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Living in France: Food & Cooking


About this course

The French lifestyle has always been associated with a sense of style that is unique to their culture. While most of us were not born with that certain ‘je ne sais quoi’ quality that comes so effortlessly to our Gallic compatriots, we can certainly try to learn some of their secrets. WICE is proud to offer courses that will show you how to master the French art of ‘savoir vivre.’

Cooking classes provide an expert chefs view on typical French cuisine, and how to prepare these wonderful dishes at home. Hands-on baking classes and gastronomic tours are also offered.

Help us keep this department vibrant and exciting by sending us your ideas for subjects and classes you would like to see included. Email us at livinginfrance@wice-paris.org.

Upcoming Events

    • 18 Dec 2019
    • 9:30 AM - 12:30 PM
    • Private residence (meeting point: TBC, nearest metro: Bonne Nouvelle)
    • 7
    Register

    ** Join us for a Foie Gras Tasting, Dessert, & Glass of Bubbles featuring **

    Master Class - Terrine de Foie Gras Fait Maision

    Do you feel a bit overwhelmed at the thought of tackling a homemade terrine?  Not to worry! Chef Randall has been making his own Terrine de Foie Gras for decades.

    Join us and profit from his years of experience. Watch and learn as Chef Randall shows us, step-by-step, how to make a foie gras terrine from start to finish.


    Hear more about his secret of using a ready-to-cook, de-veined lobe of raw duck foie gras. Be sure to take notes as he shares the key techniques you need to make a successful terrine for your holiday. 

    Of course we will enjoy a Foie Gras Tasting, enjoying a terrine made days before and whose flavors have been allowed to  ‘ripen.’  

    Fresh Fruit Chutney

    Chef Randall will whip up the perfect condiment to accompany our foie gras - a seasonal fruit chutney. There are so many ways you can use this recipe. 

    Red Wine Poached Pears

    For dessert, we will enjoy something light and beautiful, red-wine poached pears! 

    ** Don't miss this special holiday class. **

    About the Instructor: Chef Randall Price will share with us his passion for French cuisine, drawing on his 25 years of experience cooking France for heads of state and working as Chef-Instructor at the professional Paris cooking, Ecole de Cuisine La Varenne. His entertaining style, easy-to-follow demonstrations and focus on classic techniques will inspire you to reproduce dishes at home.

    • 22 Jan 2020
    • 9:30 AM - 1:00 PM
    • Private residence (meeting point: TBC, nearest metro: Bonne Nouvelle)
    • 12
    Register

    Traditional Navarin d’Agneau (lamb stew with vegetables) is a favorite French dish that requires long cooking of lamb shoulder. In this modern interpretation, we'll do a quick-cooking leg of lamb instead, but with the traditional garnish of carrots, turnips, and potatoes.  This is Chef Randall's latest addition to his apple dessert collection. Sautéed chunks of apples are caramelized in a sauté pan, then baked on a lightly spiced, butterless cake, with sliced raw apple and a crumble topping.  Techniques: sautéing leg of lamb for a quick stew; working with mixed vegetables; caramelizing apples; making a crumble topping.

    About the Instructor: Chef Randall Price will share with us his passion for French cuisine, drawing on his 25 years of experience cooking France for heads of state and working as Chef-Instructor at the professional Paris cooking, Ecole de Cuisine La Varenne. His entertaining style, easy-to-follow demonstrations and focus on classic techniques will inspire you to reproduce dishes at home.

    • 12 Feb 2020
    • 9:30 AM - 1:00 PM
    • Private residence (meeting point: TBC, nearest metro: Bonne Nouvelle)
    • 12
    Register

    It’s easy to understand why Blanquette de Veau is one of the most popular of all French dishes. Young and old alike are charmed by this delicate stew with white wine, boiling onions, carrots, and mushrooms, made suave with cream.

    If you make it yourself, it’s even better! Blanquette uses an inexpensive cut of veal, and Chef Randall will show you the special technique of cooking it to perfection.

    While this famous dessert is most often seen today in a frozen version, Chef Randall has adapted his own Black Forest Cake combining crumbled chocolate butter cookies, creamy dark chocolate mousse, white chocolate ganache, and cherries cooked in wine. Perfect for a Special Valentine's Dessert or a great party dish!
       
    Techniques: cooking the perfect veal blanquette; cooking the vegetable garnish; making the rich sauce; making choclate butter cookies; making a creamy chocolate mousse; making ganache; cooking cherries in wine.

    About the Instructor: Chef Randall Price will share with us his passion for French cuisine, drawing on his 25 years of experience cooking France for heads of state and working as Chef-Instructor at the professional Paris cooking, Ecole de Cuisine La Varenne. His entertaining style, easy-to-follow demonstrations and focus on classic techniques will inspire you to reproduce dishes at home.

    • 13 Feb 2020
    • 3:00 PM - 4:30 PM
    • Edwart Chocolatier, 244 rue de Rivoli, 75001 Paris (nearest metro Concorde, Tuilieries or Madeleine)
    • 8
    Register

    Dive into the technique and science of making filled dark chocolate bonbons, usually with a dark chocolate ganache and praline center. For those 'soft at heart,' make yours truly a Valentine's special. Choose a unique heart-shaped style instead of the classic demi-spheres! Suitable for teens 16 years old+. Wear comfortable shoes and be prepared to get hands on! This is a truly Do It Yourself experience.

    About the Instructor: Chef Lisa Arielle Allen is an American pâtissière, with an extremely sweet set of teeth! Throughout her life, she has enjoyed making surrounding lives sweeter with homemade treats. After a long, successful career as an International Arts Educator, Lisa is now fully trained in French Pastry by the esteemed Ferrandi école de gastronomie, with additional training in Michelin-starred kitchens, the Callebaut Chocolate Academy, among others. Here in Paris she has been running Tarts & Truffles Culinary Consulting for the last 2.5 years, and managing the DIY Atelier du Chocolat at Edwart Chocolatier for 1.5 years. She is excited to share her love, passion and knowledge for French pastry and chocolate with you!

    Photo Credit: Andrea Sunderland / Edwart Chocolatier

    • 11 Mar 2020
    • 9:30 AM - 1:00 PM
    • Private residence (meeting point: TBC, nearest metro: Bonne Nouvelle)
    • 12
    Register
    This delicious dish is a classic chicken ‘sauté’ with a Basque twist. The chicken pieces are browned before simmering with Basque Piment d’Espelette, onions, red pepprs, and mushrooms.

    Gateau Basque’ is really more of a tart. Or is it? It is always a rich, shortbread-like pastry in two layers. Inside it sometimes has a cherry jam filling, but Chef Randall will show us how to make it with pastry cream.

    Techniques:  cutting a whole chicken into eight pieces; cooking a French sauté; making rich butter pastry; making pastry cream.

    About the Instructor: Chef Randall Price will share with us his passion for French cuisine, drawing on his 25 years of experience cooking France for heads of state and working as Chef-Instructor at the professional Paris cooking, Ecole de Cuisine La Varenne. His entertaining style, easy-to-follow demonstrations and focus on classic techniques will inspire you to reproduce dishes at home.

    • 18 Mar 2020
    • 11:00 AM - 1:00 PM
    • Edwart Chocolatier, 244 rue de Rivoli, 75001 Paris (nearest metro: Concorde, Tuileries or Madeleine)
    • 8

    A Spring treat! Celebrate the season creating a shimmering golden dark chocolate egg, and a beautiful box of hand-painted caramel bonbons. Seal up your bonbons inside the egg or take them home in an elegant gift box. Suitable for adults and teens if accompanied by an adult. Wear comfortable shoes and be prepared to get hands on! This is a truly Do It Yourself experience.

    About the Instructor: Chef Lisa Arielle Allen is an American pâtissière, with an extremely sweet set of teeth! Throughout her life, she has enjoyed making surrounding lives sweeter with homemade treats. After a long, successful career as an International Arts Educator, Lisa is now fully trained in French Pastry by the esteemed Ferrandi école de gastronomie, with additional training in Michelin-starred kitchens, the Callebaut Chocolate Academy, among others. Here in Paris she has been running Tarts & Truffles Culinary Consulting for the last 2.5 years, and managing the DIY Atelier du Chocolat at Edwart Chocolatier for 1.5 years. She is excited to share her love, passion and knowledge for French pastry and chocolate with you!

    Photo Credit: Edwart Chocolatier

Past events

11 Dec 2019 LD111 Holiday Apéro - New Savory & Sweet Party Food
20 Nov 2019 LN201 Thanksgiving in Paris!
08 Nov 2019 LN081 French Tart Baking Class - Apple Tarts
23 Oct 2019 LO231 Cod Fillets with Spicy Chorizo & Tapendade, Peach Tart
29 May 2019 LY291 Thai Grilled Tuna & Chocolate Roulade Cake with Berries
16 May 2019 LY161 Wine & Cheese Tasting
10 Apr 2019 LA101 Indoor Moroccan Grilled Lamb, Apple Sorbet & Apple Beignets
13 Mar 2019 LM131 Hearty Hungarian Stew & Famous Gateau St-Honoré
20 Feb 2019 LF201 Gorgeous Poached Fish & Cafe Caramel Mousse
23 Jan 2019 LJ231 Merci, Monsieur Parmentier! In Praise of Potatoes
05 Dec 2018 LD051 Around the World Christmas Dinner (Cancelled)
14 Nov 2018 LN141 Pumpkin Tagine and Red Wine Walnut Chocolate Cake
17 Oct 2018 LO171 Filet Mignon de Porc aux Abricots et Pruneaux and Gateau aux Poires
11 Apr 2018 LA111 Paupiettes of Filet of Sole à la Normande & Babas au Rhum
14 Mar 2018 LM142 Fricassee de Poulet en Feuilletage & Chocolate Mousse Cake
14 Feb 2018 LF141 French Store-Bought Doughs - How to Quickly Make Savory & Sweet Treats
24 Jan 2018 LJ241 French Classic Coq au Vin & Galette des Rois
13 Dec 2017 LD132 Scallops in Sabayon Sauce, Game Ragout & Wild Mushrooms, Chocolate Macaron Pine Cone
15 Nov 2017 LN152 Stuffed Duck Legs, Potato/Turnip Galettes, Maxim's Famous Pears
18 Oct 2017 LO181 Thai Curry Fish with Exotic Fruit Salad, Coeur à la Crême Dessert
04 Oct 2017 LO044 Market Tour & Tasting: Marché de Grenelle
03 Oct 2017 LO034 Culinary Nutrition Vinegar Workshop for Better Flavors, Textures and Health
15 Apr 2015 AA151 Le Camion Qui Fume: A Hamburger Food Truck
18 Dec 2013 ! ONE SPACE OPEN ! LD181 French Christmas Cookies
04 Dec 2013 LD041 Discover French Cheeses ~ A Fromagerie Visit & Tasting
20 Nov 2013 LN202 ONE SPACE LEFT - AFTERNOON SESSION Poulet à la Moutarde, Céleri-Rave, Petits Soufflés au Chocolat
20 Nov 2013 LN201 ONE SPACE OPEN - MORNING SESSION: Poulet à la Moutarde, Céleri-Rave, Petits Soufflés au Chocolat
16 Oct 2013 LO161 Market Walk rue Mouffetard
28 Jun 2013 PWU282 Literary Parisian Gourmet Dinner - Summer Writing Course
16 May 2013 EY161 - Bar à Vin by the Drip, Sip or Gulp
15 May 2013 LY151 Provencal Stuffed Zucchini & Wine Poached Pears
25 Apr 2013 EA251 - Hot Pot, Can't Stop... Part II
17 Apr 2013 LA172 Market Walk - African Marché Dejean
10 Apr 2013 LA101 Vegetable Terrine, Savory Cake & Fruit Compote
27 Mar 2013 EM271 - Best Contemporary French Bistro in Paris
27 Feb 2013 EF271 - Best Italian Resto in Paris
13 Feb 2013 LF131 North African Tajine & Sweet Desserts (FULL)
06 Feb 2013 EF061 - Hot Pot, Can't Stop
30 Jan 2013 LJ301 Potée Auvergnate & Gâteau moelleux aux Bananes et aux Epices (FULL)
12 Dec 2012 LD121 Duck Breast and Confit de Canard
14 Nov 2012 LN141 Seasonal First Course Dishes & Gâteau Moelleux à l'Orange
17 Oct 2012 LO171 Roasted Normandy Chicken & Oeufs à la Neige
12 Oct 2012 LO101 Market Walk rue Montorgueil
30 May 2012 LY302 Market Walk rue du Faubourg St Denis
23 May 2012 LY231 Spring Vegetables & Tuiles des Dames
04 Apr 2012 LA041 Terrine Campagnarde & Charlotte aux Fraises
14 Mar 2012 LM141 French Sausages & Lentils, Tarte au Citron
08 Feb 2012 LF081 Guinea Fowl Provençal & Cake a l'orange
07 Dec 2011 LD071 Holiday Dishes
16 Nov 2011 LN161 Classic Veal Stew & Far Breton dessert
19 Oct 2011 LO191 Chicken a la Normande & Apple Tart
25 May 2011 LY251 A Market Walk of the Les Halles Area
18 May 2011 LY181 Spring Leg of Lamb & Strawberry Tiramisu
27 Apr 2011 LA271 Terrines for Summer Entertaining
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