Paris Eastside, Muriel Foucher’s tiny culinary school and kitchen shop, teaches French cooking without Le Cordon Bleu formality.
The native Parisian keeps the pace wonderfully relaxed, giving participants time to mingle while picking up the secrets to
featherlight macarons or a perfect bouillabaisse. “It’s the Parisian in me that makes me teach at that pace--things get so
rushed here in the States,” says Foucher. Class topics are an eclectic mix, ranging from microwave French cooking (she’s even
written a book about it) to classics like tarte tatin.
Last Reviewed July 2013