Paris Cooking Class with Ferrandi chef at Galeries Lafayette

This is a hands-on French cooking lesson in a professional kitchen above the famous Galeries Lafayette department store. You do not just watch a chef work. You prepare a classic dish, learn practical techniques, plate it, and eat it for lunch with a glass of wine. Chef Gerard, also referred to as Gerald in several class details, has taught duck, lamb, chicken, and other French specialties with an easy, encouraging manner.

I like the small maximum of six people, which gives you a clear view of the work and plenty of time to ask questions. I also like the way the class turns lunch into a useful souvenir: you leave with a recipe, cooking tips, and, in some sessions, the apron used during the lesson. The one drawback is price. At $156.18 per person, this costs more than a normal casual lunch, though the instruction and meal make the comparison fairer.

Key points

• Prepare and eat one classic French main course, rather than sitting through a general cooking demonstration.
• Work with a Ferrandi-trained chef in a professional kitchen inside Galeries Lafayette Haussmann.
• Small groups of up to six make it easier to see the chef’s technique and get help at your station.
• Recipes change by season, with duck, chicken, poultry blanquette, sea bream, risotto, and other dishes on the schedule.
• Lunch includes a glass of wine, followed by time to sit down and enjoy what you made.
• Allow two hours, arrive 5 to 10 minutes early, and remember that children must be at least 12.

Cooking French classics at Galeries Lafayette

The class begins at 11:30 a.m. at 35 Boulevard Haussmann, inside the Galeries Lafayette Haussmann complex. That location makes this easy to pair with shopping or a visit to the department store’s famous dome and fashion floors, though you should leave yourself time to find the kitchen.

This is not a long market tour followed by a cooking lesson. The focus is tighter and more practical. You meet the chef, put on an apron, follow the recipe, and work through the key steps of one French dish.

The class is conducted in English and French. You can expect the chef to demonstrate techniques and explain the reasons behind them, with time for questions as you cook. The small group matters here. At six people, the chef’s hands should remain easy to see, and you are less likely to spend the class waiting for a turn.

What you actually cook during the two hours

The menu depends on the date and season. That is important because you are not booking one fixed dish year-round. Instead, you choose a class date whose listed recipe appeals to you.

The sample schedule includes:

• Chicken cordon bleu on Wednesdays at 11:30 a.m.
• Poultry blanquette with green beans, carrots, and mushrooms from April through June on Wednesdays and Saturdays
• Sea bream fillet with potatoes and turnips from July through September on Fridays
• Risotto with green asparagus and peas from April through June on Fridays

Other sessions have included duck breast, lamb, chicken with mushrooms, Provençale tart, and other French preparations. The recipes are traditional enough to feel tied to French cooking, but practical enough to repeat at home.

That balance is one of the class’s best features. You are not making an ornate restaurant dish that requires equipment you will never own. You learn how to build flavor, handle a main ingredient, prepare vegetables, make a sauce, and present the finished plate.

The exact meat or fish may affect how much you enjoy the class. One person found the duck slightly less cooked than preferred, a useful reminder that French cooking may favor meat prepared differently from what you are used to. If doneness matters to you, ask the chef about it during the lesson.

From chef demonstration to your own cutting board

The teaching style is the heart of this experience. Chef Gerard, also called Gerald in class accounts, is especially good at breaking down a dish without making beginners feel lost. Other named instructors include Elisa, Elise, and Eric, so the chef on your date may vary.

You can expect help with the small decisions that make French food taste better. The chef may explain how to use each ingredient for maximum flavor, how to build a white sauce, how to cook vegetables properly, or how to tell when the main ingredient is ready.

The class also pays attention to presentation. You do not simply scoop food onto a plate and eat it. You get guidance on plating the dish in a restaurant style. That may sound like a minor detail, but it is one of the easiest skills to carry home. A simple meal looks far more special when the sauce, vegetables, and main item are placed with care.

The instruction suits several skill levels. A beginner can follow the recipe with help, while an experienced home cook can pick up new methods and small refinements. Families who already cook together may find the class especially useful because everyone can take away a technique to try later.

A professional kitchen, not just a show

The kitchen is described as well appointed and set in a windowed space. More important, it is built for participation. You should expect to handle ingredients and take part in the preparation rather than sit at the back while the chef does everything.

That distinction is worth checking before you book a cooking class in a department store. The Galeries Lafayette setting might suggest a polished demonstration aimed at shoppers, but this class is designed as a working lesson. You cook, ask questions, and take part in the meal.

The small size also creates a relaxed atmosphere. You can see the chef’s movements, keep up with the recipe, and speak directly with the instructor. Since the class uses both English and French, the chef may move between languages depending on the group. English instruction is available, but the kitchen can be bilingual.

Sitting down to eat what you prepared

After the cooking is finished, you sit down and eat the dish with the chef. A glass of wine is included, turning the class into a complete midday experience rather than a lesson followed by a search for lunch.

This final meal is valuable for two reasons. First, you get an immediate reward for the work. Second, tasting the finished dish helps you understand the recipe. You can compare the seasoning, texture, sauce, and presentation with the chef’s result and ask why something turned out as it did.

The food is substantial enough to serve as lunch, though the class is built around a main course rather than a full multi-course restaurant menu. Soda and other soft drinks are not included. If you do not drink alcohol, check how the class handles that before booking, since the included beverage is listed as alcoholic.

Some sessions provide a parting gift, and an apron and recipe have been given in class. These details may vary, so treat them as possible extras rather than guaranteed inclusions. The recipe is the most useful souvenir. It gives you a way to recreate the dish and remember the technique instead of merely taking a photograph.

Is $156.18 a fair price?

The price is high for a two-hour activity, but the right comparison is not simply the cost of a lunch. You are paying for a professional chef, a small group, ingredients, a working kitchen, instruction, a prepared meal, and wine.

A pleasant Paris lunch for two people could approach this price, especially in the Haussmann area. This class adds something a restaurant cannot: you learn how to make the food and take the method home. If your main goal is the cheapest possible meal, this is not the right choice. If you want lunch plus a lasting skill, the value is stronger.

The price also makes the group size important. Six people maximum is considerably more personal than a large demonstration. You are paying for access to the chef as much as for the plate in front of you.

I would book this for someone who enjoys cooking, wants a structured activity in Paris, or prefers a useful experience to another sightseeing stop. I would skip it if you dislike participating in food preparation or want a long, leisurely restaurant lunch with several courses.

Timing, transport, and arrival advice

The class starts at 11:30 a.m. and lasts about two hours. Arrive 5 to 10 minutes early. If you arrive more than 10 minutes late, you may be refused entry, so this is not a good activity to schedule immediately after a distant morning tour.

The meeting point is near public transportation, and the activity ends back at the same location. Since Galeries Lafayette is a large department store, allow extra time to locate the right entrance and kitchen area. The address is 35 Boulevard Haussmann, 75009 Paris.

A midday start works well with the rest of your day. Afterward, you are already in a central shopping district, with time for the department store, nearby streets, or another Paris activity. You may not want to plan a major meal soon after, since the class includes the dish you prepare.

The class is offered in English and French. It has a minimum age of 12, and anyone under 16 must be accompanied by an adult. That makes it a good parent-and-teen activity, especially for families who cook together, but it is not suited to younger children.

Who will enjoy this most

I would recommend this class to:

• Home cooks who want French techniques they can repeat
• Couples looking for an activity that includes lunch
• Families with teenagers aged 12 and older
• Visitors who enjoy food more when they understand how it is made
• Beginners who want patient guidance in a small group
• Experienced cooks interested in sauces, plating, and French preparation methods

It is less suitable for someone seeking a market visit, a pastry class, a full menu, or a low-cost lunch. It is also not the best choice for a very tight schedule. The start is fixed, late arrival can mean losing access, and the class deserves your full two hours.

Practical details worth knowing before booking

Confirmation is provided when you book, and the activity uses a mobile ticket. The experience requires a minimum number of participants. If that minimum is not reached, Galeries Lafayette can cancel and provide a full refund.

The cancellation information supplied for the experience gives two cutoffs: one section says you may cancel without fees up to 48 hours before the class, while the general cancellation policy says at least 24 hours for a full refund. Because those terms do not match, check the exact cutoff shown at booking and keep it in writing. Changes made inside the stated cutoff are not accepted, and late cancellations are charged.

Recipes can change with the seasons, so do not book expecting a particular dish unless that dish is listed for your date. If you have food restrictions or preferences, contact the provider before booking. One instructor has accommodated dietary needs, but this should be arranged in advance rather than assumed.

The class has a 4.7 rating from 34 ratings, with 91 percent recommending it. The strongest pattern is clear: instruction, chef interaction, the hands-on format, and the quality of the finished meal are the main reasons to book. The chief concern is cost, with the occasional preference for different meat doneness.

Should you book the Ferrandi cooking class?

Book it if you want a small, practical French food lesson that includes lunch and wine. The class gives you more than a recipe card: you learn how to handle ingredients, season with care, make sauces, and plate a dish attractively.

The best dates are the ones featuring a dish you genuinely want to eat. Check the seasonal menu, arrive early, and treat the two hours as a fixed appointment. At $156.18, this is not a bargain activity, but for a food lover who values instruction and a personal kitchen experience, it offers a fair exchange.

If you simply want to eat French food, choose a restaurant. If you want to understand how that food comes together and leave with a skill you can use at home, this is a strong choice in Paris.

FAQ

Where does the cooking class take place?

The class takes place at 35 Boulevard Haussmann, 75009 Paris, at Galeries Lafayette Haussmann.

What time does the class start?

The class starts at 11:30 a.m.

How long does the experience last?

The cooking class lasts approximately two hours.

What language is used during the class?

The class is offered in English and French.

How many people can join the class?

The activity has a maximum of six participants.

What is the minimum age?

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

Is wine included?

Yes. Alcoholic beverages, including a glass of wine with the meal, are included. Soda and other soft drinks are not included.

Does the menu stay the same throughout the year?

No. Recipes may change with the seasons. Examples include chicken cordon bleu, poultry blanquette, sea bream fillet, risotto, duck, and other French dishes.

Can I cancel for a full refund?

The general cancellation policy says you must cancel at least 24 hours before the start time for a full refund. The activity information also refers to a 48-hour cancellation period, so confirm the exact cutoff when booking.