Cook'n With Class

Artichoke season is here and I refuse to let you walk past one at the market without knowing what to do with it. But you have to come to Paris first 😉

This month the chefs are cooking with what's at its best right now — asparagus, artichokes, fresh peas, young leeks, radishes. All of it can end up on your plate in our French Market Tour & Cooking Class. Seasonal 4-course menu, crafted with your input directly at the market so that you can cook from scratch.

Join a French Market Tour & Cooking Class with a professional chef in Montmartre. All taught in English! https://bit.ly/Spring-French-Market-Tour-Cooking-Class

Short on time in Paris but not on ambition? This macaron class was made for that!

The Express Macaron Class covers exactly what you need: from the meringue method, the batter consistency, the piping, the feet, the fill. These are the steps that separate a macaron that holds together from one that doesn't. In a small group, you get the hands-on guidance that makes the difference.

PS, they’re Paris’s favorite gluten-free treat!

Book your spot https://bit.ly/Express-Macaron-Class-Montmartre

𝗖𝗼𝗼𝗸'𝗻 𝗪𝗶𝘁𝗵 𝗖𝗹𝗮𝘀𝘀 — 𝗵𝗮𝗻𝗱𝘀-𝗼𝗻 𝗙𝗿𝗲𝗻𝗰𝗵 𝗰𝗼𝗼𝗸𝗶𝗻𝗴 𝗰𝗹𝗮𝘀𝘀𝗲𝘀 𝗶𝗻 𝗣𝗮𝗿𝗶𝘀 𝗳𝗼𝗿 𝘁𝗵𝗲 𝗱𝗮𝘆𝘀 𝘄𝗵𝗲𝗻 𝘁𝘄𝗼 𝗵𝗼𝘂𝗿𝘀 𝗶𝘀 𝗮𝗹𝗹 𝘆𝗼𝘂 𝗵𝗮𝘃𝗲 𝘁𝗼 𝘀𝗽𝗮𝗿𝗲.

Have you met Chef Christian Labrosse?

He spent years as a pastry chef at the Mandarin Oriental Hong Kong, and has since returned to his home country, France, to teach pastry, baking and chocolate classes in English right here in our Montmartre Cooking School.

Christian was chef of the month in our April newsletter, sharing two of his chocolate recipes. Make sure you're signed up for our next letter with two new recipes from our next featured chef! https://bit.ly/Receive-The-Newsletter

𝗖𝗼𝗼𝗸'𝗻 𝗪𝗶𝘁𝗵 𝗖𝗹𝗮𝘀𝘀 — 𝗵𝗮𝗻𝗱𝘀-𝗼𝗻 𝗙𝗿𝗲𝗻𝗰𝗵 𝗰𝗼𝗼𝗸𝗶𝗻𝗴 𝗮𝗻𝗱 𝗯𝗮𝗸𝗶𝗻𝗴 𝗰𝗹𝗮𝘀𝘀𝗲𝘀 𝗶𝗻 𝗣𝗮𝗿𝗶𝘀, 𝘁𝗮𝘂𝗴𝗵𝘁 𝗶𝗻 𝗘𝗻𝗴𝗹𝗶𝘀𝗵 𝗯𝘆 𝗽𝗿𝗼𝗳𝗲𝘀𝘀𝗶𝗼𝗻𝗮𝗹 𝗰𝗵𝗲𝗳𝘀.

Oh, what a delight when those flaky, buttery French pastries emerge hot from the oven. In Paris, a bakery is judged by the quality of its croissant – Just okay is just not good enough. So how impressive would it be if you could produce these delightfully delectable French breakfast treats at home?

By the end of the class, you'll have made four different viennoiseries including the classic croissant and you'll know why yours didn't work at home - https://bit.ly/Croissant-Class-Montmartre

𝗖𝗼𝗼𝗸'𝗻 𝗪𝗶𝘁𝗵 𝗖𝗹𝗮𝘀𝘀 — 𝗵𝗮𝗻𝗱𝘀-𝗼𝗻 𝗙𝗿𝗲𝗻𝗰𝗵 𝗰𝗼𝗼𝗸𝗶𝗻𝗴 𝗰𝗹𝗮𝘀𝘀𝗲𝘀 𝗶𝗻 𝗣𝗮𝗿𝗶𝘀 𝗳𝗼𝗿 𝗮𝗻𝘆𝗼𝗻𝗲 𝗿𝗲𝗮𝗱𝘆 𝘁𝗼 𝘀𝘁𝗼𝗽 𝗯𝘂𝘆𝗶𝗻𝗴 𝗰𝗿𝗼𝗶𝘀𝘀𝗮𝗻𝘁𝘀 𝗮𝗻𝗱 𝘀𝘁𝗮𝗿𝘁 𝗺𝗮𝗸𝗶𝗻𝗴 𝘁𝗵𝗲𝗺.

Macaron meringue has three stages and only one of them works for your macarons 😬

𝗦𝗼𝗳𝘁 𝗽𝗲𝗮𝗸𝘀 — not there yet. The whites are still too wet. Fold them in now and the shells will spread flat and the feet won't form.

𝗦𝘁𝗶𝗳𝗳 𝗽𝗲𝗮𝗸𝘀 — this is it. Glossy, firm, holds its shape on the whisk. This is what you fold into your batter.

𝗢𝘃𝗲𝗿-𝗯𝗲𝗮𝘁𝗲𝗻 — too far. Dry, grainy, starting to separate. There's no fixing this one; start again.

Our Macaron Lover's Handbook for beginners covers this and every step where things tend to go sideways. And that’s just the bonus! You also have over 20 macaron recipes to try and chef tips along the way

https://bit.ly/Macaron-Handbook 📖

𝗖𝗼𝗼𝗸'𝗻 𝗪𝗶𝘁𝗵 𝗖𝗹𝗮𝘀𝘀 — 𝗵𝗮𝗻𝗱𝘀-𝗼𝗻 𝗙𝗿𝗲𝗻𝗰𝗵 𝗰𝗼𝗼𝗸𝗶𝗻𝗴 𝗮𝗻𝗱 𝗯𝗮𝗸𝗶𝗻𝗴 𝗰𝗹𝗮𝘀𝘀𝗲𝘀 𝗶𝗻 𝗣𝗮𝗿𝗶𝘀 𝗳𝗼𝗿 𝗮𝗻𝘆𝗼𝗻𝗲 𝘄𝗵𝗼 𝗵𝗮𝘀 𝗲𝘃𝗲𝗿 𝘄𝗮𝘁𝗰𝗵𝗲𝗱 𝗮 𝗺𝗮𝗰𝗮𝗿𝗼𝗻 𝗯𝗮𝘁𝗰𝗵 𝗴𝗼 𝘄𝗿𝗼𝗻𝗴 𝗮𝗻𝗱 𝘄𝗮𝗻𝘁𝗲𝗱 𝘁𝗼 𝘂𝗻𝗱𝗲𝗿𝘀𝘁𝗮𝗻𝗱 𝘄𝗵𝘆.

Kids aged 6 to 12 can spend two hours in our Paris kitchen making their own chocolate. Not helping. Not watching. Actually making ☝️

They learn to temper chocolate, make marshmallow bears, caramel chocolate lollipops, truffles, and finish with a fully customised chocolate bar to take home.

And if you want your own Paris baking experience while they’re busy becoming little chocolatiers, we have our Express Croissant Class running at the same time! So you can learn how to make croissants and pain au chocolats 🥐

The classes run year-round. Check our calendar and book your dates. https://bit.ly/Kids-Choc-Class-Paris

𝗖𝗼𝗼𝗸'𝗻 𝗪𝗶𝘁𝗵 𝗖𝗹𝗮𝘀𝘀 — 𝗵𝗮𝗻𝗱𝘀-𝗼𝗻 𝗙𝗿𝗲𝗻𝗰𝗵 𝗰𝗼𝗼𝗸𝗶𝗻𝗴 𝗰𝗹𝗮𝘀𝘀𝗲𝘀 𝗶𝗻 𝗣𝗮𝗿𝗶𝘀 𝗳𝗼𝗿 𝗳𝗮𝗺𝗶𝗹𝗶𝗲𝘀 𝘄𝗵𝗼 𝘄𝗮𝗻𝘁 𝘁𝗼 𝗱𝗼 𝘀𝗼𝗺𝗲𝘁𝗵𝗶𝗻𝗴 𝘁𝗵𝗲𝘆’𝗹𝗹 𝗿𝗲𝗺𝗲𝗺𝗯𝗲𝗿 𝗳𝗼𝗿𝗲𝘃𝗲𝗿.

Most people add salt to asparagus after cooking. The better approach is to cook it in well-salted boiling water from the start; this way, the seasoning gets into the vegetable rather than sitting on top of it. 🌊

Start by trimming the woody end, keeping about 15cm from the tip. Add it to salted boiling water until tender but still with some crunch. Then straight into ice water to stop the cooking and keep the colour.

This is the kind of tip and technique we share in our newsletters — small, but it changes how everything tastes at home. Sign up using the link in our bio, and make sure you’ve checked the chef tips & recipes group! https://bit.ly/Receive-The-Newsletter

PS cooking white asparagus is different, comment ‘asparagus' if you’d like us to send the instructions.

𝗖𝗼𝗼𝗸'𝗻 𝗪𝗶𝘁𝗵 𝗖𝗹𝗮𝘀𝘀 — 𝗵𝗮𝗻𝗱𝘀-𝗼𝗻 𝗙𝗿𝗲𝗻𝗰𝗵 𝗰𝗼𝗼𝗸𝗶𝗻𝗴 𝗰𝗹𝗮𝘀𝘀𝗲𝘀 𝗶𝗻 𝗣𝗮𝗿𝗶𝘀 𝘁𝗮𝘂𝗴𝗵𝘁 𝗶𝗻 𝗘𝗻𝗴𝗹𝗶𝘀𝗵

Springtime in Paris means asparagus at market stalls, longer evenings at café terraces, and produce so fresh it barely needs cooking.🌷

The French Market Tour & Cooking Class is built around exactly this: whatever is at its peak is on your plate. When you join us for a class, whatever time of year you visit, the market sets the agenda. And the spring agenda is looking good!

Check the calendar and book your French Market Tour & Cooking Class — https://bit.ly/Spring-French-Market-Tour-Cooking-Class

𝗖𝗼𝗼𝗸'𝗻 𝗪𝗶𝘁𝗵 𝗖𝗹𝗮𝘀𝘀 - 𝗵𝗮𝗻𝗱𝘀-𝗼𝗻 𝗙𝗿𝗲𝗻𝗰𝗵 𝗰𝗼𝗼𝗸𝗶𝗻𝗴 𝗰𝗹𝗮𝘀𝘀𝗲𝘀 𝗶𝗻 𝗣𝗮𝗿𝗶𝘀 𝗳𝗼𝗿 𝗮𝗻𝘆𝗼𝗻𝗲 𝘄𝗵𝗼 𝘄𝗮𝗻𝘁𝘀 𝘁𝗼 𝗰𝗼𝗼𝗸 𝘄𝗶𝘁𝗵 𝘁𝗵𝗲 𝘀𝗲𝗮𝘀𝗼𝗻 𝗶𝗻 𝗣𝗮𝗿𝗶𝘀.

Easter bunnies, Easter hens, Easter eggs, and Easter… fish? 🐟🇫🇷

“La Friture” is a mainstay of chocolate goodies in France around Easter. These are (usually small) chocolates wrapped in foil to look like fish, shrimp, and shells.

The presence of fish at Easter time in France is due to the story of the miraculous catch, a story that has inspired French chocolatiers since the 19th Century.

What treats will you be indulging in this Easter?

Cook’n With Class - French cooking, baking and even kids’ chocolate classes in Paris taught in English

Two hours. One chef. You leave with macarons that look like they came from a pâtisserie window.

Our Express Macaron Class covers the essential techniques to master macarons: the batter consistency, the piping, the feet, and the fill. These are the steps that separate a macaron that holds together from one that doesn't. And in a small group, you get the kind of hands-on guidance that makes the difference.

Short on time in Paris but not on ambition? This class was made for that.

https://bit.ly/Express-Macaron-Classes-Paris

𝗖𝗼𝗼𝗸'𝗻 𝗪𝗶𝘁𝗵 𝗖𝗹𝗮𝘀𝘀 — 𝗵𝗮𝗻𝗱𝘀-𝗼𝗻 𝗙𝗿𝗲𝗻𝗰𝗵 𝗰𝗼𝗼𝗸𝗶𝗻𝗴 𝗰𝗹𝗮𝘀𝘀𝗲𝘀 𝗶𝗻 𝗣𝗮𝗿𝗶𝘀, 𝗳𝗼𝗿 𝘁𝗵𝗲 𝗱𝗮𝘆𝘀 𝘄𝗵𝗲𝗻 𝘁𝘄𝗼 𝗵𝗼𝘂𝗿𝘀 𝗶𝘀 𝗮𝗹𝗹 𝘆𝗼𝘂 𝗻𝗲𝗲𝗱.

Paris has Michelin-starred restaurants, legendary patisseries, and wine cellars that could make you cry. And its most beloved sandwich is ham and butter on a baguette.

The jambon-beurre is arguably the most Parisian thing you can eat. A good baguette, proper French butter, well-cured ham, and sometimes a few leafy greens.

What everyone agrees on is the quality of the ingredients. The butter needs to be generous. The ham needs to be freshly sliced. And the baguette needs to have that crust you hear before you taste it. Our blog has the full guide to where to find the best 𝘫𝘢𝘮𝘣𝘰𝘯-𝘣𝘦𝘶𝘳𝘳𝘦 in Paris, from a charcuterie specialist two local favorites just minutes from our cooking school in Montmartre. https://bit.ly/Jambon-Beurre-Paris

And if you want to understand what makes that baguette worth building a sandwich around, our Bread Baking Class is where you learn to make it yourself. https://bit.ly/Bread-Making-Class-in-Paris

𝗖𝗼𝗼𝗸'𝗻 𝗪𝗶𝘁𝗵 𝗖𝗹𝗮𝘀𝘀 — 𝗵𝗮𝗻𝗱𝘀-𝗼𝗻 𝗙𝗿𝗲𝗻𝗰𝗵 𝗰𝗼𝗼𝗸𝗶𝗻𝗴 𝗰𝗹𝗮𝘀𝘀𝗲𝘀 𝗶𝗻 𝗣𝗮𝗿𝗶𝘀, 𝘄𝗵𝗲𝗿𝗲 𝘁𝗵𝗲 𝗯𝗲𝘀𝘁 𝘀𝗮𝗻𝗱𝘄𝗶𝗰𝗵 𝗼𝗳 𝘆𝗼𝘂𝗿 𝘁𝗿𝗶𝗽 𝘀𝘁𝗮𝗿𝘁𝘀 𝘄𝗶𝘁𝗵 𝗸𝗻𝗼𝘄𝗶𝗻𝗴 𝘄𝗵𝗮𝘁 𝗴𝗼𝗲𝘀 𝗶𝗻𝘁𝗼 𝗶𝘁.