Join me, Chef Eric Fraudeau, creator of French cooking schools, Cook’n With Class Paris & Cook’n With Class Uzès in this recipe series straight from my kitchen. I’ll show you some of my favorite recipes using fresh, local ingredients. Recipes that will be easy to reproduce and that are fun to make. There’ll be plenty of tips: bread, fish, vegetarian, light meat dishes & tasty desserts.
About me:
I’m a French chef from the Southwest of France. I have been cooking for over 30 years. My professional career took me from the kitchens of Joël Robuchon & Alain Ducasse to some of the best hotel restaurants in Mexico, Canada, & the USA.
I returned to France in the early 2000s and opened up my first cooking school in Montmartre with my wife a, Yetunde, in 2007. I was the first French chef to offer French cooking classes in English at the time. My concept was simple: small class sizes, fresh & seasonal market sourced ingredients to bring to visiting clients a fun, convivial hands-on experience. We grew to a larger space and began offering baking as well as dessert classes with a group of professional chefs who, like I, wanted to share their passion for French cuisine with others.
In 2015, we opened up a second school in the South of France from our new base in Uzès. This which still held the same principles of our Paris school focused on Mediterranean and Provencal cuisine.
You can read more about the history of Cook’n with Class, here:
Uzès (Southern France):
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Paris:
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Recipes:
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