Cooking Class - The Art of French Cooking

COVID-19 protocols this chef will implement are:
Icon indicating the chef will be wearing a mask Chef Wearing a Mask
Icon indicating the class is social distancing friendly Social Distancing Friendly
Icon indicating the host requires proof of vaccine Host Requires Proof of Vaccine

Learn the timeless art of French cooking as you prepare a classic menu with Chef Paul.

Bring a bit of Paris to your kitchen with four authentic French recipes designed by Chef Paul that includes roasting the perfect Cornish hen and baking a traditional soufflé.

Begin by building a mesclun salad with a blend of chervil, arugula, leafy lettuces and endive topped with a no-fail vinaigrette. For the main course, you'll prepare Cornish hens with a paprika rub served with nutmeg-spiced scalloped potatoes. For dessert, whip up a dreamy, pillowy raspberry soufflé completely from scratch.

Guests are welcome to bring wine and beer to enjoy during the class.

  • Minimum Guests 2
  • Maximum Guests 10
  • Meal Courses 4
  • Event Duration 3 hours
  • Labels Baking, Date Night, French, Gourmet, Group

Cozymeal guest reviews for this experience

Ben L.


20 Jan 2022

Amazing Experience, will definitely be coming again on my next visit to the city!

Judith L.


16 Dec 2021

The cooking experience was fun and entertaining. Chef Paul was a delight!

Stelios .


26 Nov 2021

I had such a good time! The cooking wasn’t too difficult and I met some new people while visiting the city. Oh and the food was great too!

$ 125 Per person

all-inclusive: 3-hour class, 4-course meal and taxes.

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Meet your chef

Chef Paul
Chef Paul Verified chef
Food safety certified

Chef Paul has been a professional chef for nearly 40 years. Born and raised in Belgium, he started his cooking career as an apprentice. After receiving his culinary arts degree, he continued to gain experience in several restaurants in Belgium. In 1983, he moved to NYC and became the executive chef at famous restaurants in Tribeca and the West Village. In 2001, he opened his own cooking school, which is still thriving today.

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