Whether you are looking to start a dazzling career as a high-flying Michelin-starred chef, want to learn the mysterious art of French cuisine or would just like to be able to choose the perfect bottle of wine on your next trip to the local caviste, this city is the place to learn. Here is a selection of the crème de la crème in Paris cooking and wine tasting classes.

MAJOR LEAGUE

To study to become a certified chef, there are three major culinary institutes in Paris: Cordon Bleu, Ecole Ritz Escoffier and Ecole Lenôtre. All three offer diploma courses in haute cuisine and patisserie. Students learn how to make traditional Gallic fare as it has been made for centuries.

Cordon Bleu Paris

For over 100 years, Cordon Bleu Paris has been training aspiring chefs from all over the world. For budding professionals, the institute has several basic three-month courses available. For complete professional training, it offers diploma packages including basic, intermediate and advanced alternatives in both cuisine and patisserie. In 2005, the school will provide potential pupils with the opportunity to study the industry via an MBA in International Hospitality Management.

Amateur chefs wanting to perfect their skills can take part in specialized ateliers or watch demos by professional chefs. The school also hosts “Les Petits Cordons Bleus” workshops for children, market tours around Paris for new arrivals in the city and wine appreciation. A day courses costs 139E, a basic three month course is 7 000E and the Grand Diplôme course is just under 30 000E. All courses are in French but Cordon Bleu provides translators for English-speaking and Japanese students. Tel: 01 53 68 22 68, www.lcbparis.com

Ecole Ritz Escoffier

Created in 1988 at the famous Place Vendôme palace, the Ecole Ritz Escoffier offers a range of courses to begin or perfect one’s training. The professional courses are taught in both French and English. Recreational cooks can try “Ritz Saturdays,” introductory-level workshops held on Saturday mornings. These focus on the preparation of seasonal ingredients. Rates per morning are 125E. The extra “Foie gras” or special “Truffle” sessions are 215E. However, these are only taught in French. Children can also take cooking lessons with Les Petits Marmitons du Ritz (intended for 6 to 12 year-olds) or Les Toques Juniors (for 13 to 18 year-olds) and in just a few weeks, will be making rabbit in chocolate and roasting their first wild duck. Tel: 01 43 16 30 50,  www.ritzparis.com

Read the rest of the article here