Discover an immersive cooking class in Paris with Chef Olivier Berté at Les Coulisses du Chef. Learn French cuisine hands-on, from entrée to dessert.
If you’re seeking an authentic culinary experience in France, few things are as rewarding as taking a cooking class in Paris with a local chef. In the heart of the 2nd arrondissement, Les Coulisses du Chef offers French cooking lessons in an intimate atelier setting. Under the direction of Chef Olivier Berté, you explore seasonal menus spanning starter, main and dessert in a relaxed, convivial environment. This is not a demonstration: you’ll roll up your sleeves, master French techniques such as cooking, knife work, flavor balancing, and plating—and then share the meal you’ve prepared with fellow participants over wine. Whether you come as an enthusiast or food-traveling adventurer, this course provides a vivid passage into French gastronomy and elevates your kitchen skills. Below, you’ll find essential facts, a portrait of the chef, a breakdown of the course, and why this is a standout among cooking holidays in France.
Quick Facts
- City: Paris
- Region: Île-de-France
- Price: ~ €100 for a 3-hour class
- Duration of class: 3 hours
- Conditions / restrictions: Adult participants only (18+), group limited to about 8 people
- Provider: Les Coulisses du Chef (Olivier Berté) via coulissesduchef.com / coursdecuisineparis.com
The Provider and Venue
The cooking classes are hosted by Les Coulisses du Chef, an atelier founded and managed by Chef Olivier Berté. The workshop is located at 7 rue Paul Lelong, 75002 Paris in the 2nd arrondissement—accessible by metro and in the heart of Paris’ culinary and business district.
Les Coulisses du Chef operates courses nearly year-round, usually from Wednesday through Saturday in the morning (10:00 to 13:00) and occasionally evening slots (e.g. 18:30 to 21:30) . The menus and themes shift with the seasons, and they also run specialized workshops (classic, molecular, dietetic, Japanese, pastry) . Beyond individual classes, they offer multi-course packs and professional training options.
For travellers seeking French cooking lessons in Paris, Les Coulisses du Chef remains a well-established choice in local culinary circles and is cited in travel guides as among the more accessible and friendly cooking workshops in the city.
The Chef: Olivier Berté — Background and Approach
Chef Olivier Berté has been the driving force behind Les Coulisses du Chef since its founding (circa early 2000s) and remains its owner and instructor. His LinkedIn profile lists more than two decades of experience as creator and manager of the atelier. He is also associated with operations in Paris restaurants such as Restaurant Pavillon Henri IV in recent years.
Berté holds membership in culinary professional networks (for instance, the “Toques Blanches Internationales,” as described in promotional materials) and is known for his emphasis on both classical French techniques and playful, modern adaptations including molecular or fusion themes. His pedagogical style is often described by participants as warm, patient, and hands-on: he provides guidance on knife skills, ingredient selection, cooking times, flavor combinations, and plating details.
Berté’s courses are intentionally small (around eight students) to maintain high interactivity and direct attention. Over the years, the workshop has earned a reputation for balancing professionalism with conviviality, introducing European and even exotic recipes, and accommodating cooking enthusiasts with varying levels of experience.
Course Format: What You Actually Do, Learn, and Taste
This is a hands-on cooking class in France, not purely a demonstration. Over the course of three hours, participants break into stations within the atelier and actively prepare a three-course menu (starter, main, dessert) under the guidance of Chef Berté and his team.
You begin by exploring ingredient selection, mise en place, and knife technique (correct cuts, precision, speed). The chef circulates, correcting form, explaining cooking techniques such as sautéing, poaching, sauce emulsion, caramelization, and balancing seasonings. You also receive tips on timing, flavor combinations, and plating aesthetics.
As you execute the recipes, the chef shares his “tricks and tips” (trucs et astuces) for consistency, controlling heat, achieving clean cuts, and balancing textures and aromas. In some themed classes (e.g. molecular cuisine), you may perform small experiments — foams, gels, spherification — to illustrate modern facets of gastronomy.
At the conclusion, participants gather to taste together the full menu they have prepared. A glass of wine is typically served alongside the degustation. This shared meal closes the workshop—everyone enjoys the fruits of their labor, exchanging impressions and sometimes receiving printed recipe sheets to recreate dishes at home.
The course structure is optimized to blend skill acquisition with convivial dining. You leave not just with new techniques but the confidence to replicate a French three-course menu later, enriched by the memory of cooking with peers in Paris.
What Sets This Class Apart in Culinary Travel
Why choose Les Coulisses du Chef over the many French cooking lessons marketed to travelers? First, the intimate scale—just eight participants—ensures personal attention and engagement. Second, the consistency of format: three full dishes within a single class, with shared dining, gives participants not only technique but sensory reward. Third, the versatility: the chef offers specialties from classical French, exotic fusion, molecular or dietary themes depending on the schedule and season.
Moreover, the price point (around €100 for 3 hours) is competitive in Paris’s cooking-class scene, especially given the direct interaction and full meal included. The location in Paris’s 2nd arrondissement is central and convenient for visitors. Because the atelier is run by a local chef (rather than a large commercial operator), you gain a more personal experience and deeper insight into local gastronomy. Finally, the class is embedded in France’s broader world of cooking holidays and gastronomic tourism—many travelers combining cooking courses, markets and food tours consider this a highlight of their trip.
In short, this cooking class is not just a lesson—it is a bridge: it draws you behind the scenes of French gastronomy, lets you cook and taste, improves your skills, and leaves you with stories, recipes, and confidence. For anyone seeking immersive, hands-on learn French cuisine experiences in France, this is a compelling, professional option.
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