Cooking in Paris, guided by Ferrandi chefs. This small-group class at Galeries Lafayette Paris Haussmann turns French gastronomy into something you can actually do with your hands, not just watch. I like the step-by-step coaching from a professional chef, and I also love that you finish by tasting what you make. One heads-up: drinks are not included, so you’ll want to plan for those extra costs.

Inside Ferrandi’s Kitchen (3rd floor), the experience is designed for all skill levels. You’ll choose between classic dishes and follow the chef’s method closely, learning technique along the way. And yes, you get lunch—because in France, tasting your work is part of the lesson.

Key highlights worth booking for

• Ferrandi’s Kitchen, 3rd floor at Galeries Lafayette Paris Haussmann so you’re cooking in the middle of a very Paris setting
• Small group capped at 6 participants, which means more hands-on time
• Choose one recipe: duck breast with vegetables, risotto with green asparagus and peas, or sea bream fillet with Maxim potatoes
• Professional chef instruction in English or French with cooking techniques emphasized
• Lunch and a traditional French-style tasting so you don’t leave hungry or confused

Finding Ferrandi’s Kitchen at Galeries Lafayette Paris Haussmann

This class starts right inside Galeries Lafayette Paris Haussmann, meeting at Ferrandi’s Kitchen on the 3rd floor in the Lafayette Maison and Gourmet Store area. That matters more than it sounds. You avoid the usual Paris scavenger hunt that eats into your energy before a class.

I recommend you build in a few minutes to orient yourself once you’re inside. Large department stores have a lot of visual noise—signs help, but it’s still easy to lose a few minutes on the way up. When you arrive, have your passport or ID card ready since it’s required.

Also note the limits are real: no pets are allowed. If you’re traveling with someone who usually brings a companion animal, you’ll need to make other arrangements.

Two hours of real cooking, not a show

At 2 hours, this isn’t a slow, multi-session project. It’s built for momentum: prep, cooking, and tasting without long idle time. That’s great if you’re sightseeing hard and want a concentrated, high-value activity.

The format is hands-on and step-by-step, and it’s explicitly suitable for all skill levels. Translation: you won’t be punished for not knowing French cooking terms, and you won’t be bored if you already cook at home. The chef’s role is to guide you through emblematic French dishes while teaching the underlying technique—how to cook, not just what to cook.

With a small group of up to 6, you’re more likely to get coaching when something goes sideways. And from an experience standpoint, that’s often the difference between a class that feels interactive and one that feels like a lecture.

The practical rhythm you should expect

While the exact order depends on your chosen recipe, expect the flow to look like:

• short introduction and recipe focus
• hands-on cooking steps guided by the chef
• finishing your dish and plating it
• a traditional French-style tasting at the end

Choose your dish: duck, risotto, or sea bream

You don’t just get one menu option—you pick from a few recognizable French favorites. That’s useful because you can match the class to your appetite and your comfort level.

Here are your three recipe choices:

• Duck breast with vegetables
• Risotto with green asparagus and peas
• Sea bream fillet with Maxim potatoes

If you’re a confident home cook, duck can be appealing because it’s a classic that rewards technique. If you’re more into comfort-food pacing, risotto is a nice route because you learn how texture and timing work together. And if you want something lighter and very French-seaside, sea bream is a strong bet.

One thing to keep in mind: since this is a cooking class, your dish choice impacts what you’ll spend time practicing. Pick the recipe you’re most likely to want to recreate later—because the chef’s tips are most useful when they’re tied to your chosen outcome.

What the chef actually teaches you (and why it matters)

This is the part that tends to make or break cooking classes: technique, not just participation. The class is led by a professional chef from a renowned culinary school background, and the goal is to share know-how and cooking methods, chef secrets included.

What you’ll likely walk away with is the kind of advice that improves results even outside this specific menu. For example:

• how to think about heat and timing (so food doesn’t just look right—it tastes right)
• how to handle a key ingredient so it stays flavorful and properly cooked
• what to watch during cooking so you can adjust instead of guessing

I especially like that the class ends with a tasting in a traditional French style. Eating at the end isn’t just the reward. It’s feedback. You see how your dish is supposed to taste, then you understand why the chef insisted on certain steps.

And based on the way the class is described, the chef approach isn’t vague. You’re guided step-by-step, so if you’re learning from scratch, you’re not lost. If you already cook, you’re still getting specific direction that makes a difference.

Lunch and tasting: the best part of the lesson

Lunch is included, and that’s a big deal. At many Paris food experiences, you pay for instruction but still end up buying a full meal elsewhere. Here, your lunch is tied to what you make in class, and you’ll sit down to taste it the way a French meal would be served.

Keep in mind that drinks are not included. That doesn’t mean the experience falls apart without them. It just means you shouldn’t count on wine or other beverages being part of the price. If you’re the type who likes a glass with your meal, factor that into your budget.

Also, this tasting moment is where you’ll catch little technique cues. The difference between a good result and a great one often comes from timing and seasoning choices. When you taste your dish side-by-side with what you aimed to make, the lesson locks in faster.

Price and value: is $153 fair for a Paris cooking class?

At $153 per person for a 2-hour cooking class with lunch, the value comes from three things working together:

• A professional chef-led, small-group format (limited to 6)
• Hands-on cooking with a step-by-step approach
• A full included lunch tied directly to your work

If you compare this to paying for a meal in a central Paris location, you’re not just buying food. You’re buying time with an instructor and the chance to learn technique in the kitchen. And because you leave with a dish you can reproduce at home, the class has a “bring it forward” value: future dinners, not just one nice afternoon.

The only recurring cost note is that drinks aren’t included. So for a true apples-to-apples budget, plan on possibly spending extra for beverages on top of the class price.

Who should book this Ferrandi class (and who should skip)

This class is a great fit if you want a practical Paris food experience. It’s also a good choice if you like structured activities that don’t require planning a whole route around the city.

It’s especially suitable for:

• couples and solo travelers who want a small, social setting
• people who want French cooking skills they can use again at home
• food lovers visiting Paris for the first time who want something more active than sightseeing

It may not be ideal if:

• you travel with kids under 12 (they cannot participate)
• you need a child-friendly program (teen participation requires an adult)
• you’re hoping for drinks to be part of the package (they’re not included)

Age requirements you should know

• Children under 12 cannot participate.
• Teenagers under 16 must be accompanied by an adult.
• Accompanying persons also need an admission ticket.

If that last point affects your group, sort it out early so you don’t end up with last-minute surprises.

Quick practical tips before you show up

A few details can make your class smoother from start to finish.

• Bring a passport or ID card
• Plan to arrive a bit early to handle finding the right floor inside Galeries Lafayette
• Wear comfortable clothes you don’t mind getting kitchen-dust on
• Choose the dish you’ll be excited to recreate later: duck, risotto, or sea bream

Also, since instruction is in English and French, you’re fine if you don’t speak French. The chef’s step-by-step approach is built for mixed comfort levels.

Should you book this Paris cooking class with Ferrandi?

I’d book it if you want a compact, hands-on Paris experience with real technique and an included lunch, all in a small group. It’s a smart use of time if you’re staying central and want something that feels genuinely French without being intimidating.

Skip it only if the age rules don’t work for your group, or if you know you want drinks included as part of your meal. Otherwise, $153 for a professional, guided cooking session in one of Paris’s most famous shopping landmarks feels like good value—especially because you’re not leaving with memories only. You’re leaving with a dish you helped make, plus the cooking method behind it.

FAQ

How long is the cooking class?

The class lasts 2 hours.

Where do I meet for the experience?

Meet at Ferrandi’s Kitchen on the 3rd floor, in the Lafayette Maison and Gourmet Store area.

What recipes can I choose from?

You can choose among duck breast with vegetables, risotto with green asparagus and peas, or sea bream fillet with Maxim potatoes.

Is lunch included?

Yes. Lunch is included as part of the experience.

Are drinks included?

No. Drinks are not included.

What languages is the class taught in?

The instruction is offered in English and French.

What age restrictions apply?

Children under 12 cannot participate. Teenagers under 16 must be accompanied by an adult, and accompanying persons also need an admission ticket.

Do I need to bring an ID?

Yes. Bring a passport or ID card.

Are pets allowed?

No. Pets are not allowed.