French Desserts and Pastry Classes
A cooking class with Chef Noémie in Paris is very unique and will enrich your travel story.
Unlike generic and often impersonal french pastries in Paris, I offer you a more intimate experience, for either your own small group or a group including other travelers.
We'll make these delightful French desserts together in the warm and cozy setting of my own kitchen workshop.
A passion for the iconic French pastry and its traditions
I walked away from a career in marketing and began taking pastry-making courses. After receiving a solid foundation from the renowned culinary institute of LeNotre, I stocked my kitchen, which I designed especially for visitors. I would like to invite you to my workshop, where you'll enjoy decadent indulgence and an authentic french desserts experience in Paris
A french desserts master class
In this class you will learn how to prepare 2 or 3 typical French deserts from scratch. Depending of the season you will discover all the hidden techniques of famous french desserts such as : Paris Brest, Lemon Madeleines , Chocolate Lava cake, Soufflés au Grand Marnier... After work, time for tasting the delicious deserts you've just made with a cup of tea or coffee in a very relaxing atmosphere.
Cooking in Paris
A cooking class with Chef Noémie in Paris is very unique and will enrich your travel story
A pastry cooking class with Chef Noémie in Paris is very unique and will enrich your travel story
The Experience takes place in Noémie's workshop
- Presentation of the recipes of traditional french pastries you'll make, the choice depending on the season
- Explanations of the key steps in baking and assembling french desserts and Noémie's baking secrets
- Then it will be your turn to make some pastries guided by Noémie
- The class concludes with a delicious sampling of your french pastries over a coffee
- You'll take a detailed recipe home with you.
- With the tips Noémie has given you, you'll be able to make french pastries in your own kitchen, choosing your own flavors and ingredients.
My passion for cooking comes to me through the generations
First there was the pleasure of cooking with my mother, who herself learned to love good home cooking from Madame Ménard, her grandmother's cook.It's tradition in my family to use fresh, high-quality ingredients.
My interest in fresh products naturally translated itself into my career. After my university studies abroad, I went into sales and then became the marketing director of a company that raises fish for the best chefs. This was my first contact with "product."
But after 13 years in sales and marketing, I wanted to return to my earliest passion: cooking and sharing the pleasure of a good meal.
Trained at the culinary institute of LeNotre. I apprenticed for nearly a year under master chefs and bakers and learned their expert techniques.
I graduated with honors with the LeNotre Master Class Grand Diplôme as well as a CAP degree in cooking in 2010. My professional cooking career began at the Pavillon Elysée LeNotre, where I worked under master chefs.
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