La Cuisine Paris

La Cuisine Paris French Cooking classes and food tours in the heart of Paris ! Now offering ONLINE cooking classes!
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La Cuisine Paris is a French cooking school in the heart of Paris offering a variety of different cooking classes in English, from preparing a three-course meal to mastering a perfectly buttery croissant. La Cuisine Paris' staff includes a dynamic team of skilled international professional chefs (French and non-French), all talented in their own wonderful way. Coming from different backgrounds and

experiences, they all share a common value: the desire to share their "savoir faire" and passion with you. Come discover our kitchen ("la cuisine"): roll up your sleeves, learn something new, share a few laughs and enjoy the entire cooking experience.

We tell time by when we eat. ‘L’heure du goûter’ (thé hour of the treat) is usually around 4pm in France…but let’s face ...
22/09/2023

We tell time by when we eat. ‘L’heure du goûter’ (thé hour of the treat) is usually around 4pm in France…but let’s face it, every hour can be the right time for a goûter.
These are Chouquettes filled with Crème Chantilly.
All these Eagle eyes out there, what’s the pastry dough used? Hint : same as an éclair!

Midweek strolling on the Seine - with a little shopping therapy included thanks to our lovely Bouquinistes. Have you eve...
20/09/2023

Midweek strolling on the Seine - with a little shopping therapy included thanks to our lovely Bouquinistes. Have you every bought anything from them?

Always after the main and before dessert : Fromage!!We decorated it with raisins (grapes) and Noisettes Fraîches (fresh ...
16/09/2023

Always after the main and before dessert : Fromage!!
We decorated it with raisins (grapes) and Noisettes Fraîches (fresh hazelnuts - which are the little green things).
For the Fromage, top left clockwise:
Goat cheese with truffle
Munster
Bûche de Chèvre
Comté
Bleu de Brebis

Which would you go for first??

Paris days - but not for long. The ‘Rentrée’ will be here in September and these seats will be filled!Don’t worry, we ar...
26/08/2023

Paris days - but not for long. The ‘Rentrée’ will be here in September and these seats will be filled!
Don’t worry, we are saving one for you 🤗

Black Brie. Have you had it?If you find one, be sure to get a slice!You’ll find a stronger flavor and a dryer texture. I...
25/08/2023

Black Brie. Have you had it?
If you find one, be sure to get a slice!
You’ll find a stronger flavor and a dryer texture. If you’ve had it, what did you think?

Thursday is the perfect day to get yourself Weekend ready!An easy way to fancy up your French Apéro…make mini versions o...
24/08/2023

Thursday is the perfect day to get yourself Weekend ready!
An easy way to fancy up your French Apéro…make mini versions of your favorite classics : mini Œuf Mimosa, mini Croque Madames and mini Gougères!
Who’s bringing the wine?

Who loves a beautiful basket for their trip to the Marché?? We’ll take one of each 🤗
23/08/2023

Who loves a beautiful basket for their trip to the Marché?? We’ll take one of each 🤗

21/08/2023

Still enjoying the season of Les abricots! What would you do with these beauties?

Weekend vibes. The early bird gets Place des Vosges all to themselves.
18/08/2023

Weekend vibes. The early bird gets Place des Vosges all to themselves.

Four simple ingredients leads to perfection. Do you know what the four ingredients are in a baguette?
17/08/2023

Four simple ingredients leads to perfection.
Do you know what the four ingredients are in a baguette?

A sweet afternoon in Paris - with one of the few pastries that has the name ‘Paris’ in it. Our pastry lovers out there w...
15/08/2023

A sweet afternoon in Paris - with one of the few pastries that has the name ‘Paris’ in it. Our pastry lovers out there will know it, what’s the name?

For you ice cream archeologists out there - a bit more cultural research….We know it’s a tough job 😄 Just a few minutes ...
15/08/2023

For you ice cream archeologists out there - a bit more cultural research….
We know it’s a tough job 😄
Just a few minutes from us. Reys is another wonderful artisanal option.

13/08/2023

Apero hour awaits. If you’ve been to France, you’ll know that ‘radis’ often feature at ‘l’heure de l’Apéro’
You’ll often find them served with ‘beurre salé’ and bread.
The question for you : what time does ‘Apéro’ usually start?
And who’s joining us 😜

11/08/2023

The only type of rain we want to see in Paris!
If you followed the weather in Paris, you’ll know we’ve had loads of rain.
It looks like that is finally behind us…
Tip : to make sure your soufflé rise straight, be sure to carefully clean the rim!

09/08/2023

Two seasons in one photo. Which would you choose?
Cherrys or Mirabelles?
By the way, both are wonderful in a clafoutis!

When the local boulangerie becomes the new hangout, you know it’s the place to be!If you’ve been to our neighborhood you...
08/08/2023

When the local boulangerie becomes the new hangout, you know it’s the place to be!
If you’ve been to our neighborhood you’ll probably know Au Petite Versailles du Marais - BUT we’d love to know where YOU go when in Paris.

Something special and seasonal on the Market these days. Know what they are?
05/08/2023

Something special and seasonal on the Market these days.
Know what they are?

Tell me it’s Friday night in Paris without telling me it’s Friday night in Paris. Gougères.Enough said.
04/08/2023

Tell me it’s Friday night in Paris without telling me it’s Friday night in Paris.
Gougères.
Enough said.

These days having fo resort to making our own sunshine ☀️☀️Perfectly fine with us, we love when life gives you 🍋.
03/08/2023

These days having fo resort to making our own sunshine ☀️☀️
Perfectly fine with us, we love when life gives you 🍋.

Summer sunsets in Paris. Best enjoyed with a view 🇫🇷
24/07/2023

Summer sunsets in Paris. Best enjoyed with a view 🇫🇷

The Macaron waiting room is one of the most important steps in baking. They need to be cooled before filled - then it’s ...
22/07/2023

The Macaron waiting room is one of the most important steps in baking. They need to be cooled before filled - then it’s a true love affair, you have to find the perfect match for each shell.

There are so many peculiarities with these little gems. Here’s a couple of things you should know if you love Macarons.

1) the shells only have three ingredients : almond powder, sugar, egg whites (which makes them a great treat)

2) the shell rarely has any taste (other than the ingredients above), the coloring is usually just that. It’s the filling that tends to have the flavor. You can however sometimes you will find tea, cocoa etc in the shell.

3) It’s one of the few pastries rarely sold fresh - and for a good reason (especially Italian meringue)! A day or so in refrigeration, resting with the ganache softens the shells perfectly so that have that lovely crunching top and soft gooey center.

Have you had them? Any favorites?

May this be your most difficult decision of the week…Team Croissant or Team Pain aux Raisins?
19/07/2023

May this be your most difficult decision of the week…
Team Croissant or Team Pain aux Raisins?

We can count about 8 reasons why it’s worth getting up early on Saturday 😜.
08/07/2023

We can count about 8 reasons why it’s worth getting up early on Saturday 😜.

The Marché de Noël outside Hôtel de Ville ❄️
19/12/2022

The Marché de Noël outside Hôtel de Ville ❄️

It’s that wonderful time of the year where we take advantage of seasonal products like Marron Glacé. When Chestnuts live...
15/12/2022

It’s that wonderful time of the year where we take advantage of seasonal products like Marron Glacé. When Chestnuts live their best lives.

There’s nothing like a Mont Blanc - and in this case a homemade one. Have you had it??

We woke up today to a real treat: the first dusting of snow for the season. Such a rarity in Paris to see as it usually ...
14/12/2022

We woke up today to a real treat: the first dusting of snow for the season. Such a rarity in Paris to see as it usually is gone as quickly as it arrives ❄️

Our kind of holiday cookie 😋😋
11/12/2022

Our kind of holiday cookie 😋😋

Early evening views along the Seine 🇫🇷
08/12/2022

Early evening views along the Seine 🇫🇷

Giant copper pots of vin chaud and chocolat chaud (hot wine and hot chocolate). December in France is just the best ✨
07/12/2022

Giant copper pots of vin chaud and chocolat chaud (hot wine and hot chocolate).
December in France is just the best ✨

December 1st is here and we’re ready to start the festivities!Who’s in?
01/12/2022

December 1st is here and we’re ready to start the festivities!
Who’s in?

Around the corner from us, all decked out ✨ Bienvenue, décembre
01/12/2022

Around the corner from us, all decked out ✨

Bienvenue, décembre

A warmer autumn + suddenly colder temps this week have left us with beautiful colors that are clinging on. A lovely way ...
30/11/2022

A warmer autumn + suddenly colder temps this week have left us with beautiful colors that are clinging on. A lovely way to end November - now, onto the holiday month ahead!

When only a palmful of pain aux raisins will do 👋
29/11/2022

When only a palmful of pain aux raisins will do 👋

How to make Tuesday the new Saturday : A Chausson au Pomme shaped like a mini baguette and a Palmier as big as (or bigge...
29/11/2022

How to make Tuesday the new Saturday : A Chausson au Pomme shaped like a mini baguette and a Palmier as big as (or bigger) your head.

Since 2009, we have enjoyed Thanksgiving with old and new faces around the table - it’s a holiday that combines our two ...
24/11/2022

Since 2009, we have enjoyed Thanksgiving with old and new faces around the table - it’s a holiday that combines our two favorite things: food and friendship. We’re grateful for every single day of the year, but today gives us extra pause to say thanks to all of you for being a part of our LCP family ❤️ Merci Beaucoup to each and every one of you!

Another beauty decked out in her finest this year - La Samaritaine 🌟
22/11/2022

Another beauty decked out in her finest this year - La Samaritaine 🌟

The holidays have arrived in Paris 🌲✨
17/11/2022

The holidays have arrived in Paris 🌲✨

It feels like winter is around the corner; time for vin chaud or café. What’s your choice?
16/11/2022

It feels like winter is around the corner; time for vin chaud or café. What’s your choice?

Adresse

80 Quai De L'Hôtel De Ville
Paris
75004

Heures d'ouverture

Lundi 09:00 - 18:00
Mardi 09:00 - 18:00
Mercredi 09:00 - 18:00
Jeudi 09:00 - 18:00
Vendredi 09:00 - 18:00
Samedi 09:00 - 18:00

Téléphone

+33140517818

Notifications

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Salut madame et monsieur je suis un maitre voyant qui peut vous aider à quitter des étapes difficiles .tout problème que vous avez comme
:👉 Fait revenir son homme ou sa femme en 03 jours
👉 Rendre fou amoureux son homme
👉 Envie de demandé du mariage à son l'homme
👉 Séparer ton homme de sa maîtresse
👉 Attirance du clientèle
👉 Colé seré
👉 Problème d'enfants
👉 Déblocage du travail(embaucher)
Consultation direct👈
👉consulter ta vie
👉consulter ce qui te dérange dans ta vis
👉consulter ton avenir
👉vois tout ce qui te dérange dans ta vie.
Etc.... Et d'autres que vous voulez écrivez moi en privé
I always read the La Cuisine Paris newsletter as it's filled with what's going on in the city, where to eat, and more! This month they have their gift guide (mine is coming in the next few days, in my newsletter😃) and as a special, they're offering a 30% discount on my newsletter if you'd like to be a paid subscriber to get additional stories, reviews, and recipes. Check out their December newsletter!
Retour d’affection avec la Magie blanche.
Vous souhaitez que la personne que vous aimez reviennes vers vous, un retour d’affection, ou un retour de l’être aimé ? La personne que vous aimez vous a quitté ? Ce rituel est fait pour vous ! Mais sachez qu’en Magie blanche on ne force pas une personne à agir contre sa volonté, mais on l’y invite ! Ce rituel ne fonctionneras que si la personne que vous convoitez est dans le doute ou dans l’incertitude, en revanche, si la personne concernée à bel et bien fait son choix, nous vous déconseillons de le réaliser.
Contactez- Moi :
Mon Téléphone Portable : (00229 60234761)
WhatSapp Disponible au ( +229 60 23 47 61 )
hello 🙂i'm Renos Evangelakis from Cyprus. we have a travelling facebook group with images & videos from all over the world. Do you want to join us? Thank you very much. 🙏https://www.facebook.com/groups/536667957062069/permalink/1179473326114859/
It’s finally the season for Mont d’Or! One of our favorite French cheeses, Mont d’Or is only available in the fall and winter months. It’s made with the sweet raw milk of Montbéliard and Simmental cows in the Jura Mountains and wrapped in spruce bark before being placed in round wooden boxes. It’s delicious at room temperature (the bark perfumes the cheese with a foresty aroma), but you can also heat it in the oven and dip slices of baguette directly into the cheese. That’s how Jane from La Cuisine Paris served it last night, after adding a few slivers of garlic and a splash of white wine (fondue style). It was part of an indulgent dinner chez Dorie Greenspan - and of course followed by one of the host’s spectacular desserts.

Time for a few sit-ups…
Hot drinks are always welcome during these chilly fall days, and what better way to enjoy your tea or coffee with a little Parisian honey? The capital has had a bustling honey industry for a very long time, and you can sample what Parisian bees have to offer and shop local at the same time. 🐝☕

Check it out from La Cuisine Paris ➡️https://tinyurl.com/yc3c3k8n
Des amateurs passionnés comme des pros, accueillis dans notre fournil du quai d’Anjou !

Cette première session de rentrée au quai d’Anjou était animée par La Cuisine Paris et leur chef Justin Ward.

Venus des États-Unis, des Pays-Bas, d’Israël, de l’Ile Maurice, les apprentis, étaient unis par une même volonté de bien faire.

C’est une fierté pour les boulangers du Grand Paris de mettre à disposition notre fournil pour contribuer au rayonnement international d’un savoir-faire français.


19 min
Marilyn Monroe
Bonjour chers amis, comment allez-vous tous, si vous avez besoin de ci******es, faites-le moi savoir. Je vais vous livrer à domicile merci à tous
La Magie Blanche amour du medium sogbegnon.
Légèrement différente de la magie rouge, la magie blanche amour résout les situation amoureuses grâce à des sortilèges de magie blanche.
On y retrouve donc les sortilèges pour récupérer son ex, les sortilèges de fidélité, pour trouver l’amour et même des sortilèges pour régler les relations sexuelles. Les résultats obtenus de cet envoûtement amoureux sont rapides lorsque le rituel a été fait avec précision.

Contactez- Moi :
Mon Téléphone Portable : (00229 60 23 476 1)
WhatSapp Disponible au ( +229 60 23 47 61 )
It’s tart month in our baking group and I’d planned to make one with gelée-filled raspberries until my friend Jane Bertch (of La Cuisine Paris) introduced me to the tomato man at Bastille market, and my plans went flip-flop: I riffed on the classic tomato + mustard tart. Inspired by the tomatoes and two sweet pastries I’d seen using yuzu kosho chile paste, I turned tradition around and ended up with a tart that’s hot and cold, sweet and spicy and soooo very good! I hope you’ll love it as much as I do. It’s all in today’s newsletter - xoxo Dorie
Navigating the French with Emily Monaco of Emily In France and La Cuisine Paris

✨✨✨NEW EPISODE TODAY! ✨✨✨

Navigating “Doux” with Jane Bertch

In a land known for its pastry, one word seems to carry a lot of weight. Doux can mean sweet, unsalted, mild, or even soft. To discuss why this is – and what the French expect in terms of both taste and texture when it comes to their food – Emily is talking with Jane Bertch, founder and owner of La Cuisine cooking school in Paris.

Just click to listen: https://bit.ly/3ykWhEM

Or listen directly on the ParisUndergroundRadio.com website, on Apple Podcasts, Google Play, YouTube, or anywhere you find your favorite podcasts.

Join us on Patreon: www.patreon.com/parisundergroundradio

Find the full Navigating the French playlist here: https://bit.ly/3DaNtRk

Loved my cooking class at La Cuisine Paris
Here are some shots of my cooking class with who did an awesome job at teaching us how to make Viennoiseries. My all time fave has to be pain au chocolat but we learned to make pistacho and chocolate pastry twists that I’m going to try to make those at home. 🥐
I love learning new techniques and it’s a reminder that the more I learn, the more I realize how much more there is to explore.
Have you taken a cooking class before?
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