowed for plenty of hands-on time and personal attention. This was my second time coming here, and it definitely won't be my last. I'll continue to come back whenever I'm in Paris. Highly recommend!

C'était super!! What a great experience. We took a group of university students for a croissant…read moreclass today. 18 people total split across the two kitchens. Both chefs were accessible, friendly, and passionate about their craft. Reception was friendly and helpful. I enjoyed the experience and learned so much. I also enjoyed the glass of champagne and the delicious treats we made. There were also lockers to store bags and such so you could bake worry free. Highly recommend.

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.

I have attended an ice-cream making class at Ritz and it was a great memorable experience. First of…read moreall they are really professional and very well organized. The class was held in French and i was the only student who did not speak it so they gave me an interpreter who professionally translated everything our teacher was saying. Speaking of the teacher, he was very friendly, engaging and skilled . Their kitchen is huge and really well equipped. Our class i think lasted about three hours and it was pure joy. We made two kinds of very tasty ice-cream. The process was rather complicated but it was very well explained, not rushed and it was just fun. We also made meringue, sauce and some edible decor to go with the ice-cream. Of course at the end of the class we ate our creations. It tasted really good. They gave us the recipe and step-by-step instructions to take home. I would give this place ten stars. I will definitely attend more classes at the Ritz when i visit Paris next time.

Countless courses, impeccable foods, beautiful appliances and your own two hands! This cooking…read moreschool is extraordinary and the two ladies that guided us through the day were very friendly and knowledgeable about all aspects of the food, cooking method and presentation. Never are you in such a position to cook this way yet I was able to bring lessons home to our own kitchen. The day started with meeting the concierge who guided us 'behind closed doors' and into the depths of the Ritz. Surprisingly, the back of house is quite nice and took me by surprise. We met our two chefs in a good size room adjacent to the main kitchen. The lesson room included a full kitchen, a large prep table, selves full of dry goods and china, and a large dinning table. From the first moment we started preparing courses and learning about every step. Wine and small dishes (we prepared) were served throughout the day. Finally, my group and our two chefs sat down for a lovely meal and interesting conversation (in English). A great experience.