Join a hands-on cooking class in France at La Mirande, Avignon: learn French cuisine, cook with a top chef in a historic kitchen and enjoy a gourmet meal.
Imagine stepping into a centuries-old kitchen at the foot of the the Palais des Papes, breathing in the scents of olive oil, herbs de Provence, and simmering sauces, while a seasoned chef guides you toward creating a three-course French meal. At La Mirande’s “Le Marmiton / La Table Haute” cooking school in Avignon, you immerse yourself in French gastronomic culture, learning classical techniques and regional specialties side by side with local chefs. This is not merely a cooking holiday — it is a culinary experience in France that connects heritage, local ingredients, and creative inspiration. Whether you are a passionate food traveler or an amateur cook seeking French cooking lessons, this workshop offers authenticity, conviviality, and direct access to the soul of Provençal cuisine. In what follows you’ll find all the details of the class format, the chef behind it, and reasons this continues to rank among the most sought-after learn French cuisine opportunities in France.
At a Glance
- City: Avignon
- Region: Provence-Alpes-Côte d’Azur (Provence)
- Price: approximately €155 full workshop (three courses)
- Duration: roughly 3 to 4 hours (hands-on cooking + meal) (fire lit three hours before, workshop in authentic kitchen)
- Conditions / Restrictions: limited to maximum 12 participants per session
- Provider: La Mirande – https://www.la-mirande.fr
The Provider: La Mirande
The cooking class is operated directly by La Mirande, a luxury five-star hotel and gastronomic restaurant in Avignon, under the brand Le Marmiton / La Table Haute. Since 1994, La Mirande has welcomed celebrated chefs of the Provence region into its historic kitchens to lead cooking & pastry classes. The classes take place in the old kitchens of the building, built in the 19th century, where an original wood-fired stove is used (lit in advance) to evoke a spirit of authenticity. The program includes seasonal menus inspired by Provence and Mediterranean flavors, occasionally augmented by special themes such as truffles, seafood, or chocolate.
The Chef Behind the Experience
The resident chef who leads the classes is Thomas Longuesserre. Thomas hails from Provence and built his career in esteemed French and international kitchens, including stints in London (The Dorchester, Great Eastern Hotel) before returning to France. During 2006–2009 he helmed L’Auberge de Noves, maintaining its Michelin star, and later earned the Maître Restaurateur title in 2021 while at Le Blason de Provence, as well as recognition in the Gault & Millau guide. In February 2024, he assumed the helm at La Mirande’s restaurant La Table Haute, bringing his vision of authentic, seasonally driven Provençal cuisine into this immersive cooking workshop.
Thomas is known for his rigorous technique, creative instinct, and reverence for local ingredients. He revives the art of the wood-fired oven (dating back to circa 1860), producing refined dishes that pay tribute to regional terroir. In the cooking class, participants benefit from his pedagogical style: he balances disciplined technique with accessible explanations and convivial exchange. He also invites guest chefs from Provence — such as Pascal Barnouin, Jean-Claude Altmayer, Séverine Sagnet, Bruno d’Angélis, and others — to lead thematic sessions (e.g. truffle, seafood, pastry) in rotation. His combination of technical mastery, local authenticity, and didactic approach makes him well suited to guide participants through a memorable French cooking lesson.
Course Format & What You’ll Do
Participants arrive at La Mirande’s historic site in Avignon and proceed to the original 19th-century kitchen, where the wood-fired stove has been lit hours in advance to ensure the right heat. The workshop is structured as a hands-on cooking class, with up to 12 students collaborating around a large wood block table.
Under guidance from Chef Thomas (or a guest chef), you help prepare a three-course menu—an entrée, a main, and a dessert—drawing on French gastronomy techniques and Provençal flavors. Aprons, utensils, and technical recipe sheets are provided. You are introduced to the chef’s methods, including knife skills, sauce-making, flavor balancing, plating, and in some classes, speciality techniques (e.g. working with truffles, delicate desserts, seafood). The chefs often emphasize local, seasonal produce, reinforcing the connection between ingredients and regional identity.
Once preparation is complete, participants and chef dine together “en table d’hôte” on the meal just prepared. A wine pairing, carefully selected by the hotel’s sommelier, accompanies the dishes—usually Rhône valley wines to complement the flavors. In most sessions, participants may invite friends or guests to join the meal, turning the workshop into a convivial gastronomic event.
Throughout the course, the chef shares cooking secrets, tips and regional insights, offering both technical instruction and storytelling about Provençal cuisine. Interactive dialogue, questions, and tastings are integral, making this more than a demonstration—it’s a fully immersive culinary experience in France.
Why This Cooking Class Stands Out
What sets this workshop apart is the combination of historic atmosphere, top-level chefs, and hands-on immersion in French gastronomy. The evocative setting—the old kitchens of a former cardinal’s townhouse at the foot of the Palais des Papes—imbues every moment with heritage and charm. The use of a wood-fired oven, authentic tools, and regional products ensures you cook as local chefs have for generations, not from a sanitized studio.
Under Chef Longuesserre’s leadership, the class balances discipline with accessibility. You don’t just replicate recipes—you understand techniques, flavor compositions, and ingredient choices. The fact that guest chefs regularly join for themed sessions (truffle, chocolate, fish, etc.) ensures variety and depth. The final meal, enjoyed together with wine, is not just a reward but a continuation of the learning process—dishing, plating, adjusting, tasting—all in convivial company.
For anyone seeking authentic French cooking lessons or a cooking class in France beyond the tourist format, this is among the most compelling options in Provence. You leave not only with recipes and new skills, but with memories of aromas, color, and convivial exchange in one of France’s loveliest cities.
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