Paris Cooking Class

I'd like to take a 1-day market/cooking class in Paris this October/November. Anyone done this?

Thanks!

I thought I would update this topic on the research that I have done. These are the options I found:

Cook'n with Class (requires a minimum of 2 people)
Elegant Cooking
Viator
Experience Paris
La Cuisine Paris
Paris on Your Plate (cheese & wine tasting, no cooking class)
World in a Pan

Many of these offer cooking classes along with market visits. These classes cost around 180e. Inquire well in advance. My first choice, World in a Pan, did not have a November calendar on their website, but when I e-mailed them, both the Wednesday & Friday classes were full.

I am doing a La Cuisine Paris class, featuring french onion soupe, poisson w/ bernaise, and chocolate souffle.

I will report back.

HI,

A friend went on a cruise with an option to go to Cordon Bleu for a tour, cooking class and meal. She was pretty thrilled with the experience.

Regards,

I highly recommend Paule Caillat's Promenades Gourmandes:
http://www.promenadesgourmandes.com/

I led a tour of Rungis last week for my friend David Lebovitz. David leads an annual one week Chocolate Gourmet Tour in Paris. His group did one day with Paule and they all loved it.

My La Cuisine Paris class was really fun, and I'm glad I decided to do it. Class was supposed to be 2 hours, but it ended up lasting 3 hours, including eating. There were 8 people in the class, and we all chopped, stirred, folded, etc. The onion soup we made was tasty, made with chicken broth. The chef (Julie) recommended adding a tiny pinch of brown sugar to the carmelized onions for another taste layer. Croutons and shredded gruyere were added in the bowl at serving (not melted in the oven). The soup developed deep flavors, considering that it didn't take long at all to make. My traveling companion ordered FOS several times at restaurants, and I think ours was one of the best that I tasted.

We made salmon with bernaise sauce. We took the skin off the salmon, then recreated a skin with black sesame seeds, poppy seeds, and pink peppercorns. Very crunchy and toasty, and it complemented the salmon very nicely. The bernaise sauce was pretty easy, considering that someone else did the stirring as the clairified butter was added to the egg yolks....

The chocolate souffle also went together pretty easily.

The cost was 65 euro, and it was worth it. The school is owned by a husband and wife (who is from Hyde Park!) and is pretty easy to find.