To celebrate the release of The Food Lover's Guide to Paris 5th edition, our fabulous publisher Workman Publishing is offering the chance to win an amazing trip for two to France. The trip includes airfares, 3 days in Paris and a chance to dine in locations featured in the guide. Enter on the Workman website. Bonne chance!!

The Food Lover's Guide to Paris - 5th edition

The Food Lover's Guide to Paris - 5th editionI am very excited to announce the release of the completely updated 5th edition of  The Food Lover's Guide to Paris. The “book that cracks the code” to Paris is newly researched, newly written, newly designed, and includes nearly 500 of Paris’s finest gastronomic addresses, some 40 recipes, and is beautifully illustrated with all new black and white photographs of Paris. Order now from Amazon, Barnes and Noble and Indiebound. The book is the perfect companion to The New Food Lover’s Guide to Paris app for the iPhone and iPad, available from or directly from the iTunes store.

THE NEW FOOD LOVER'S GUIDE TO PARIS: IMG_7231.jpgan app for the iPhone (also functions on iPad)

For more information:
To download now from iTunes click here.


Le Creuset Enameled Cast-Iron 15-1/2-Quart Oval French Oven, Red

In class and in casual conversations, I am constantly asked which tools I find essential in the kitchen. And so with Amazon’s help I have put together a list of equipment – from small silicone baking brushes to bigger items like ice cream machines, smokers, steamers, and pasta cooking pots – that I love to use every day as I test recipes or cook for friends.

KitchenAid Artisan 5-Quart Stand MixerThere are favorite pantry items too, which must always include the intense oils from Leblanc, pasta from Rustichella d’Abruzzo, and other favorites that you’ll see as you go through the Patricia Wells Selections.

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Class schedule

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January 19 to 23, 2015 (Full)
January 18 to 22, 2016

March 23 to 27, 2015 (Full)
April 6 to 10, 2015 (Full)
April 20 to 24, 2015 (Full)

March 28 to April 1 , 2016 
April 11 to 15, 2016 
April 25 to 29, 2016

June 7 to 12, 2015 (Full)
June 21 to 26, 2015 (Full) 
September 6 to 11, 2015 (Full)
September 20 to 25, 2015 (Full)

June 12 to 17, 2016 
June 26 to July 1, 2016 
September 4 to 9, 2016 
September 18 to 23, 2016

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A personal highlight at the Friday lunch as we wrap up each week’s class – whether we’re in Paris or Provence --  is how our students respond when I ask, “What’s your best takeaway? What’s the best thing you got out of the week?”

It may be my simple method for cooking garlic without burning it, inspired by Joël Robuchon many years ago. Or my “new” trick for slicing onions. Students always part with newfound knowledge of knife care after Walter’s complete knife-sharpening class. And in Paris and Provence students are constantly surprised (and pleased) by the variety and simplicity of my repertoire of fruit and herb sorbets, while everyone’s wine knowledge soars as the week goes on.

At week’s end we also vote for Best Taste of the Week and I am always delighted to see a wide variety of faves. While lemon verbena sorbet wins hands down as the perennial favorite, votes go to everything from a humble poulet rôtie  to last season’s winners of brine-cured steamed salmon, tomato tatins, and spicy eggplant.

But more often than not, the answer reflects the personal relationships that develop and evolve during the week. We bond with new friends, the bonds with long-time friends grow tighter.

Generosity, conviviality and lifestyle are the qualities we try to demonstrate as much as knife techniques or the essentials of searing. An open sharing is at the basis of French joie de vivre.  It is also the aspect that matters most to me about the celebrated French art de vivre. We hope you’ll come, but even more, if you do come, we want you to be among the many who leave saying “This has been the best week of my life.” Nothing makes me happier.

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With pleasure and anticipation I announce our cooking class dates for 2016. The season will begin, as ever, with our spectacular Truffle Extravaganza in January, when every meal includes the elusive "black diamond," with participatory cooking classes,  a truffle hunt and a visit to the truffle atelier, plenty of white Chateauneuf du Pape wine, along with restaurant and vineyard visits.

In April, our popular week-long Cooking in Paris will include plenty of seasonal hands-on cooking classes, a market visit, cheese, wine, and oil tastings, as well as a spectacular Michelin three-star meal. From June to September, we continue our week-long classes of  Cooking in Provence, gathering  heirloom tomatoes and other vegetables, herbs, fruits, and capers from the garden, sipping wine from the vineyard,  enjoying our fall harvest of olive oil and olives, as well as our Chanteduc honey,  visiting the spectacular market in Vaison-la-Romaine, meeting with winemakers and cheese merchants, and enjoying the cuisine of our local chefs.  Beyond the classes listed below we are always happy to accommodate  independent groups of 6 in Paris and 8 in Provence. Please contact us to arrange dates:

Rendez-Vous at Café Varenne

The other day Walter and I were having lunch at our Paris neighborhood hangout, Café Varenne, and just as we were finishing a superb dish of ultra-tender and meaty tendrons de veau (breast of veal)  tossed with fresh pasta, carrots, and slivers of Parmesan cheese (perfect for a cold, rainy day in May!)  two women addressed us: “You’re Patricia Wells, and we are here because of The Food Lover’s Guide to Paris.” Indeed, the mother and daughter duo from Boston had just been to the Rodin museum, and as the guide and iPhone app suggest, this is a great address nearby. Owners Sylvain and Agnès Didier are gracious hosts and the food just gets better and better. Enjoy a sip of their white Quincy from the Loire and the fine, crusty baguettes from Boulangerie Secco right across the street.

36, rue de Varenne, Paris 7, Tel: +33 1 45 48 62 72, Métro: Rue du Bac or Sèvres-Babylone, à la carte 30€.

Open Monday through Friday 7:30AM to 10:30PM, Saturday 9AM to 8PM. Closed Sunday, holidays, and 2 weeks in August.