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Living in France

WICE is proud to offer courses that will show you how to master the French art of ‘savoir vivre’.

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.

Classes are currently divided into two main categories:

  • Le Vin Français: which incorporates all things related to French wine, headed up by two wine experts who have a unique view on French wines and all that encompasses.
  • Cuisine Francaise: which provides an expert chefs view on typical French cuisine, and how to prepare these wonderful dishes at home.

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.


More Details

Upcoming courses

    • 16 Oct 2018
    • 7:30 PM - 10:30 PM
    • Private apartment, 75016 Paris
    • 1
    Register

    Chardonnay Spoken Here - Best First Growth (premier cru) white wines from Burgundy are highlighted in this special event of best white grape and best region for growing the best Chardonnay.

    Many of us started tasting Chardonnay because it was easy to pronounce and easy to drink. It showed a little more sophistication than, "white wine, please." 

    In a step up from mass market to more complex Chardonnays you will discover the diversity and complexity of this versatile grape, creamy, or citrusy.

    You will learn where to focus on tasting differences among high quality Chardonnay wines from this amazing region. Each of these select white Burgundy wines (5 inique bottles) recounts a story that you will soon be able to recognize and learn. All this presentation to help you find great Chardonnay wines on your own.

    Light nibbles will be served with the wine.

    About the instructor: Hélène Goble comes from a wine-producing family in Bordeaux and organizes wine tasting events and annual wine tours of Bordeaux and Champagne.  As well as presenting wines, she will introduce you to the French ’savoir-vivre’ and secrets of wine selection that will leave you impressed.  Hélène is a graduate of the Wine and Spirit Education Trust in London.

    • 17 Oct 2018
    • 9:30 AM - 12:30 PM
    • Private residence rue du Faubourge Poissonnière, 75009 Paris: metro Bonne Nouvelle
    • 3
    Register

    With cooler weather setting in, it’s time to taste half-cured pork filet mignon cooked with dried apricots and prunes. This technique of half-cured produces moist meat every time, and the dried fruits are perfect companions.


    For dessert, fall pears baked in a simple, and simply satisfying cake.


    Our menu includes:

    • Half-cured pork filet mignon cooked with dried apricots and prunes.
    • Pears baked in a cake.


    Techniques you will learn in this class: How to ‘half-cure’ meats; how to stuff and bake pork filet mignons; how to make a rich, but simple, pear cake.


    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 school, 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.

    • 27 Oct 2018
    • 2:00 PM - 5:30 PM
    • Private apartment, 75006 Paris: metro St Michel / Odéon
    • 0
    Join waitlist

    Belgian Beer by Neil T is licensed under CC BY-SA 2.0WICE is 40 years young, and always evolving. This class is being offered as a part of our 40th Anniversary Year celebrations, and is intended to reflect the growing popularity of beer, globally and locally.


    Though traditionally a country focused on wine, France has a growing fascination with craft beer. And their neighbor to the north, Belgium, is in many ways the originator of craft beer. Whether you just want a better understanding of some of the world's most popular and polarizing beer, or are planning a trip to Belgium to attend one of their many beer festivals and want to be prepared, this afternoon will be packed full of useful information and tantalizing beers.


    This introduction to Belgian beer will cover:

    • The main styles of Belgian beers and their characteristics.
    • The difference between ales and lagers, and which category Belgian beers fall into.
    • The difference between Trappist beers and Abbey beers.
    • The differences between Walloon and Flemish beers of the same styles.
    • What you should expect to find "on tap" at most Belgian bars.
    • How beer is made.
    • The proper glass, and proper way to pour Belgian beer.
    • The Belgian Beer festivals, shops and bars worth visiting.
    • Last but not least: where to find your favorite Belgian beers here in Paris (Bars and shops).

    The tasting will span the full spectrum of flavors that Belgian beer has to offer. From bitter to sour, sharp to sweet, Belgian brewers make a beer for everyone - even many people who say "I don't like beer." Join us in exploring Belgian beer together, in a casual setting.  Prepare to be surprised by all the diverse flavors! Heavy hors d'oeuvres representing typical Belgian pub food will be served.


    About your guide: Amanda has a unique passion and insight into what makes Belgian beer so intriguing. She lived in Belgium for five years where she sought out beer shops and pubs, increasing her knowledge of beers, and attended several beer events a year, including Belgium's largest beer festival.


    • 14 Nov 2018
    • 9:30 AM - 12:30 PM
    • Private residence rue du Faubourge Poissonnière, 75009 Paris: metro Bonne Nouvelle
    • 9
    Register

    Before the excesses of the holidays,  Chef Randall would like to show you a lovely, hearty 'tagine' featuring black beans, preserved lemon, pumpkin, and many spices.


    We’ll have some simple roast chicken pieces to go with it, but it is a good vegetarian dish on its own.


    Dessert is a red wine - walnut - chocolate cake that Chef Randall once created for a wine shop.


    Our Menu Includes:

    • Tagine au Potiron et Haricots Noirs Secs
    • Walnut-Chocolate Cake with Red Wine


    Techniques you will learn in this class: How to make a vegetarian tagine; how to roast chicken pieces; how to make a cake with red wine and red-wine chocolate glaze.


    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 school, 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.
    • 15 Nov 2018
    • 7:30 PM - 10:30 PM
    • Private apartment, 75016 Paris
    • 4
    Register

    The year 2010 smiled upon the Bordeaux region with just the right amount of sunshine and gentle rain to create a special vintage of Bordeaux wines.

    2010 is among the best Bordeaux millennium vintages. 2010 was a great if not the best millennium vintage to date.

    Our presentation will be 5 carefully selected wines from different well known Bordeaux appellations. You will be given the opportunity to discover their differences and appreciate their superior qualities for your pleasure. The group will discuss and comment on these fine wines.

    Light nibbles will be served with the wines.

    About the instructor: Hélène Goble comes from a wine-producing family in Bordeaux and organizes wine tasting events and annual wine tours of Bordeaux and Champagne.  As well as presenting wines, she will introduce you to the French ’savoir-vivre’ and secrets of wine selection that will leave you impressed.  Hélène is a graduate of the Wine and Spirit Education Trust in London.

    • 05 Dec 2018
    • 9:30 AM - 12:30 PM
    • Private residence rue du Faubourge Poissonnière, 75009 Paris: metro Bonne Nouvelle
    • 9
    Register

    For this year’s celebratory end-of-year meal, Chef Randall proposes a kind of ‘round the world’ menu with each course hailing from a different cooking tradition.  


    We’ll start with home-made Russian buckwheat blinis. They are so much more delicious than store-bought. Next up is the special flavour of Red Mullet fish, pan-fried Provençal style with black olive tapenade. 


    The main course features beef filet with a Latin American sauce of Ancho chillis and dark chocolate.


    Dessert turns toward Asia, with an eggless creme brulée with a twist - tapioca, lemon grass, galangal root, fresh-candied fruit, and coconut milk.


    Our Menu Includes:

    • Glass of Champagne and Wine
    • Buckwheat Blinis au Saumon Fumé
    • Rougets Barbets farcis au Tapenade
    • Tournedos de Boeuf, sauce Chocolat et Chillis Ancho
    • Lemon Grass Coconut Milk Tapioca Creme Brulée


    Techniques you will learn in this class:  How to make a yeast blini batter; how to cook blinis; how to stuff boneless fish fillets and pan-fry them; how to make a rich brown sauce with chocolate and chillis; how to make an eggless creme brulée.


    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 school, 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.

    • 06 Dec 2018
    • 7:30 PM - 10:30 PM
    • Private apartment, 16th Paris
    • 4
    Register

    Champagne & foie gras simply speak celebration.

    What better time of year than early December to learn about creating a presentation of celebratory food and wine for special end-of-year guests (or why not, just yourselves?).

    This tasting will feature 4 different specially selected champagnes from different Champagne Houses, along with duck foie gras and crusty bread.

    Indulge yourself : come, taste, judge, discuss and decide what you like and most of all, which champagne and which foie gras really give you pleasure. Learning this exciting combination of champagne and foie gras and then presenting this natural combination at your next holiday event will impress everyone.

    Register early. We expect this unique course to fill quickly.

    About the instructor: Hélène Goble comes from a wine-producing family in Bordeaux and organizes wine tasting events and annual wine tours of Bordeaux and Champagne.  As well as presenting wines, she will introduce you to the French ’savoir-vivre’ and secrets of wine selection that will leave you impressed.  Hélène is a graduate of the Wine and Spirit Education Trust in London.

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10 rue Tiphaine, 75015 Paris, France
01 45 66 75 50  |  wice@wice-paris.org

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