Join a vegan cooking class in Paris at 42 Degrés. Learn raw, plant-based gastronomy with expert chefs and enjoy a creative eco-friendly dining experience.
Paris is not only the capital of haute cuisine but also a city where culinary innovation thrives. In the 9th arrondissement, 42 Degrés — France’s very first raw vegan gastronomic restaurant — offers an immersive cooking class in France dedicated to plant-based cuisine. This workshop is an invitation to explore a vibrant and nutrient-rich way of cooking, where vegetables, seeds, fruits, and grains are transformed through innovative techniques that preserve their natural benefits. Far from restrictive, this is an experience designed for anyone curious about broadening their cooking horizons. Whether you already follow a vegan lifestyle or simply want to learn French cuisine in a healthier, more sustainable form, the class introduces you to raw food artistry in a convivial and eco-responsible atmosphere. Guided by professional chefs, you will prepare a complete menu, discover new flavors, and enjoy your creations together.
Quick Overview
- City: Paris
- Region: Île-de-France
- Price: €87 (all taxes included)
- Duration of the class: 3 to 4 hours
- Conditions and restrictions: Adults only; groups limited to 8; Sunday sessions from 11 a.m. to 3 p.m.; private classes possible for individuals or companies
- Provider: 42 Degrés, 109 rue du Faubourg Poissonnière, 75009 Paris
42 Degrés: A pioneering restaurant
Founded as the first fully raw vegan gastronomic restaurant in France, 42 Degrés has become a reference for plant-based dining in Paris. Its philosophy is simple yet ambitious: to create dishes that are 100% plant-based, gluten-free, refined sugar-free, and produced with seasonal, organic, and locally sourced ingredients. The name “42 Degrés” refers to the maximum temperature used in their culinary techniques, preserving enzymes, vitamins, and nutrients while offering refined flavors. The restaurant is more than just a dining destination; it is a hub of education and creativity, where gastronomy, sustainability, and health converge. Through their workshops, the team shares this expertise with participants eager to discover a new approach to French gastronomy.
The chef: An ambassador of plant-based gastronomy
At the helm of these workshops is Fabien Borgel, co-founder of 42 Degrés and a chef recognized for his expertise in raw and vegan cuisine. Trained in both traditional cooking and raw food innovation, Borgel is dedicated to promoting plant-based gastronomy in France. His approach combines technical precision with a strong ecological conscience, ensuring that every dish is as sustainable as it is flavorful. He frequently collaborates with naturopaths, which adds a holistic perspective to his teaching.
Borgel’s strength lies in his ability to translate complex culinary science into accessible, hands-on techniques for his students. From dehydration and fermentation to sprouting and gentle preparation at low temperatures, he has mastered the core methods of raw cuisine. His workshops are interactive, encouraging participants to experiment, taste, and adjust. What distinguishes him is not only his technical skill but also his ability to inspire confidence in beginners and experienced cooks alike. For Borgel, cooking is about more than food — it is about lifestyle, health, and creativity. By teaching at 42 Degrés, he helps participants integrate these values into their own kitchens, offering a meaningful and memorable culinary experience in France.
Course format: Step by step through raw innovation
Each class begins with a warm welcome inside the restaurant’s modern, light-filled space in Paris’s 9th arrondissement. The chef introduces the philosophy of raw cuisine and outlines the session’s menu — usually a complete three-course meal or a selection of plant-based tapas, depending on the theme.
Participants then dive into preparation. Under guidance, you will learn key raw food techniques such as:
- Dehydration, to create crisp textures while retaining nutrients.
- Sprouting and germination, unlocking the energy and flavor of seeds and legumes.
- Blending and emulsifying, essential for creamy sauces, soups, and desserts.
- Fermentation, used to craft vegan cheeses or probiotic drinks.
- “Cooking” at 42°C, where gentle warming techniques preserve natural enzymes.
All ingredients are carefully chosen: seasonal, organic, local whenever possible, and always 100% plant-based. As you prepare, the chef explains not only the steps but also the science and nutritional benefits behind them.
Once the dishes are ready, participants gather around a communal table to enjoy the fruits of their work, paired with organic wines or juices. At the end, you receive detailed recipe sheets, enabling you to reproduce the creations at home and impress family or friends. The workshop is both educational and social, blending technical instruction with convivial dining — a hallmark of authentic French cooking lessons.
Why this vegan class is a must-try
This workshop stands out because it blends fine dining with sustainability, offering a unique gateway into the future of French gastronomy. Unlike standard cooking classes, it focuses on innovation without sacrificing pleasure: the goal is to show that raw vegan cuisine can be indulgent, creative, and satisfying.
The added value lies in its holistic perspective. You do not simply cook — you learn to respect the environment, understand ingredients at their most natural, and appreciate food as nourishment for both body and mind. For international travelers, the chance to take part in such an atelier inside a pioneering restaurant adds depth to any cooking holiday in France.
Another strength is the balance between professional expertise and accessibility. Even if you are new to plant-based cooking, the chef’s method ensures you can reproduce the techniques at home. For experienced cooks, the exposure to specialized methods like fermentation or dehydration offers fresh inspiration.
Ultimately, this class is more than a practical lesson. It is an immersion into a movement that redefines what it means to learn French cuisine today — respectful of tradition, conscious of health, and aligned with sustainability. It embodies the spirit of modern Paris: innovative, open, and deeply connected to its culinary heritage while daring to invent something new.
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