French Cooking School in France – Hands-On Cooking Courses in English

Our cooking classes are for you if:

• You are a culinary professional looking to improve your techniques and deepen your knowledge of modern French gastronomy to a one Michelin Star level.

• You want to learn a new profession through intensive hands-on cooking classes and a professional internship in France.

• You want to develop professionally and improve your career opportunities by studying French cuisine in France.

• You are a hospitality management student who wants to strengthen your practical culinary skills and learn French at the same time.

• You are a passionate home cook who wants to improve your techniques and discover professional French cuisine.

• You are a beginner or food enthusiast who wants to experience French gastronomy while spending time in the South of France.

What will you learn in our French cooking classes?

Our cooking program follows a progressive four-week cycle, covering the essential techniques of modern French gastronomy.

• Cold Starters
  Learn professional preparation, cutting, seasoning and presentation techniques through refined cold starters and appetizers.
• Hot Starters
  Develop your cooking techniques by preparing sophisticated hot starters, combining different ingredients, textures, sauces and garnishes.
• Fish, Sauces & Garnishes
  Learn how to prepare and cook fish correctly, make professional French sauces and create balanced garnishes and elegant restaurant-style presentations.
• Meat, Sauces & Garnishes
  Master different meat preparation and cooking techniques, sauces, accompaniments and plating methods used in modern French gastronomy.

Throughout the program, students learn how to organise their workstation, select and prepare ingredients, control cooking techniques, make sauces and garnishes, and present dishes to a professional standard.

Details about our cooking programs

Beginner or professional, if you are passionate about food, curious about French gastronomy and motivated to learn, our cooking programs are designed to help you progress. Our philosophy combines excellence, authenticity and hands-on learning.

Our classes are taught by experienced French chefs and focus on practical training using fresh ingredients. Students prepare their own dishes from start to finish and learn the techniques required to produce modern French cuisine to a one Michelin Star level.

The program evolves progressively, with recipes and techniques becoming increasingly sophisticated throughout the course.

You simply choose the length and combination of courses that best match your objectives, from 2 months to 1 year.

Study French cooking in an international environment

Every year, Gastronomicom welcomes students from countries all over the world.

All cooking classes are taught in English, allowing international students to learn authentic French culinary techniques directly in France without needing to speak French before arriving.

Studying alongside students of different nationalities also creates a unique multicultural environment where participants can share experiences, culinary cultures and a common passion for gastronomy.

Cooking internships in France

Students enrolled in our long-term programs can complement their training at Gastronomicom with professional experience in France.

Our 7-month program combines 3 months of training at Gastronomicom with a 4-month professional internship, while our 12-month program includes 6 months of training followed by a 6-month internship.

These internships give students the opportunity to experience the organisation, standards and working environment of professional French kitchens.

Discover our page about internships →

A truly hands-on culinary school

At Gastronomicom, you don’t simply watch cooking demonstrations. You cook.

Our culinary courses are based on practical learning. Students work directly in our professional kitchen, preparing every dish themselves under the guidance of our French chef instructor.

From mise en place and knife skills to cooking, sauces, garnishes and plating, students are involved in every stage of the recipe.

Small classes allow our chefs to provide individual advice, correct techniques and help each student progress throughout the program.