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Living in France

WICE is proud to offer courses that will show you how to master the French art of ‘savoir vivre’.

The French lifestyle has always been associated with a sense of style that is unique to their culture. While most of us were not born with that certain ‘je ne sais quoi’ quality that comes so effortlessly to our Gallic compatriots, we can certainly try to learn some of their secrets.

Classes are currently divided into two main categories:

  • Le Vin Français: which incorporates all things related to French wine, headed up by two wine experts who have a unique view on French wines and all that encompasses.
  • Cuisine Francaise: which provides an expert chefs view on typical French cuisine, and how to prepare these wonderful dishes at home.

Help us keep this department vibrant and exciting by sending us your ideas for  subjects and classes you would like to see included. Email us at livinginfrance@wice-paris.org.


More Details

Upcoming courses

    • 20 Feb 2019
    • 9:30 AM - 12:30 PM
    • Private residence (meeting point: TBC)
    • 0
    Join waitlist

    Looking for some inspiration and new ideas for a romantic dinner for just the two of you - "à deux"?

    Join us in the kitchen and you'll go home with some scrumptious dishes for your special someone! 

    **Together we will share a generous lunch and dessert with a glass of wine in a spacious private Parisian kitchen.** 

    Gratin de Poisson Valentino - This dish features gently poached, boneless fish fillets on a bed of noodles, then gratinéed with cherry tomatoes, black olives and shredded cheese with a white wine sauce. This is a "wow" of a dish and actually very easy to assemble. 

    Mousse au Cafe et Caramel - Who could refuse coffee and caramel in one dessert. This an ethereal, rich, silky smooth sweet finish to your meal.  As a bonus, we'll learn how to make a Bavarian Custard Cream instead of pairing the mousse with ordinary ice cream. 

    Techniques include poaching fish fillets, making a white wine sauce, how to gratiné, and making a custard cream for a mousse.

    About the Instructor: Chef Randall Price will share with us his passion for French cuisine, drawing on his 25 years of experience cooking France for heads of state and working as Chef-Instructor at the professional Paris cooking, Ecole de Cuisine La Varenne. His entertaining style, easy-to-follow demonstrations and focus on classic techniques will inspire you to reproduce dishes at home.

    • 13 Mar 2019
    • 9:30 AM - 12:30 PM
    • Private residence (meeting point: TBC)
    • 9
    Register

    March weather is certainly unpredictable, but a rich hearty soup as a meal is always in the forecast! 

    We'll finish our lunch with a truly sweet dessert where you will learn how to make two classic French pastry doughs, chocolate pastry cream, plus a caramel sauce

    Please join us around our kitchen table for these heartwarming dishes that will become a staple in your cooking repertoire. 

    Soup of the Bakony Outlaws - This stew-like dish has minced veal, turnips, carrots, bacon, and potatoes - spiced with paprika, dill and creme fraiche. One of Chef Randall's all-time favorite dishes from his time working in Hungary, and a highlight of the cuisine of the Austro-Hungarian Empire. Hearty enough to serve as a main course, and of course it can be made days ahead.

    Easy! Gateau St-Honoré, Deconstructed - A new inspiration for those afraid to fiddle with the classic dessert that requires patience for detail. In this version, Chef Randall makes a sweet short pastry dough, topped with choux pastry, and stuffed with chocolate pastry cream. Then all is covered with a caramel glaze. Can't wait! 

    Techniques include steps for a perfect chunky soup, how to make sweet pastry, choux pastry, chocolate pastry cream, and a caramel glaze.

    About the Instructor: Chef Randall Price will share with us his passion for French cuisine, drawing on his 25 years of experience cooking France for heads of state and working as Chef-Instructor at the professional Paris cooking, Ecole de Cuisine La Varenne. His entertaining style, easy-to-follow demonstrations and focus on classic techniques will inspire you to reproduce dishes at home.

    • 15 Mar 2019
    • 7:00 PM - 9:00 PM
    • Location TBC
    • 27
    Register

    Maison Noire Américaine partners with WICE Paris to host a Champagne + Amuses Bouches Mixer featuring Cordon Bleu Paris Certified Chef Jennifer Hill-Booker, author of “Field Peas to Foie Gras” and “Dinner Déjà Vu."  Participants will treated to a creative amuses bouches course paired with a specifically selected bubbly from the Champagne Marie Césaire line.

    About our Partner:  Maison Noire Américaine is a cultural arts nonprofit and resource center designed to educate the general public about the African American presence, experience and influence in France, with an additional focus on fostering friendship and a deeper sense of community between the French, African American and Afro-Francophone cultures.


    • 28 Mar 2019
    • 7:30 PM - 10:30 PM
    • Private residence, 16th Paris (meeting point: TBC)
    • 4
    Register

    Almost 10% of French wines are bio. The production is growing as well as the consumption and the trade. What is behind those labels? What does it really mean? How does it change the taste? Are we heading towards different wines? What are the multiple consequences of these “new” wines? We will taste 5 wines from different regions of France and from different grape varieties. Homemade bio nibbles will be served.

    About the Instructor: Hélène Goble comes from a wine-producing family in Bordeaux and organizes wine tasting events and annual wine tours of Bordeaux and Champagne. As well as presenting wines, she will introduce you to the French ’savoir-vivre’ and secrets of wine selection that will leave you impressed. Hélène is a graduate of the Wine and Spirit Education Trust in London.

WICE
10 rue Tiphaine, 75015 Paris, France
01 45 66 75 50  |  wice@wice-paris.org

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