Dive into a pastry class at Le Marmiton / Hôtel La Mirande in Avignon. Hands-on learning of French desserts in a historic kitchen for a memorable culinary experience.
Set in the heart of Avignon, this specialised pastry workshop invites travellers and gourmets into the world of French gastronomy, offering a chance to learn French cuisine with flair. Conducted by the prestigious cooking school Le Marmiton at Hôtel La Mirande, this immersive session is part of a broader tradition of culinary experiences in France that combine technique, heritage and indulgence. Within the hotel’s historic nineteenth-century kitchen, participants don aprons, engage in French cooking lessons-style pastry work under expert guidance, and leave with tangible results to savour. Whether you’re on a cooking holiday or simply seeking a refined cooking class in France, this three-hour pastry atelier provides insight, creativity and enjoyment—all in one. The venue speaks to the region’s gastronomic roots, the atmosphere to friendly mastery, and the result to your own confidently crafted dessert.
- City: Avignon
- Region: Provence, Vaucluse, South-East France
- Price: Approximately €115 (for a 3-hour pastry class)
- Duration of the class: 3 hours
- Conditions and restrictions: Maximum group size about 12 participants; open year-round (except certain peak periods); adult participants; hands-on pastry work, take-home a selection of creations
- Provider: Le Marmiton (cooking school at Hôtel La Mirande, Avignon)
The Venue and Provider
Located at the foot of the Palais des Papes in Avignon, Hôtel La Mirande hosts the Le Marmiton cooking school in its atmospheric historic kitchen. The setting is genuine: mid-19th-century wood-fired stoves still mark the space, and for more than three decades the venue has welcomed pastry and cooking sessions designed for both novices and enthusiastic amateurs. Within the realm of French gastronomy, this is a setting that blends heritage and practical learning. The workshop invites participants to step into a professional yet warm environment, with instruments, aprons and technical sheets provided; the focus is not just on tasting but on mastering recipes, enhancing confidence and going home with skills. In the context of French cooking lessons and cooking holidays, the Le Marmiton atelier stands out for its authenticity, its location in Provence, and its clear, hands-on focus on pastry craftsmanship.
The Chef Behind the Course
The resident chef of the Le Marmiton school is Thomas Longuesserre, a Provençal native with a rich professional background. His training began in high-end establishments in France and abroad, including time in London’s prestigious kitchens such as The Dorchester and The Great Eastern Hotel, before returning to a Michelin-level career in France. From 2006 to 2009 he led the kitchen at L’Auberge de Noves where he sustained the Michelin star; his commitment was rewarded in 2021 with the Maître Restaurateur de France title, and recognition by the Gault & Millau guide. In February 2024 he assumed the helm at La Table Haute within Hôtel La Mirande, and by extension leads the cooking school in the historic kitchen. Longuesserre is known for his refined yet authentic approach to Provençal produce, his respect for regional terroir, and his ability to communicate technique with accessibility. For participants in this workshop, he brings not just recipes but pedagogical clarity — guiding guests through pastry foundations with the finesse of a chef-educator and the touch of a culinary artisan. His leadership ensures that this pastry class is aligned with professional standards, while remaining welcoming to the international gourmand seeking to learn French cuisine.
Course Format: In-Depth
This pastry class spans approximately three hours in the authentic atelier of Le Marmiton. Participants arrive and are greeted in a historic kitchen setting: the 19th-century wood-fired stove is lit, copper pans hang, the aroma of Provence fills the air. The session begins with an introduction to pastry fundamentals: sourcing high-quality regional ingredients, understanding textures (crust, mousse, glaze), and working with timing and oven methods. Under the guidance of Thomas Longuesserre and his team, each participant engages in hands-on preparation of a dessert menu tailored to the theme (for example macarons, fondant chocolat, seasonal logues or verrines). Technique demonstration transitions to participant execution: piping, lamination, chocolate tempering, assembling plates. Ustensils, recipe sheets and assistance are provided. Classic elements of French cooking lessons are woven in: technique briefing, execution, tasting. Unlike pure demonstration models, this is interactive—participants move between stations, ask questions, and receive individual pointers. At the end of cooking, the creations are either tasted on site alongside select wines suggested by the sommelier or packaged to be taken home, depending on the menu. The environment emphasises the full arc of the culinary experience in France: from produce to pastry, from technique to take-home yield. The goal is both delight and competence—the participant walks away not only with a treat but with skills transferable to their own kitchen.
Why This Workshop Stands Apart
What makes this class distinctive within the field of cooking classes in France is its fortunate intersection of history, professional training and regional identity. First, the venue – in the ancient kitchen of a 5-star hotel in Avignon – grounds the experience in the heart of Provence and French food culture. Second, the format emphasises hands-on pastry work with clear guidance. For travellers on a limited schedule (as part of a cooking holiday) this three-hour class offers meaningful engagement without being overwhelming. Third, the participation of Chef Longuesserre and guest pastry experts ensures that you benefit from expertise usually reserved for professional kitchens. The take-home element (your own creations) further elevates the experience from passive tasting to active mastery. Finally, for international guests seeking to learn French cuisine beyond the salami and baguette stereotypes, this atelier provides a refined, immersive introduction to dessert craft rooted in French gastronomy. It blends technique, terroir and travel into a memorable whole.
A Sweet Finale for Your Travel Itinerary
Enrolling in this pastry workshop at Le Marmiton offers far more than a chance to bake—it delivers an enriched culinary experience in France. You emerge not just with a dessert to boast about but with techniques, confidence and a deeper understanding of French pastry tradition. For the discerning traveller or enthusiast who wants French cooking lessons that go beyond the basics, this format meets the mark. Nestled in Provence, within one of France’s most evocative culinary territories, the class is both accessible and elevated: manageable in time, rich in content. Whether you are planning a full cooking holiday or seeking a highlight to your French journey, this workshop brings genuine value. Savour the moment, master the technique, and depart with pastry’s secrets—and the satisfaction of having learned something truly French.
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