Discover a boutique cooking class in France in Nice with Chef Aude. Learn French cuisine, hands-on techniques, and savor your creations in convivial intimacy.
In the heart of Nice, just steps from the city’s vibrant market, lies a rare opportunity to step behind the scenes of French gastronomy. Join this boutique cooking class in France, where you’ll hone elemental techniques, explore seasonal produce, and reconnect with the pure joy of cooking under expert guidance. Whether you’re a curious traveler, a home cook seeking inspiration, or an enthusiast of immersive culinary travel, this learn French cuisine experience offers more than recipes—it is a passage into Provençal flavors, technique, and conviviality. In a warm, relaxed “kitchen-apartment” setting, you’ll partner with the chef, explore local ingredients, raise your skills, and then dine on what you’ve made. This is the kind of culinary experience in France that stays with you long after you depart. Below is a detailed guide to the offering—who leads it, what you’ll cook, and what makes it distinctive.
Quick Facts
- City: Nice
- Region: Provence-Alpes-Côte d’Azur, French Riviera
- Price: approximately €95 (all taxes included)
- Duration: 3 hours
- Conditions & restrictions: small groups (up to 8 or 9 participants), must be 17+ (for adult classes), seasonal menus, some classes held mornings or afternoons, no pets
- Provider: Cuisine sur Cours (Chef Aude / Aude Bertaux) – https://cuisinesurcours.com/
The Provider and Official Reference
This cooking workshop is offered by Cuisine sur Cours, a boutique culinary studio in Nice founded in 2006. Their official site offers full details on scheduling, menus, and booking. The address is 75 avenue Borriglione, 06100 Nice. The studio’s philosophy is rooted in a return to fresh, local, seasonal ingredients, simple but elegant preparation, and the democratization of gastronomic cooking for home cooks.
According to in-market sources, Aude Bertaux is the chef and owner of Cuisine sur Cours. (“Aude Bertaux, is the chef and owner … she uses it as a platform to share her knowledge of cooking and her food passion.”)
TripAdvisor lists this workshop under “Cuisine sur Cours atelier gastronomique,” with consistently high reviews for its ambiance, pedagogical quality, and welcoming spirit.
This class is one among several formats offered by Cuisine sur Cours—besides the 3-hour adult class, there are “mini” courses, duo (pair) classes, evening gourmet sessions, market classes, and kid/parent-child formats.
The Chef: Aude Bertaux — Background & Expertise
Chef Aude Bertaux is the driving spirit behind Cuisine sur Cours, and she brings over two decades of culinary passion to her work. A native of Nice, she returned to her hometown to establish this atelier, driven by a desire to transmit knowledge and inspire others to cook with confidence. Before launching her own studio in 2006, Aude enriched her palette and technique through travels and culinary encounters abroad, drawing influence from varied gastronomies to add creative touches to regional French cuisine.
Her teaching style is often described as dynamic, generous, receptive, and devoid of pretense. She aims to demystify culinary technique and make home cooking vibrant again—“without spending hours in the kitchen” is a refrain in her philosophy. In her own words, she offers “tips, tricks, and gestures” that reliably produce success in dishes. Clients praise her patience, clarity, and warmth.
In media coverage, her workshop has been featured in regional TV segments (e.g. Dans votre assiette) highlighting how participants create entrée, main dish, and dessert under her guidance.
Her credentials lie less in formal grand-chef titles than in solid experience, creative curiosity, and a commitment to conveying practical mastery of French culinary techniques to a broad audience.
Format: What You Do, What You Learn, and What You Taste
Upon arrival, you are welcomed into the discreet “kitchen-apartment,” fully equipped with induction burners, ovens, utensils, and workstations designed for 8 to 9 participants. Classes are held in small groups, maintaining an intimate ratio. The chef supplies fresh produce sourced according to seasonality (often from local markets), olive oil, herbs, and complementary ingredients. Participants receive recipe sheets and wear aprons and towels furnished by the workshop.
The class typically revolves around a theme or a seasonal menu—for instance a regional fish dish with vegetable accompaniments, a meat entrée with a sauce, and a dessert that showcases a local fruit. Menus rotate weekly. The chef introduces basic techniques (knife skills, sautéing, sauce emulsification, plating) alongside more advanced touches (deglazing, reductions, textural contrasts). Participants actively cook: chopping, searing, stirring, finishing sauces, and plating under the chef’s supervision. Discussion and Q&A are encouraged throughout.
At the end, participants sit down together to taste and enjoy their own creations, often paired with a thoughtfully selected wine. This convivial meal often becomes a time for reflections, sharing tips, and comparing variations. The tasting is not just symbolic—it affirms practical success and rewards the hands-on effort. In some formats, participants may have the opportunity to take home leftovers or learn menu adaptations for home cooking. The shared meal cements the culinary experience in France and leaves lasting sensory memories.
Why This Class Stands Out
This cooking class in France distinguishes itself by combining professional rigor with a boutique scale and personal warmth. Here’s what gives it added value:
- Localization & seasonal sourcing: The chef emphasizes local produce and rotating menus that reflect the Provence / Côte d’Azur terroir.
- Intimate setting: Small groups ensure individual attention and meaningful interaction.
- Hands-on immersion: You’re not observing—you cook each component yourself, step by step, under guidance.
- Full dine-in experience: You eat what you’ve made, which enhances retention and satisfaction.
- Approachability: Chef Aude’s pedagogy demystifies technique and aims at efficiency so you can recreate these dishes at home.
- Creative influence: Her travels and open mindset bring touches of flair to traditional recipes.
- Reputation & consistency: With many glowing reviews and sustained operation since 2006, the workshop maintains credibility in the field of French cooking lessons.
- Flexibility of formats: Beyond the core 3-hour class, many variants (evening, duo, mini) cater to different tastes and schedules.
In short, this is not a mass-market tourist “cook and dine” gimmick. It is a refined culinary experience in France intended to elevate your skills, deepen your appreciation of French gastronomy, and offer genuine value to those passionate about cooking.
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