The school is like a cozy studio, so you have a lounge area where you can sit down and relax before the class starts, have a drink of water, wine or coffee. The idea is to create a space that is both functional and feels like home, with a bit of music just to put you in the mood. As we said, it is a fun class, so no stress, we are not competing against one another.

Generally we will be cooking everything together, with each participant having his or her own dish to prepare, so you can eat what YOU have done.

The cooking portion of the class lasts about 2 hours.

At the end of the session, when everybody is ready, we can finally sit down and enjoy our meal together with a good bottle of wine.

Cooking was not always my passion but once I began my studies and professional training to become a cook and eventually a chef, a love of food and culinary arts grew and grew.

I have been cooking professionally since the age of 20 after having attended a hotel/restaurant school in la Rochelle, followed by training in the kitchens of Joel Robuchon and Alain Ducasse.

The opportunity arose to gain further experience overseas and it was at that point in 1989 that I left France in search of new tastes and new adventures. My first stop was Montreal, Canada as Executive sous chef at the Ritz-Carlton. I stayed there for 2 years after which I left for Mexico where I worked at the Four Seasons and the Westin hotels over a period of 2 more years.

The point where I really made my mark has to be during the 5 years as the F&B Director/Executive Chef at Lowes Hotel Vogue in Montreal.

Off again for other adventures, I ended up in New York with Accor Hotels, owners of the Sofitel hotel as Executive Chef. I helped with the opening of the Philadelphia & Chicago Sofitels before being asked to return to Montreal as Executive chef of Sofitel Montreal.

I had not anticipated returning to France in 2003 but I followed my heart and my fiance to Paris. I decided to take a break from the hotel industry and took a job working with the Hard Rock Cafe in Paris, where I stayed 3 years as Restaurant manager.

Back to basics

So why a French cooking school? I have always wanted to create a place where people who share a love of food could come together to learn about and share new food experiences in an atmosphere that is both relaxed and convivial. Too many years in some tense kitchen environments helped shape this idea.

I hope to provide to my clients an experience that they will be able to pass on to their friends and family. In a 3-4 hour course, I will show people how much fun and easy cooking can.

The menu will change based on what was Fresh at the market that day. Here are 2 sample menus:

Fennel salad with orange and honey dressing, grilled quails
 Poulet grand-mere, (potato,carrot and mushroom cream)
 Tart Tatin (caramelised apple tart)

Or

Mussel soup with saffron and cream
 Duck breast with peach andcelery root puree
 Chocolate cake with melted center