A department store turns into a real French test kitchen. You get a hands-on Ferrandi chef lesson in the middle of Paris, plus wine and a proper sit-down tasting.

I especially like the small group size and the way the chef keeps instructions practical, not showy.

The one drawback to plan for is the seasonal menu (your exact dish may differ from the sample options), so check what’s running on your date.

Small class, big attention from the chef

Wine included while you cook and taste

Professional Ferrandi-style kitchen in a central location

Seasonal menu means the dish can change

English (and French) instruction for smoother participation

Ferrandi at Galeries Lafayette: why this kitchen lesson feels different

Paris cooking classes can be either super formal or basically a demo with you standing around. This one lands in a nicer middle: you’re in a professional training kitchen, and you’ll be doing real cooking steps, not just watching.

The setting also helps. You’re at Galeries Lafayette Haussmann (35 Bd Haussmann), right in a famous Paris landmark—so you can pair your lesson with shopping and sightseeing before or after. And because the class is capped at 6 travelers, the chef can actually watch what you’re doing and correct the little things that make French cooking work.

The vibe, from what I’ve seen described, is also reassuring. Chefs like Gerald (and other instructors mentioned in past sessions) teach in a way that makes people feel capable. If you’re nervous about cooking, this structure helps.

Picking your dish: the seasonal lunch menu you’ll cook

This class is centered on one emblematic French dish, but the specific menu rotates by season and day. Recipes may change with the seasons, so treat the list below as your planning guide.

Here are the examples you’ll see listed:

• Chicken Cordon Bleu with mushrooms (every Wednesday at 11:30am)
• Poultry blanquette with green beans, carrots, and mushrooms (April to June, every Wednesday & Saturday at 11:30am)
• Sea bream fillet with potatoes and turnips (July to September, every Friday at 11:30am)
• Risotto with green asparagus and peas (April to June, every Friday at 11:30am)

Why this matters for you: the “right” dish depends on what you want to learn. A stuffed classic like cordon bleu trains technique and assembly. Blanquette is a great way to understand a creamy, gently built sauce. Fish-focused days help with handling a delicate protein and keeping it flavorful. And risotto teaches timing and texture—because the texture is the whole point.

The 11:30 class flow: what you do from arrival to tasting

The experience runs about 2 hours and starts at 11:30am. Plan to show up 5–10 minutes early at the meeting point so you don’t lose access if you’re running late. If you arrive more than 10 minutes late, entry is unfortunately refused, so this is one case where a strict schedule really is a favor to you.

Once you’re inside, the class is built around a chef-led workflow:

• You start cooking your chosen dish with step-by-step guidance.
• You get tips and techniques while you work, not after the fact.
• The chef guides you toward the method that makes the dish come out right, even if you’re a beginner.

One reason this format feels valuable: you can make mistakes while someone can still help you fix them. That’s how you actually learn. The kitchen setup is designed for hands-on instruction, so you’re not stuck doing one tiny task while everyone else watches.

Language-wise, classes are offered in English and French. Some instructors are comfortably bilingual (Gerald/Gerard is mentioned in past sessions), and even when the group is mixed, the teaching tends to stay clear and supportive.

Cooking with a Ferrandi chef: the techniques that stick

The “chef with you” part isn’t just about authority. It’s about precision. French cooking often feels mysterious until someone explains what to watch for.

In classes like this, you can expect the chef to emphasize:

• Flavor-building while cooking, not only at the end
• How to handle texture (especially in sauces and risottos)
• Timing cues so your dish finishes at the same moment it’s supposed to
• Step-by-step method so you’re not guessing

Past classes are described as detailed and supportive, with chefs engaging directly with questions. That matters because French technique includes small choices—heat level, cooking time, and when to add ingredients—that are hard to learn from a cookbook alone.

Also, the instruction style is often described as comfortable and confident. In plain terms: you get a “do this, then look for this result” teaching method, so you can repeat it later at home.

Wine during lunch—and the real point of the meal: tasting what you made

This is a lunchtime class, and it ends with tasting. Alcoholic beverages are included, which typically means you’ll get a glass of wine as you work and then feast on your finished dish.

That’s not just a fun add-on. It changes the experience. You’ll be tasting in context—during the process and then at the end—so you learn how flavor evolves. You’re not separating cooking from eating like they’re two different activities.

Some dishes are also easier to evaluate after you plate them: sauce thickness, seasoning balance, and how the components relate to each other. When plating is part of the lesson, you start thinking like a cook and like a server at the same time.

Plating like a Paris restaurant (and why it’s worth your attention)

A detail that often gets overlooked in cooking classes is presentation. Here, plating gets attention. That’s a good thing, because the “how it looks” piece is usually tied to portioning and component placement.

In particular, lessons have included guidance on plating so your dish resembles what you’d see at a restaurant: arranged components, sauce positioned intentionally, and a cleaner, more finished look. This is the kind of skill that makes cooking feel like a craft, not just a way to fill a plate.

You’ll also likely end with a meal that feels like lunch in France—not a token bite-and-run. Since the course is designed to finish with tasting on the spot, you’re not rushing to figure out dinner later.

Price and value: is $156.18 for 2 hours worth it?

At $156.18 per person, you’re paying for more than ingredients. You’re buying:

• A chef-led class (not a substitute instructor doing a walkthrough)
• A professional training kitchen setup
• A hands-on cooking session
• Wine with your lunch
• A small-group format (max 6 travelers)

If you price a good lunch in central Paris and then add a private lesson-style experience, the math gets closer than you might expect. The real value is that you leave with technique you can repeat: sauce handling, timing, and how to approach a French dish as a sequence of steps rather than a vague recipe.

Could it be expensive? Sure. Some people compare cooking classes across Paris and feel this one costs more than basic demos. If you’re mainly after a quick taste of French food, there are cheaper options. But if you want skills, the chef time plus the hands-on format usually justifies the price.

Who this class suits best (and who should think twice)

This course is described as suitable for all skill levels, which is a big win. Beginners benefit because the chef’s method helps you avoid common failures, like under-seasoning, rushing timing, or misreading texture. More experienced cooks like it because they can refine technique and learn the chef’s approach.

It also seems like a strong choice for families. The minimum age is 12, and kids under 16 must be accompanied by an adult. If you’re traveling with a teenager who loves food (or wants to learn real skills), this format can be a standout part of your trip rather than just another tour stop.

On the “think twice” side: if you have very specific dietary requirements, the only clearly stated info here is that you should avoid eating too much fat, sugar, and salt (a general health note). The class includes alcohol, too. If that’s a deal-breaker for you, you’ll want to manage expectations and consider whether you’ll be comfortable with wine being part of the experience.

Also, because recipes can change with seasons, it’s smart to pick this class based on the style of dish you want to learn—not solely on a single menu item.

Practical tips so your 2-hour class goes smoothly

Here’s how to make this class run like you planned it:

• Arrive early: 5–10 minutes gives you buffer, especially in a crowded central area.
• Come with curiosity: French cooking is technique-driven, so questions help.
• Wear something you can cook in: it’s hands-on in a working kitchen.
• Expect a meal that feels complete: you cook, then you eat what you make while you’re still in the mindset.
• If you care about the exact dish: check the seasonal schedule for your dates, since the menu can shift.

One more small mindset tip: if you get a dish and it’s slightly different from what you expected, that’s normal here. Seasonal changes are part of how professional kitchens operate, and the technique lessons still carry over.

Should you book this Ferrandi cooking class at Galeries Lafayette?

If you want a French cooking lesson that feels practical, not theatrical, this is a very solid pick. The small group size and the chef-led instruction are the big reasons. Add in the wine and the fact that you’ll actually sit down to eat your work, and you get a lunch experience that’s more memorable than a typical meal.

Book it if:

• You like learning by doing, not only watching
• You’re excited about classic French dishes and technique
• You want a central Paris experience that fits cleanly into a day

Skip or reconsider if:

• You only want the cheapest way to eat French food
• You’re very strict about avoiding alcohol being included
• You’re traveling on a date where the seasonal dish options don’t match what you’re hoping to cook

Overall, I’d treat this as a skills-focused lunch date with a professional chef—good value for people who want to go home able to cook a real French dish, not just able to describe it.

FAQ

Where is the Paris Cooking Class meeting point?

The class meets at 35 Bd Haussmann, 75009 Paris, France.

What time does the class start?

It starts at 11:30am.

How long is the cooking class?

The duration is about 2 hours.

Is the class offered in English?

Yes. The class is offered in English (and also French).

How many people are in the class?

The class has a maximum of 6 travelers.

What’s the minimum age to join?

The minimum age is 12 years old. Children under 16 must be accompanied by an adult.

Is wine included?

Yes. Alcoholic beverages are included.

What kind of dishes will I cook?

The dish depends on the day and season. Examples include Chicken Cordon Bleu (Wednesdays), Poultry blanquette (April–June on select days), Sea bream fillet (July–September on Fridays), and Risotto with green asparagus and peas (April–June on Fridays).

Are recipes the same year-round?

No. The recipes may change with the seasons.

Is soda included?

No. Soda/Pop is not included.

What if the class doesn’t meet the minimum number of participants?

The provider reserves the right to cancel if the minimum number of participants isn’t reached, and you should be reimbursed for the amount paid.

Can I get a full refund if I cancel?

The provided cancellation information includes free cancellation options, including a full refund if you cancel at least 24 hours in advance. Another part of the policy mentions a 48-hour window, so it’s best to confirm the exact cancellation deadline shown at booking.