Ecole de Cuisine Gourmets: La Cuisine du Marche is a cooking class in Lyon.
Editorially verified May 19, 2026 by Elliot Marsh, TableJourney editor. Source.
Tip: Day starts at 8:30 with the chef at the school; lunch with wine pairings is included and a recipe booklet goes home with you.
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: 20 Place Bellecour, 69002 Lyon
Ecole de Cuisine Gourmets runs a full-day Cuisine de Grands Chefs class around Paul Bocuse's repertoire: red mullet, Bresse chicken with morels, tarte Tatin.
TipThe afternoon dish goes home in an insulated bag; book the wine-pairing add-on if you want the full Institut Lyfe experience.
L'Atelier Gourmand runs two-hour adult cooking classes in its 3e studio with monthly menus from Asian baos to Lyonnais classics and patisserie.
TipProgramme drops at the start of each month; classes run daily except 15 August and 25 December and are taught in French, English and Spanish.
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.
