Tour de France NEW DISHES

Tour de France: A Regional Culinary Journey

Pack your appetite and join us for a delicious journey through France; one region, one iconic dish at a time. Our Tour de France hands-on cooking class lets you discover the country’s rich culinary heritage by preparing the classics that define each corner of France.

You’ll cook your way from the northern coast to the southern sun, exploring the flavors, techniques, and stories that make French cuisine so beloved. Each session highlights a curated selection of regional specialties, such as:

North — Soupe de Cresson (watercress soup), a silky, comforting staple of the cooler northern regions

The Jura — Poularde au Vin Jaune et aux Morilles, a show-stopping chicken dish simmered in the region’s famous yellow wine with earthy morel mushrooms, served with braised chicory and mini potato au gratin.

Central — Pear Tarte Tatin, the legendary caramelized apple tart born in th…