Plum Lyon Immersive French Culinary Week (Autumn) is a cooking class in 1Er, Lyon.
Editorially verified May 27, 2026 by Elliot Marsh, TableJourney editor. Source.
Tip: October sessions fill nine months ahead; daily market visits include lunch but no lodging.
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: 49 Rue des Tables Claudiennes, 69001 Lyon
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'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.
Plum Lyon Teaching Kitchen runs the same Lucy Vanel five-day immersive week in summer dates from June through September. Six cooks, Lyonnais bouchon and Mere.
TipSummer 2027 sessions run late June into early September; each week takes six cooks, so reserve months ahead.
Ecole de Cuisine Gourmets, the Institut Lyfe school on Place Bellecour, runs a full-day Cuisine du Marche class with morning market shop and tasting lunch.
TipDay starts at 8:30 with the chef at the school; lunch with wine pairings is included and a recipe booklet goes home with you.
