Plum Lyon Half-Day Classes is a cooking class in 1Er, 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.
Editorially verified May 27, 2026 by Lewis Vaughan, TableJourney editor. Source.
Tip: Half-day classes book a fortnight ahead; max 6 places per topic.
Address: 49 Rue des Tables Claudiennes, 69001 Lyon
A dedicated bouchon-classics half-day class teaching the canonical lyonnais dishes (quenelle, tablier, cervelle de canut) in a Croix-Rousse studio.
Tip: Includes 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.
Tip: Half-day workshop format; students take their bakes home Book 2 weeks ahead.
A dedicated bouchon-classics half-day class teaching the canonical lyonnais dishes (quenelle, tablier, cervelle de canut) in a Croix-Rousse studio.
Tip: Includes 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.
Tip: Half-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.
Tip: Spring 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.
Tip: Summer dates run late June into early September; the August week sells out first because most Lyon kitchens are closed.
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.
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.
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.
Tip: The afternoon dish goes home in an insulated bag; book the wine-pairing add-on if you want the full Institut Lyfe experience.
