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Tuesday 24 May 2022    French Recipes & more!

*Recipe* ​Soupe Froide de Melon

Serves 4-6

- 1 Cantelope

- Salt

- ½ Teaspoon of Espelette pepper

- Vinegar

- White wine

- Olive oil

Method

Mix cantelope with salt and Espelette pepper in a blender until there are no lumps.

Add a dash of vinegar, white wine, olive oil and mix.

Pour into small glasses and garnish with Espelette pepper.

Et voila!


Central Paris Location

Last Minute Course Places

10 Sept 2025

  • French Pastry / The Best of French Pastry
  • The perfect three hour experience for those that love the ‘best of’ classic French Pastries. Enjoy creating the delights you find adorning the windows of your favorite Paris Pastry boutiques.

  • La Cuisine Paris, 80 Quai de l'Hôtel de Ville, 75004 Paris     Time: 14:00 - 17:00
  • Price: €119.00     Availability: 3 places left

11 Sept 2025

  • French Technical Classes / Mastering Classic French Sauces
  • Three hours of mastering the French Classic Mother Sauces - the grand canon of Cuisine Française. We’ll tackle emulsions, roux, reductions and more!

  • La Cuisine Paris, 80 Quai de l'Hôtel de Ville, 75004 Paris     Time: 10:00 - 13:00
  • Price: €119.00     Availability: 1 place left

13 Sept 2025

  • French Baking Classes / Le Croissant & Breakfast Pastries
  • The 'Roi' of the Parisian breakfast table, Le Croissant ! Enjoy three hours of mastering this decadent, flaky, buttery French icon.

  • La Cuisine Paris, 80 Quai de l'Hôtel de Ville, 75004 Paris     Time: 9:30 - 12:30
  • Price: €119.00     Availability: 1 place left

15 Sept 2025

  • French Technical Classes / Le Croque-Monsieur and Les Profiteroles
  • Join us for a lunch-time experience learning to perfect two of the most iconic French Bistrot dishes in Paris! The famous Croque-Monsieur with homemade Béchamel Sauce and Choux Pastry Profiteroles with the perfect sauce au Chocolat and crème Chantilly!

  • La Cuisine Paris, 80 Quai de l'Hôtel de Ville, 75004 Paris     Time: 10:30 - 13:00
  • Price: €119.00     Availability: 2 places left

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