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Living in France: Food & Cooking


About this course

The French lifestyle has always been associated with a sense of style that is unique to their culture. While most of us were not born with that certain ‘je ne sais quoi’ quality that comes so effortlessly to our Gallic compatriots, we can certainly try to learn some of their secrets. WICE is proud to offer courses that will show you how to master the French art of ‘savoir vivre.’

Cooking classes provide an expert chefs view on typical French cuisine, and how to prepare these wonderful dishes at home. Hands-on baking classes and gastronomic tours are also offered.

Help us keep this department vibrant and exciting by sending us your ideas for subjects and classes you would like to see included. Email us at livinginfrance@wice-paris.org.

Upcoming Events

    • 20 Nov 2019
    • 9:30 AM - 12:30 PM
    • Private residence (meeting point: TBC, nearest metro: Bonne Nouvelle)
    • 0
    Join waitlist

    ** Join us for a Hearty Lunch & Glass of Wine featuring **

    Brined Turkey Breast Stuffed with Cranberries, Ham & Mushrooms

    Don't race around Paris searching for the last whole turkey or fresh cranberries.   Simplify your Thanksgiving this year - without sacrificing flavor - with this incredibly delicious, moist, stuffed boneless turkey breast.

    Chef Randall's secret is to use what we can easily find in Paris and that means whole turkey breasts, which we can easily find all year round, even in your grocery store. 

    First, we will learn how to brine the meat to ensure it is incredibly moist.  Then we'll stuff it with breadcrumbs, dried cranberries, ham, and mushrooms. Yum!  All the flavors of Thanksgiving! 

    Finally, watch how to butterfly and stuff; then how to roll - tie - and roast. Voila, your turkey is in the oven and your Thanksgiving a success!  

    Gateau au Noix de Pecan et Chocolat

    We all know how much Chef Randall loves chocolate, so his flour-less chocolate-pecan cake is nothing short of magical.

    A fitting end for any special event. You will want this one on your Thanksgiving table and in your recipes files !  Don't miss this class. 

    Techniques: learn how to brine, butterfly, stuff, and roast a turkey breast; how to make a flour-less nut cake. 

    About the Instructor: Chef Randall Price will share with us his passion for French cuisine, drawing on his 25 years of experience cooking France for heads of state and working as Chef-Instructor at the professional Paris cooking, Ecole de Cuisine La Varenne. His entertaining style, easy-to-follow demonstrations and focus on classic techniques will inspire you to reproduce dishes at home.

    • 11 Dec 2019
    • 9:30 AM - 12:30 PM
    • Private residence (meeting point: TBC, nearest metro: Bonne Nouvelle)
    • 7
    Register

    ** Join us for a Hearty Apéro Sampling & Glass of Wine featuring **

    Holiday Apéro - New Savory & Sweet Cocktail Party Food 

    Just in time for you holiday parties - this class is full of many quick, easy, and delicious savory and sweet hors-d’oeuvres. 

    Watch as Chef Randall uses a variety of store-bought doughs - (that's a time saver right there!) such as phyllo dough and puff pastry - to whip up a variety of savory and sweet finger foods.  

    Here are some of Chef Randall's preliminary ideas. The final selection is subject to The Chef’s whims and inspirations come December 11th.  Be sure to join us and find out what's on your Holiday Apéro Menu. 

    Chef Randall's Signature Apéro - Parmesan Shortbread

    Phyllo Pastry Cups with Curried Vegetables

    Phyllo ‘Caramels' of Reblochon Cheese

    Tomatoes Mustard & Cheese on Puff Pastry

    Puff Pastry Tapenade Palmiers 

    Chicken Skewers with Satay Sauce

    Figs with Mozzarella

    Sardine Tartines

    Cream Cheese and Nut Tartlets

    Variety of Bite Sized Sweet Treats


    About the Instructor: Chef Randall Price will share with us his passion for French cuisine, drawing on his 25 years of experience cooking France for heads of state and working as Chef-Instructor at the professional Paris cooking, Ecole de Cuisine La Varenne. His entertaining style, easy-to-follow demonstrations and focus on classic techniques will inspire you to reproduce dishes at home.

    • 18 Dec 2019
    • 9:30 AM - 12:30 PM
    • Private residence (meeting point: TBC, nearest metro: Bonne Nouvelle)
    • 8
    Register

    ** Join us for a Foie Gras Tasting, Dessert, & Glass of Bubbles featuring **

    Master Class - Terrine de Foie Gras Fait Maision

    Do you feel a bit overwhelmed at the thought of tackling a homemade terrine?  Not to worry! Chef Randall has been making his own Terrine de Foie Gras for decades.

    Join us and profit from his years of experience. Watch and learn as Chef Randall shows us, step-by-step, how to make a foie gras terrine from start to finish.


    Hear more about his secret of using a ready-to-cook, de-veined lobe of raw duck foie gras. Be sure to take notes as he shares the key techniques you need to make a successful terrine for your holiday. 

    Of course we will enjoy a Foie Gras Tasting, enjoying a terrine made days before and whose flavors have been allowed to  ‘ripen.’  

    Fresh Fruit Chutney

    Chef Randall will whip up the perfect condiment to accompany our foie gras - a seasonal fruit chutney. There are so many ways you can use this recipe. 

    Red Wine Poached Pears

    For dessert, we will enjoy something light and beautiful, red-wine poached pears! 

    ** Don't miss this special holiday class. **

    About the Instructor: Chef Randall Price will share with us his passion for French cuisine, drawing on his 25 years of experience cooking France for heads of state and working as Chef-Instructor at the professional Paris cooking, Ecole de Cuisine La Varenne. His entertaining style, easy-to-follow demonstrations and focus on classic techniques will inspire you to reproduce dishes at home.

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