リヨンスタジオのシェフによる市場ツアー、料理教室、ランチ

We loved everything about this - beginning with shopping for produce at the St.Antoine market to Chef Thierry's very detailed instructions on how to make Chicken Bourguignon, mushroom ragu and 2 kinds of tarts. It was a small group (6 people), lots of laughter and serious discussions about how to prepare a delicious meal. Marianne and Peter Lyhne (Ft. Lauderdale, USA)

Very pleasurable experience. Chef was knowledgeable and engaging. Eating lunch after preparing allowed us to interact with the chef and other students. Wonderful food and conversation.

Informative market tour just across the Saône--lovely bakery and beautiful produce. The cooking class was great! We learned a lot and Thierry was a great teacher. VERY delicious lunch.

Excellent experience! The visit to the market was really interesting, with lots of discoveries and good advice. The chef was very friendly and brought a touch of humor that made the moment even more enjoyable. I recommend without hesitation!

Taken advantage of. Nice people but… the chef was busy that day preparing food for a birthday party. He had a substitute lady fill in that told us she had only taught once before. She was not a chef. Nice lady but it was disorganized and unclear what we were doing. We had to ask a couple times what we were actually making. The chef was there in the facility and gave intermittent input to the “fill in”. It would have been better if we knew from the start what items we would be cooking that day. Going to the market was just us following them around while they bought the items. Since we didn’t know what we were making it obviously was less than ideal. Very little interaction in the market or education. The amount we paid for the three of us to take the class was over a thousand euros. Almost 1300 dollars our cost. I feel that the chef just took our money and popped in a substitute to be able to take the money. It was obvious that he just should not have booked a class if he was otherwise occupied. We were not informed of any of the changes prior and we would not have booked if we had been. That was a lot of money for the experience that we were given. Not worth it.

It is an excellent class with fantastic chef Terrie. We went to a small market on the river bank to pick up freshest veggies. Then, we started with disassembling chicken for three different dishes, fortifying ourselves with good wine. We did soup, chicken breast sou-vide, and chicken with veggies and mushrooms. In parallel we did a praline cookies and a praline tart. Finally, we have a lovely lunch. Through all these steps, Terrie was exceptionally, friendly, funny, and personable. This was our may be tenth cooking class in various trips around the world and in our experience the best and the most instructive.

If you like to cook or eat, this is a not-to-be-missed experience! From the market shopping to the prep to the cooking to the eating, it was a wonderfully organized event by the chef. Well worth the cost for this unique experience. We'd do it again, for sure!

Chef Thierry was outstanding! Took us shopping first to get produce for the meal - prepped vegetables when we got back to studio. Then he taught us how to debone a chicken - each pairing got one chicken - we then prepped two chicken dishes - mustard chicken and tarragon, mushroom chicken - then we made pastry dough and 2 apricot almond peach tortes. While everything was cooking and baking we made cookies with the excess pastry dough and then a cold pea soup with a trace of cream

Chef and his class was a major highlight of our trip to Lyon. We learned a lot and he was patient with my poor knife skills. Will absolutely recommend this class.

Thierry designed a very approachable menu for the beginner chef. No technique goes unexplained, and he is always there to swoop in if things look a little off. We made quenelles after touring the market and picking up fresh produce, but things grew to a full 5 course meal over the course of the market tour. Thierry has a ton of experience in a wide variety of cooking environments, I highly encourage you to ask him targeted questions to get the full history and reason why you do certain things in french cooking (he is a dictionary of French cooking, but will focus on the practical matters in class unless you ask). Highly recommend, also took his pastry class.