- Duration
- Half day to evening, about 3 to 4 hours
- Group size
- 6–16 pax
- Destinations
- Paris & Île-de-France · Lyon
- Indicative budget
- From €290 per person
Starred kitchens rarely open to groups, but some chefs run occasional masterclasses or private dinners for corporate clients. A session of this kind gives a group a close look at how a professional kitchen works: the mise en place, the timing of service, the balance of a dish and the choice of produce. Guests cook under supervision, and the chef explains the reasoning behind each step.
We approach the restaurants directly and confirm the chef's distinction and the kitchen's availability before any commitment. Paris and Lyon are the two cities where we most often find suitable kitchens, and the programme is adapted to the restaurant's style and the group's level.
The session suits a leadership team that wants a hands-on activity with a sense of craft, or a client event that brings people together around a table. It is a relaxed format, and the meal that follows is part of the experience.
Objectives
- Give a group a hands-on look at professional cooking
- Create a shared activity that suits people who do not usually cook
- Pair the workshop with a meal that the group prepared itself
- Offer a rare access to a kitchen that is normally closed to visitors
How it works
- 1We confirm the restaurant, the chef's availability and the date, and check the distinction and the kitchen's capacity.
- 2The group arrives at the restaurant and receives a short tour of the kitchen and the brigade.
- 3Guests are split into teams and work on a menu of two or three dishes, supervised by the chef and the kitchen team.
- 4The chef explains the choices behind each dish, including seasoning, timing and presentation.
- 5The group sits down to a shared meal made from its own preparations, with wines selected by the restaurant's sommelier.
Good to know
- The chef's distinction is checked at booking and confirmed in writing. We do not present a restaurant as starred until that verification is complete.
- Kitchens have strict hygiene and safety rules. Guests should wear closed shoes and remove jewellery, and will be given a jacket and an apron.
- Dietary requirements and allergies must be sent at least several days in advance, so that the menu can be adapted.
- Masterclasses are not held in every restaurant. Dates and availability are limited, particularly on weekends.
Indicative budget
Indicative, from around €290 per person excluding VAT for the masterclass and the shared meal, excluding wines. Prices depend on the restaurant, the menu and the group size, and are subject to the chef's availability.
Frequently asked questions
Do participants need cooking experience?
No. Teams are given clear instructions and the kitchen staff support each step. The format works for complete beginners as well as experienced home cooks.
Can the session be held for a large group?
Kitchens have limited space, so most masterclasses are held for smaller groups. For a larger group, we can organise several sessions in turn, or a demonstration followed by a dinner.
Can the group choose the menu?
The chef proposes the menu, and the group can express preferences in advance, such as a seasonal theme or a regional focus. The final menu depends on the chef and the produce available.
