Cooking Class: Cooking European Bistro Cuisine

You'll feel as if you're sitting in a fancy European bistro after crafting four flavorful dishes in this engaging cooking class. Chef Paul will guide you through this menu featuring bistro favorites with an upscale twist.

To begin the class, you'll have a Tuscan panzanella salad with crunchy bread, fresh vegetables and olive oil drizzled on top. Next, make a crispy and juicy chicken in rich red wine and mushroom sauce flavored with aromatic shallots. Traditional German spaetzle dumplings are served alongside the chicken. You'll finish the class with a refreshing raspberry sorbet for dessert.


Panzanella Salad

With bread, tomatoes, cucumbers, red pepper and olive oil

Crispy Chicken in a Red Wine, Bacon and Mushroom Sauce

With shallots


With flour, eggs and milk

Raspberry Sorbet

With sugar

  • Minimum Guests 2
  • Maximum Guests 10
  • Event Duration 3 hours
  • Activity Level
    Activity Level
  • LabelsCouples, Group, Pasta Making, Fusion, French

Reviews Guests Left For Other Experiences

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23 Dec 2023

Chef Paul taught us so many things in a short time! We cook everything with love and passion now, thanks to him. The class was so much fun, well organized, and he provided recipes for us to keep cooking at home.

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27 Aug 2023

I bought this class as a present for my boyfriend's birthday and we both had a great time!! We learned so much from Chef Paul that we apply in the kitchen every day. I hope to take more classes from Paul in the future!

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17 Jun 2023

I learned so much in this class and the food was amazing! Chef Paul was very funny and easy to learn from. I hope I remember the lesson for a long time.

$ 135 Per person

all-inclusive: 3-hour class, meal and taxes.

This class does not have any dates.

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Meet your chef

Chef Paul
Chef Paul Verified chef

Born and raised in Belgium, Chef Paul began his nearly 40 year career as a professional chef as an apprentice. After receiving his culinary arts degree, he worked in several restaurants in Belgium, gaining experience and insight along the way. He moved to NYC in 1983 and quickly became the executive chef at well-known restaurants in Tribeca and the West Village. His passion for teaching led him to open his own cooking school in 2001, which is still thriving today.

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