Paris Cooking Classes


Patricia Wells is pleased to offer a select series of cooking classes in her Paris cooking studio. Located on the charming Rue Jacob in the heart of Saint-Germain-des-Près on the Left Bank, the carefully restored artist’s atelier is designed for cooking and appreciation of the gastronomic bounty of Paris. This five-day movable feast in a comfortable, English-language environment, is designed to bring guests into Patricia’s private food world.

Guests cook with the best produce, fish, poultry, meats, cheese and breads to be found in the Paris markets. Each day's program offers something different: the prepared menus shared around the atelier table, the insider's guide to Paris’s markets and boutiques, wine and oil tastings, visits to a baker, and a meal in one of the city’s top restaurants. All instruction is in English. Recipes are geared to the home cook. Guests are supplied with aprons as well as detailed recipe booklets that are theirs to keep.

The class is limited to 7 participants. The week begins with class on Monday morning and ends after lunch on Friday. The fee is $5,500 and includes all visits, tastings, and lunches. Note that there will be some walking involved, though not more than 15 minutes. The fee does not include dinners or lodging. (A list of recommended hotels is available on this web site and will also sent to enrolled participants.)

Cooking in PARIS

FEBRUARY 24 to 28, 2014 (Sample Class Schedule)


10:30 am TO 3 PM

Cooking Class & Preparation of Lunch

Topics: Mise en Place, Let’s Talk Organic, Kitchen Design

What is an AOC/AOP?

French Wine: Labels and Importers

Prepare Olive Oil Brioche

L’Atelier de Joël Robuchon Fresh Langoustines with Fresh Herbs

Wrapped in Brique Pastry

Fragrant Shellfish Broth

First of Season Provençal Asparagus with Rosemary and Bay Leaves

Les Viandes du Champs du Mars Lamb Couscous with Chickpeas and Zucchini

Marché President Wilson Artichoke, Avocado, Zucchini Salad

with Toasted Pistachios and Pistachio-Oil Vinaigrette

A Sheep’s Milk Cheese Tasting:

Napoleon (Pays Basque)

Joséphine (Pays Basque)

Régalis (Pays Basque)

From the Cellars of Marie Quatrehomme

62, rue de Sèvres, Paris 7. Tel: 01 47 34 33 45

Le Moulin de la Vierge Chestnut Honey Squares

Le Dauphin’s Buttermilk Sorbet with Fresh Thyme and New Olive Oil

Prepare Marie Quatrehomme’s Goat Cheese in Herbed Olive Oil

White Loire Valley:

Muscadet Sèvres & Maine Sur Lie

Domaine de la Pépière Clos des Briords

Cuvee Vieilles Vignes 2012

Melon de Bourgogne

Importer: Louis/Dressner Selections

Red Southern Rhône:

Martinelle Ventoux 2011

Grenache, Syrah

Importer: North Berkeley Wine


10:30 AM TO 3 PM

Cooking Class, Knife Class with Walter Wells & Preparation of Lunch:

Toasted Olive Oil Brioche with Truffle Butter/Morel Cream and Green Salad

Salmon & Halibut Tartare with Fennel, Chives, Avocado, and Pistachio Oil

Orangerie du Vieux Sèvres Sicilian Tomatoes with New Olive Oil and Herbs

Goat Cheese Marinated in Herbs & Olive Oil

From the Cellars  of Marie Quatrehomme

62, rue de Sèvres, Paris 7. Tel: 01 47 34 33 45

Astrance’s Chestnut Honey Madeleines

Le Cinq’s Pistachio Sorbet with Toasted Pistachios


Jerusalem Artichoke Soup

Boucherie du Bac’s Beef Daube

Fresh Pasta

Sherry or Beaumes de Venise Olive Oil Cake

White Southern Rhône:

Domaine de l’Oritoire Saint Martin Cairanne 2011

Roussanne, Grenache Blanc, Clairette

Importer: J&R Selection 517 281 9914

Red Southern Rhône:

Domaine Charvin Côtes-du-Rhône 2011

Grenache, Syrah

Importer: Weygandt-Metzler


10:45 AM TO 4 PM

For a Tour of the President Wilson Market, Paris 16

Métro:  Alma-Marceau

Meet 10:45 am in front The Flame Statue Place d’Alma Métro


Guy Savoy

18, rue Troyon

Paris 17

Telephone: + 33 1 43 80 40 61

Métro: Charles de Gaulle-Étoile


Concassée d’’huîtres, gratiné algues et citron

Le bar

Tarte de homard, jus concenter

Soupe d’artichaut à la truffe noire,

Brioche feuilletée aux champignons et truffes

Selle, carré, et épaule d’agneau, terre et mer,

Salsifis et noisettes

Fromage affinés

Mikado de crêpes


Anjou Blanc 2011

Thiebaud Boudignon

100% Chenin Blanc


Burgundy Blanc 2011

Pernand-Vergelesses Les Cloux

Domaine Rollin Père et Fils


Languedoc Rouge 2009

Les Gamines Domaine de la Marfée

Thierrey Hasard


Bordeaux Rouge 2006

Château Dutruch Grand Poujeaux



Côtes du Jura Blanc

Chardonnay En Barberon 2011

Domaine André et Mireille Tissot


Fronholz Venanges Tardives de Gewurztraminer 2011

Domaine Ostertag

Importer: Kermit Lynch


9  AM to 3 PM

Meet at 10, rue Jacob for Visit  to Poilâne Bakery

8, rue du Cherche-Midi, Paris 6, tel: +33 1 45 48 42 59

Private Wine Tasting With Juan Sanchez of La Dernière Goutte

6 rue de Bourbon-le-Château, Paris 6, tel : +33 1 43 29 11 62

We tasted:

Burgundy White

Domaine Oudin

Chablis Vaucoupins 1er Cru 2011

100% Chardonnay

No Known Importer

Basque Region White

Domaine Aretxea Cuvée Hegoxuri

Irouleguy 2011

50% Petit Manseng, 40% Gros Manseng, 10% Courbu

Importer: Kermit Lynch

Northern Rhône White

Domaine Cuilleron

Saint-Joseph Cuvée Lombards 2011

100% Marsanne

Importer: Neal Rosenthal  1 800 910 1990

Beaujolais Red

Domaine de la Grand Cour Vieilles Vignes

Brouilly 2012

100% Gamay

No Known Importer

Burgundy Red

Domaine Tollot-Beaut

Savigny-les-Beaune 2010

100% Pinot Noir

Importer: Seagram Château Wines 212 572 7725

Anjou Red

Domaine Nicolas Reau

L’Enfant Terrible 2011

100% Cabernet France

No Known Importer

Northern Rhône Red

Domaine Saint Clair Cuvée Etincelle 2011


100% Syrah

Importer: Ansonia Wines 202 506 42155

Southern Rhône Red

Domaine des Amouriers Cuvée Les Genestes

Vacqueyras 2010

50% Grenache, 42% Syrah, 2% Mourvèdre

Importer: Robert Kacher Selections

Sweet Loire Valley White

Château Pierre-Bise

Coteaux du Layon Chaume 1er Crus 2011

100% Chenin Blanc

Importer: Louis/Dressner Selections

Southern Rhône Red

Clos Chanteduc 2010

Grenache, Syrah, Mourvèdre

Importer: Eric Solomon

Jerusalem Artichoke Soup

Boucherie du Bac’s Beef Daube with Fresh Pasta

Cheese Classics:

Brie Double and Camembert au Lait Cru de Vaches Normandes Le Gaslonde

From the Cellars of Marie Quatrehomme

62, rue de Sèvres, Paris 7. Tel: 01 47 34 33 45

Sherry or Beaumes-de-Venise Olive Oil Cake

Prepare for Friday lunch:

Henri Le Roux Chocolate Satin and Chocolate Truffles

Caffé dei Cioppi’s Almond-Cookie Cake


10:30 AM to 3 PM

Meet at Rue Jacob for Class, Olive Oil Tasting & Preparation of Lunch:

Salted Cod Brandade

Semilla’s Seared Shitake Mushrooms

Whole Roasted Sea Bass in Parchment

Whole Roasted Turbot

First of Season Fresh Peas with Mint


Young and Aged

Raw Milk Comté Cow’s Milk Cheese from the Jura

Comté 6 Mois

Comté  d’Eté 2010

Comté  d’Eté 2011

From the Cellars  of Marie Quatrehomme

62, rue de Sèvres, Paris 7. Tel: 01 47 34 33 45

Henri Le Roux’s Chocolate Satin

Chocolate Truffles

Quote of the Day:

“Don’t Cry Because It’s Over,

Smile Because It Happened”




Mac ‘n Cheese

Leek and Celery Root Soup

Artichoke Soup with Mushroom Brioche



Oratoire Blanc


** Jerusalem Artichoke Soup

** Langoustines

Lamb and Daube

Olive Oil Brioche