L'Atelier Gourmand Lyon: adult cooking classes is a cooking class in Lyon.
Editorially verified May 19, 2026 by Elliot Marsh, TableJourney editor. Source.
Tip: Programme drops at the start of each month; classes run daily except 15 August and 25 December and are taught in French, English and Spanish.
Day trip · 12 hours
Explore Lyon’s countryside, meet local farmers, and enjoy a traditional lunch in a château. Then, head back to the city for a cooking class with a private chef.
3h 30m
Get an authentic taste of the local scene and prepare a delicious seasonal menu using produce from the Saint-Antoine Market with Fanny, a cook and cheesemonger, in Lyon
3.5 hours
I invite you to join a friendly cooking class combining learning, sharing, knowledge transfer, and food tasting. Gourmet welcome, preparation of a full menu (wine and ...
Address: 8 Rue Etienne Dolet, 69003 Lyon
In Cuisine Lyon runs adult cooking workshops from a Place Bellecour space above the cookbook shop, capped at twelve, with seasonal menus to take home.
TipWorkshops require a minimum of four cooks to run; the ground-floor cookbook shop is worth thirty minutes before or after class.
Plum Lyon's autumn five-day culinary week with Lucy Vanel covers the September-October mushroom and game season alongside Lyonnais bouchon classics.
TipOctober sessions fill nine months ahead; daily market visits include lunch but no lodging.
Plum Lyon's half-day single-topic classes cover individual Lyonnais dishes (quenelles, praluline brioche, pate en croute) over 4 hours including a market.
TipHalf-day classes book a fortnight ahead; max 6 places per topic.
A dedicated bouchon-classics half-day class teaching the canonical lyonnais dishes (quenelle, tablier, cervelle de canut) in a Croix-Rousse studio.
TipIncludes a Halles Paul Bocuse market visit before the class.
A Lyonnais patisserie workshop covering the praline rose tart, the praluline brioche and the coussin de Lyon almond marzipan technique.
TipHalf-day workshop format; students take their bakes home Book 2 weeks ahead.
Plum Lyon runs Lucy Vanel's five-day immersive French culinary week from a Croix-Rousse silk-worker studio, six places, daily market visits and lunch.
TipSpring sessions in April, May and June fill six months ahead; the week includes daily lunch but no dinners or lodging.
