| Cooking schools in Paris
||Cookbooks and books about
- Le Cordon Bleu,
8 rue Leon Delhomme 75015
Paris 33-(0)1 53 68 22 50, Fax 33-(0)1 48 56 03 96 ; the Sorbonne
of cooking schools!
- Marguerite's Elegant Home Cooking, 35 rue Rouget de Lisle, 92150 Suresnes,
France. Phone and fax: 33-(0) 1 42 04 74 00. Information at www.elegantcooking.com
or email email@example.com. Hands-on simple and elegant
French home cooking with Muriel-Marguerite Foucher. In English
and French. Class size maximum 8. HIghly recommended.
48 avenue Victor Hugo 75116
Paris Tel. 33-(0)1 45 02 21 21 (French-speaking courses for amateur
(cooking courses offered
by the city of Paris, French speakers only) : contact Maison
des Ateliers, Terrasse Lautréamont 75001 Paris Tel. 33-(0)1
42 33 45 54
- La Cuisine de Marie-Blanche, 18 avenue de La Motte-Picquet, 75007
Paris. Tel. 33-(0) 01 45 51 36 34. Classes in French , English
and Spanish on everything from classic cooking to pastry and
flower arranging and table manners.
Ecole de Gastronomie Française,
15 Place Vendome, 75001, Tel 33-(0) 01 43 16 30 50. Lessons for
aspiring amateurs and true professionals, in French with an English
Toque d'Or, 55 rue de Varenne, 75005 Paris. Set up by Cordon-Bleu
graduate Sue Young, the courses take place in her apartment.
With partner Irene Adamian of Shopping Plus, Sue organizes a
French For a Day program for groups which includes a morning
market visit and cooking class and an afternoon exploring shops
on the Left Bank.
- Outside Paris :
- On Rue Tatin,
cooking in Normandy with
Susan Herrmann Loomis
- More to come
DID YOU KNOW THAT ….? Have you ever tried a "Trou Normand" i.e. a glass of strong alcohol in the middle of a meal ? It can be seen as an example of French know-how when it comes to food questions. If, in the middle of a heavy meal, you drink something very strong (like Calvados) or eat something very cold (like an ice cream with vodka or Calvados on it), your stomach is totally freaked out and it releases whatever is in it into you intestine. Therefore you become hungry again and you can keep eating. You can try the "Trou Normand" trick : it has been working for generations !
Food is taken seriously in France! Some institutions are much more than cooking schools and aim at giving a professional training to people who want become a chef or a restaurant manager. Among them :
- Le Cordon Bleu, in Paris, founded 120 years ago, a cooking school with programs in English and Japanese
- Ecole Ferrieres in a castle with a 250-acre park, 30 km West of Paris, the most recent cooking school in a fantastic setting
- Institut Paul Bocuse, in Lyon, founded by Paul Bocuse25 years ago in a castle West of Lyon, a surprising mix of a cooking school and a business school
- Ecole Ferrandi, in Paris, founded almost a century ago, famous for its teachers
Most of the most famous French chefs "graduated" from one of these schools.
- Paul BOCUSE, Bocuse à
la Carte-Menus pour la table familiale, Flammarion,
- Christine COLINET, Cuisine
des Provinces de France, Gründ, Paris, 1981
- Alexandre DUMAS, Petit dictionnaire
de cuisine, Payot, 1994
- Alexander LOBRANO, Hungry
for Paris : 102 restaurants in Paris, Random, 2008 (probably the best
guide for restaurants in Paris)
- Ginette MATHIOT, Je sais
cuisiner, Albin Michel, 1990 (the French equivalent of Joy
- Pierre NOLOT, A la Recherche
des Cuisines Oubliées, Berger-Levrault, Paris, 1977
- Joel ROBUCHON, Le Meilleur
et le Plus Simple de la Pomme de Terre, Robert Laffont, Paris
1994 (Robuchon is a genius and he makes potatoes into an Art
- Joel ROBUCHON, Le Meilleur
et le Plus Simple de la France
- Geneviève de TEMMERMAN,
The A-Z of French Food, Scribo
Ed. 1998, Arces, a slim pocket-size book, is the most complete
French menu translator available ; accurate culinary definitions
are included along with wine terms, historical information and
WELLS, Food Lover's Guide to Paris, Methuen, New York,
- More to come...
And also :
- Robert COURTINE, Le Cahier
de Recettes de Madame Maigret, Laffont, Paris, 1974
- Mort ROSENBLUM, A Goose in
Toulouse and Other Culinary Adventures in France, Hyperion,
New York, 2000
- Mort ROSENBLUM, Chocolate,
A Bittersweet saga of Dark and Light, Farrar, Straus Giroux
- More to come
Click on recipes
for our suggestions and here
for our links on food
FORGET TO LOOK FOR ... Harriet's book
French Fried, about the French and their food, published
by St. Martins Press in February 2001. Read some letters from readers.
Wine Courses / Wine Tasting
- CIDD Découverte du Vin, 30 rue de la Sablière, 75014.
Tel 01 45 45 44 20 The Centre d'Information, de Documentation
et de Dégustation was founded by Alain Ségelle,
winner of the best Paris wine steward of the year award.
Courses are on all levels and some are held in English and Japanese.
Most of them are with Segelle.
- Institut du Vin du Savour Club, 11-13 rue
Gros, 75016 Paris. Tel 01 42 30 94 11. Georges Lepré,
former Ritz and Grand Véfour sommelier heads up these
courses which unfortunately are only offered in French. If your
French is good, though, it sounds like a great time with "diner-dégustations"
with the tasting of six wines with appropriate dishes. Quel
- Read about Wine
tasting courses organized by the City of Paris.
- Click here for more
- Back to the wine page
If you want to visit France with French experts in wine and food, contact Fugues
en France, a tour operator specialized in the discovery of
France's regional lifestyle, traditions and crafts.
And also, kitchen
99 Rue de Rennes 75006 Tel
01 45 48 94 76
- Dehiller, 18 rue Coquillère 75001 (an incredible
choice of kitchen supply)
- Geneviève Lethu, 91 rue de
Rivoli 75001 Tel 01 42 60 14 90 and many other places
13 rue Montmartre 75001 Tel
01 45 08 19 24
- A shop, "Les Délices
Daubenton" in the Latin Quarter has a friendly site
with many recipes.
- More to come... (for a complete
list, see Patricia Wells)
DID YOU KNOW
THAT... French eating habits and table etiquette are very particular
in France. For a humorous view of them, you may enjoy an article
by Harriet Welty Rochefort : "Don't Eat Your
Soup With a Fork -
And Other Conseils of French Politesse" !
| USEFUL TIPS.... In France, people use much less
ice cubes and it's an absolute no-no to put ice cubes
in wine, red or white, and in champagne. Remember also that a
"limonade" is not like US "lemonade". If
you want a "lemonade" ask for a "soda au citron"
or you'll get either nothing (because only children drink "limonade")
or an extremely sugarry and sticky beverage...
||Theme restaurants ......
DO YOU KNOW
THAT ...? Alain
is the only French Chef to have fourteen stars to his name including
three for his restaurant LouisXV in Monaco, three for Alain Ducasse
in Paris and three for his restaurant in New York. For a fun
experience, try his (still expensive) but more affordable restaurant
in Paris : Spoon (12 rue Marignan, 75008 Paris, Tel.(0)1 40 76
34 44), serving "world cuisine" (www.alain-ducasse.com)
- A funny experience is a visit
to a really typical French restaurant in the north of Paris which
is devoted entirely to the Pig. It is a pig-lover's paradise,
with pictures of pigs, statues of pigs, a huge pig suspended
from the ceiling, and of course, food that is based on this wonderful
animal about which the French say "tout est bon dans le
cochon". With its red checkered tablecloths and homey atmosphere,
this can be an authentic and unusual restaurant experience in
Paris. La Tête de Goinfre
- La Cave du Cochon 16 rue Jacquemont 75017 Paris Tel. 33-(0)1
42 29 89 80
le Noir" (51 rue
Quincampoix, 75004 Tel. 01 42 77 98 04) is an incredible restaurant
: you are in total darkness, served by blind waiters, the food
is good and it is an amazing experience (you'll understand what
being blind means). Click here
for a more detailed description.
- More to come...
DID YOU KNOW
THAT....? Putting the bread upside down on the table brings
bad luck : that's what 46% of the French believe ! (Le Figaro,
Feb.7, 2009) (and also remember that, in France, you put the bread on the table and NOT on the plate!).
To related pages : more tips
on food (#1), French recipes,
of the page
Back to home
Rochefort writes articles and books about France and the French.
Order her books :
- "Joie de Vivre", Secrets of Wining, Dining and Romancing like the French, St.Martin's Press, New York, 2012
- "French Toast, An American in Paris
Celebrates The Maddening Mysteries of the French", St.Martin's Press,
New York, 1999
- "French Fried, The Culinary Capers
of An American in Paris", St.Martin's Press, New York, 2001
More on Harriet's
(excerpts, upcoming events, testimonials, etc..)
| To Wine & Cheese Tastings in Paris with a talk on intercultural differences
by Harriet Welty
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