Le Cordon Bleu
8, rue Léon-Delhomme 75015 Paris
Tel: 01- 53-68-22-50 Fax: 01- 48-56-03-96
404 Irvington Street Pleasantville, NY 10570
Tel: (914) 741-0606 or 1-800-457-CHEF Fax: (914) 741-0869

Founded in 1895, the Cordon Bleu is the oldest private cooking and pastry institution in Paris. Throughout the years, its international reputation has continued to grow and today, foreigners make up 92 percent of the Cordon Bleu's clientele. The Cordon Bleu teaching method consists of demonstration sessions by master chefs followed by hands-on practical sessions in small groups supervised by a chef. A wide variety of programs are geared for both the seasoned professional and amateur gourmets.

La Cuisine de Marie-Blanche
18, avenue de la Motte-Picquet 75007 Paris
Tel: 01- 45-51-36-34 Fax: 01- 45-51-90-19VVV
Princess Marie-Blanche de Broglie is an acknowledged expert in French cuisine and entertaining. She founded the Cuisine de Marie-Blanche (formerly the Princess Ere 2001) cooking school, specializing in the art of entertaining at home, in 1975. The Princess teaches cooking classes to small groups of four to eight people in her apartment on a variety of themes, perfect for non professionals. Classes in English are held from October until the end of July

Ecole Lenôtre
40, rue Pierre-Curie B.P. 6 - 78373 Plaisir Cedex
Tel: 01- 30-81-46-34 Fax: 01- 30-54-73-70
Ecole Lenôtre offers a large selection of courses for the professional and amateur in cooking, catering, cheese, oenology, coffee, baking, pastries, and desserts. Most courses are three to four and one-half days and are at the Plaisir facility, 17 miles west of Paris.

Ritz-Escoffier School of French Gastronomy
Hôtel Ritz 15, Place Vendôme 75001 Paris
Tel: 01- 43-16-30-50 Fax: 01- 43-16-31-50; In the U.S. :1-800-966-5758
César Ritz opened the Hôtel Ritz in 1898 with the famous August Escoffier as his chef. Ever since the Ritz has been the reference point for deluxe hotels and restaurants. In this tradition, the Ritz-Escoffier cooking school (Ecole de Gastronomie Française Ritz-Escoffier) opened its doors in 1988 to give instruction in general cooking, bread baking, pastries, table service, and wine. Courses are taught in French with English translation and are comprised of demonstrations, practical hands-on instruction, and lecture courses on specific themes.

Marthe Fuchs (french only)
Chambres d’Hôtes et Ferme-Auberge 22, rue de l’Ecole
67670 Waltenheim-sur-Zorn - Tel: 03-88-51-64-57

Weekend initiation to traditional Alsatian cuisine with classes given by Madame Fuchs, the host of a gîte rural country bed and breakfast. Learn to make baeckeoffe, tarte flambée, choucroute, foie gras, etc. packages for two people, three days and two nights accommodations in the gîte rural, all inclusive except drinks.

Résidence-Hôtel Alsace-Villages (french only)
49, rue Principale 67510 Obersteinbach
Tel: 03-88-09-50-59 Fax: 03-88-09-53-56

Five days and four nights with several cooking classes on regional cuisine such as baeckeoffe, introduction to Alsatian wines, excursions, and gastronomic diners. Lodging in a two-star bed and breakfast. packages for two people, double occupancy, all inclusive except beverages.

Ecole Maître Crêpier (french only)
66, rue de Guer 35330 Maure-de-Bretagne
Tel: 02-99-34-86-76 Fax: 02-99-59-81-01

One Saturday a month, except in August, a day-long initiation to the art of crêpe making with meal and tasting is offered for FF350.

Hôtel Le Cobh
10, rue des Forges 56800 Ploërmel Tel: 02-97-74-00-49 Fax: 02-97-74-07-36

Hôtel Le Cobh is a three-star Logis de France located in the center of Brittany. Chef François Cruaud teaches the basics of French cuisine, wine, and hospitality during four day, three night sojourns for eight to 12 participants. FF2,000 per person, double occupancy includes three nights accommodations, full board, two guided visits of the region, and cooking classes. In English upon request.

Jean-Pierre Crouzil (french only)
Hôtel l’Ecrin 22130 Plancoët Tel: 02-96-84-10-24 Fax: 02-96-84-01-93

From October to March, twice a week, chef Jean-Pierre Crouzil gives a culinary demonstration of three or four recipes on one theme, followed by an apéritif with the chef, a question session, and lunch. FF250 per person, apéritif, meal, and wine included.

In the U.S.: Mrs Mac Clean
P.O. Box 25574 Washington, DC 20007
Tel: (202) 337-0073 or 1-800-537-6486 Fax: (703) 823-5438

Anne Willan, a widely recognized authority on French cooking and culinary history, founded La Varenne in 1975. Today the cooking school is located at the Château du Feÿ on a 100-acre property in Burgundy, 90 miles south of Paris. Courses are taught in French with full translation into English.

A one-week cooking course, for individuals or groups of five to 12, is available by request from May to July and September to November.

Hostellerie Bérard
83740 La Cadière d’Azur
Tel: 04-94-50-55-50 Fax: 04-94-50-55-51

In January 1991, the Etoile Bleu-Marine opened its doors on the Atlantic coast with special cooking courses focusing on “La Cuisine de la Mer” seafood and sauces, including wines and cheeses of the region. Classes are for small groups and are conducted in French and English.

Well-respected chefs from the region teach hands-on cooking classes in the fully restored 19th-century kitchen complete with wood-burning cast-iron oven.

Jardin de la Tour Restaurant
9, rue de la Tour 84000 Avignon
Tel: 04-90-85-66-50 Fax: 04-90-82-94-49

Information: Jean-Marc Larrue

Olga Manguin
L'Anastasie - Ile de la Barthelasse 84000 Avignon
Tel: 04-90-85-55-94 Fax: 04-90-82-94-49

Olga Manguin ran a restaurant in Avignon for 20 years. Today she gives cooking lessons at her bed and breakfast in a restored farmhouse with four rooms, garden, and swimming pool.