A delightful children’s cooking class in France near Dijon: fun themes, hands-on recipes, tasting included. Ideal for young food lovers to learn French cuisine.
For families wanting to introduce children to the joys of French gastronomy, there is no better way than a themed hands-on cooking class in France. Nestled just outside Dijon in the village of Fenay, Avec ou Sans Toque offers exactly that: playful and enriching French cooking lessons tailored to children ages roughly 5 to 12. In a warm, modern atelier, young chefs follow simple but creative recipes tied to fun themes—candy worlds, fruity mousse, rose marshmallows—and then savor or take home their own creations. This is not merely a demonstration but a true culinary experience in France, where kids learn basic techniques, ingredient awareness, and the joy of plate presentation. Regularly scheduled on Wednesday afternoons, these workshops invite curious young cooks on a cooking holiday detour. If you are traveling through Burgundy with your children and want a moment of meaningful intergenerational connection, this class promises laughter, learning, and edible rewards.
At a Glance
- City: Near Dijon (Fenay, Bourgogne)
- Region: Bourgogne-Franche-Comté
- Price: Varies by theme (e.g. around €40 for children’s classes)
- Duration: About 1h30
- Conditions & Restrictions: For children aged ~5 to 12/13; small group (approx. 8 participants)
- Provider: Avec ou Sans Toque (Stéphanie Sempol’s cooking & pastry atelier)
Who Runs the Atelier: Avec ou Sans Toque and Stéphanie Sempol
The cooking school behind this children’s class is Avec ou Sans Toque, a Dijon-area culinary atelier and catering undertaking founded in 2007 by Stéphanie Sempol. With headquarters at 9b rue du Moulin des Étangs, 21600 Fenay, the organization emphasizes convivial, creative, and locally rooted cooking and pastry workshops. They conduct classes for adults, children, and parent-child duos, in their own kitchen or on location. The courses span themes such as cuisine moléculaire, foie gras, pastry, and simple themed classes for children. As part of their mission, they source produce from a nearby potager and local suppliers, reinforcing a farm-to-table ethos in Burgundy.
Stéphanie Sempol and her team of chefs and sommeliers are not just teachers, but hands-on professionals who convey both technical method and passion. Their approach is grounded, playful, and accessible; beginners feel welcome while more confident young cooks are gently challenged. The atmosphere is deliberately warm and nonjudgmental, letting children experiment and enjoy the process. The atelier is also active as a boutique kitchen, a catering service, and culinary event planner. The link to their official site is avecousanstoque.fr.
The Chef / Instructor: Experience & Pedagogical Style
While Stéphanie Sempol is the driving founder, each child’s workshop is led by one of her trained chef-instructors, often with backgrounds in pastry or professional kitchens. These instructors bring both technical competence and pedagogical flair—adept at translating classic French techniques into digestible steps for children. They understand safety, portion sizing for small hands, and how to scaffold culinary skills progressively.
Their training generally includes mastery in pâtisserie and cuisine fundamentals. Many have worked in professional kitchens or pastry shops before shifting into teaching. In the workshop, the instructor begins by explaining the theme, demonstrating steps slowly, and then supervising each child’s hands-on work. Beyond technique, they emphasize ingredient origins, sensory awareness, and presentation discipline. The teachers maintain constant encouragement, correct gently, and help children taste and adjust seasoning. Their layered role—as instructor, mentor, and taster—ensures that participants not only complete a recipe, but internalize methods they can replicate at home.
Course Format: What Children Do, What They Learn
The class is structured in three phases. First, the instructor welcomes the group into the friendly atelier and introduces the theme. A short demonstration follows: the teacher shows key steps—cutting, mixing, cooking or setting, presentation—and explains safety rules, basic techniques (whisking, folding, simple cooking), and what to expect.
Then the children work hands-on at their own stations. They follow the recipe steps: measuring, mixing, sculpting, assembling. For example, if the theme is “The Acidulated World of Candy,” they might make a smoothie of choice, strawberry-tagada mousse with popped chocolate pieces, and rose-flavored marshmallows. Each child is guided to pace tasks properly, learn to control consistency in mousses or gels, manage safe heating, and decorate attractively. The instructor circulates, answers questions, and helps when needed.
In the final segment, the children either taste their creations on site or take them home (depending on hygiene or scheduling). As they eat, they learn to evaluate texture, balance of sweetness or acidity, and how presentation affects enjoyment. They finish with recipe cards to bring home—and often proudly retell the steps to parents. This active and sensory journey ensures the class is not passive; the child is the protagonist in the learning. Over 90 minutes, they absorb methods (whisking, gelatinizing, flavor pairing) and confidence in basic cooking, making this more than just a fun moment—it’s a genuine French cooking lesson for kids.
Why This Class Is a Memorable Culinary Experience
What distinguishes this children’s cooking workshop is the blend of playful creativity with real culinary learning. It’s not a watered-down cooking game: the children handle live ingredients, experience the tactile and sensory elements of cooking, and produce something they can taste or take home. The small group size ensures individual attention and a safe, encouraging environment.
The location also adds authenticity: Burgundy’s agricultural richness and gastronomic reputation lend context. This is a culinary experience in France that embraces regional identity and encourages young cooks to value local produce, technique, and respect for flavors. The instructors’ skill in bridging professional methods and child-friendly teaching produces a learning environment where mistakes are expected and curiosity rewarded.
For families traveling in Burgundy, this offers a cultural stop—less about museums, more about hands-in-the-dough immersion. It strengthens a child’s confidence with food, broadens their palate, and turns cooking into play rather than chore. In a landscape of cookie-cutter kids’ activities, this French cooking class stands out for combining education, delight, and gastronomic credibility. It’s a moment your child will remember—and perhaps replicate at home.
This Dijon-area children’s cooking class by Avec ou Sans Toque is more than just a fun diversion. It’s a meaningful gateway to learn French cuisine, a chance to deepen child-to-parent conversations about food, and a subtle seed of lifelong culinary curiosity. The structured yet warm pedagogy, the thematic creativity, and the pride of tasting one’s own creation together make it a standout in the world of cooking classes in France. For families exploring Burgundy, this atelier offers a tangible taste of French gastronomy, served with joy, technique, and youthful wonder.
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