Lyon gained its international recognition for its traditional, gourmet and high-end cuisine led by celebrity Michelin-star chefs such as Paul Bocuse, Pierre Orsi, Christian Tetedoie, Mathieu Vianney...but earlier in the nineteenth century, by middle-class women, nicknamed the "Lyonnaise mothers," who left their homes to work as cooks and created brand new culinary traditions incorporating their regional roots. In 1935, the famed food critic Curnonsky did not hesitate to describe the city of Lyon as the "world capital of gastronomy."
The Lyon's cuisine owes its virtuosity to the quality of local produce. Chickens of the Bresse, beef of the Charolais, wild game of the Dombes, fish of the Savoy lakes, fruits and vegetables of the RhoneValley and the Forez region.
According to your visits, and your travel arrangements, we have scheduled our classes in the morning and in the afternoon. Our classes which last 3 hours are designed for individuals and small groups limited to 6 people. All are hands-on, and taught in English. Within 3 hours, you will learn how to prepare and to cook a menu celebrating the traditional and Lyonnaise cuisine. A traditional menu includes a starter, a main course, and a dessert. Recipes are easy to make. You will be able to find the same ingredients in your country, and in a word, it will be easy to cook what you have learnt with us when you are in your kitchen.
Our chef will explain cooking methods in detail: how to braise, reduce, sautéd, and the right gesture to chop, slice, cut, dice, etc. Menus follow the seasons which also mean that all the ingredients you will cook are fresh. Sample menu can include: fish terrine with its citrus fruits sauce, cheese soufflé, chicken supreme with seasonal vegetables, royal chocolate, praline tart, etc.
A special “patés and terrines" class can be offered upon request.
Lyon is definitely the right destination to choose for experiencing the French patés. An international competition is organized each here in Lyon to award the best paté en croûte! Don't miss to eat at Daniele et Denise traditional “bouchon lyonnais" located steps to Les Halles Paul Bocuse in Lyon. You will enjoy the best paté en coûte!
Within 3 hours, you will learn how to prepare and to cook a French terrine such as “Paté de campagne" with or without Bresse chicken livers or with mushrooms or game meat, and a “Paté en Croûte" : a paté with foie gras which is cooked in pastry (see photo). This class is followed by lunch or dinner : mesclun salad accompanies the patés tasting, and dessert. Wine and coffee or tea is included.
Market tour (option): This is a unique experience to go on the food market with the chef, and partake the shopping. It gives you the opportunity to meet and discuss with the merchants, and to learn how to choose the best produce in considering the season, the price, the freshness, etc. Les Halles de Lyon is a must to see and never to miss ! This is the one we have chosen for this program…
US$250 (4 people together)
US$270 (3 people together)
US$300 (private class for 2 people)
Market tour supplement: US$55 per person.
Tuesday, Thursday, Friday at 9:30am or 5pm, year round except in August and on public holidays.