"I have done cooking classes all over the world, and this was hands-down, the best. I would recommend it for a novice, an experienced cook, or anyone who wants to learn more about the history of French cooking."
-Amy, Providence RI
A quiet moment.
"My wife and I took Lucy's "Market Table" class to gain a greater understanding of Lyonnaise cuisine, and to get an insiders view of French markets. The class delivered on all fronts and then some."
- Arne, Burnaby, Canada
L'Amuse Bouche
Getting ready to have a little glass of bubbly before continuing class, accompanied by a little "saladier Lyonnaise", which has very little to do with salad and much to do with the joy of a communal table.
"Our son loves to cook, and our class with Lucy took all our skills to the next level. She is thorough, knowledgeable and simply a delight. An entire day with her, from market shopping to dining on your results among her beautiful surroundings is a must!"
- Nanette P, Santa Barbara, CA
"We were a lovely group from various backgrounds and nationalities (Australian, US, Danish) and we all felt at ease from the start. I warmly recommend this cooking class, the visit of the market, the lovely food in a relaxed and fun atmosphere ! One of the best I had....and I have had many in the past!"
-Christelle, Hong Kong
"We first joined one of Lucy’s market classes in 2013 and learned so much about Lyonnais culture and cuisine that we have returned for other classes and also regularly send our visiting family and friends to classes at Plum Lyon as well. Everyone has thoroughly enjoyed the classes Lucy provides and her cooking school is well run, professional yet personalised and very friendly."
-Jan, Brisbane Australia
Fresh goat cheese and foraged wild and cultivated herbs are often the inspiration for a little fun in the kitchen. It isn't hard to imagine a variety of interesting outcomes when we're surrounded by the vibrance of life at Lyon's Marché de la Croix Rousse. What would you prepare with this lovely cresson?
"The market visit was amazing and the fresh ingredients we brought home were fabulous. We spent the day cooking and culminated the class with a fantastic dinner."
- Chris, Swannanoa, NC
An interesting outcome one day.
"Would do it again in heartbeat. Highly recommend to anyone visiting Lyon!"
- Lauren E
Cherries are in abundance in the month of June in France. Hundreds of possibilities, and one meal to prepare is enough to bring tears to my eyes, but somehow as a group we forge through and do the very best we can in each and every Market Table day.
"The day far exceeded my expectations...the food delicious, recipes well constructed, kitchen facilities spotless and the end of the day dining experience, was the “icing on the cake”.
- Jennifer and Don
Fresh farm raised rabbit and poultry does not need tenderizing, alas. I suppose I'll phase that out. (just kidding!)
"We still talk about it frequently - techniques learned, cheeses sampled, ingredients used. Such a fun memory of our last “pre kids” trip before starting a family. We hope to go back for another class with our boys when they’re older!"
-Brian R, Chicago IL
Come visit!
"As seasoned cooks ourselves, but also with less experienced folks in class, Lucy was able to tailor the experience to a variety of skill levels."
-Alyssa T.
"I've enjoyed recreating many of the dishes at home either for my family or for guests. They always turn out really well. I can't recommend Plum Lyon Teaching Kitchen highly enough. It's the best cooking course I've attended."
-Pippa
"Words cannot express what a worthwhile and rewarding experience it was and the memories made will linger much longer than the pastry we made and that was amazing!"
-Kenn, Seattle
Testimonials
We really love to hear back from you about your experience at PLUM LYON. In addition to many updates and e-mails I get from students telling me about their experiences at home after a day at Plum, you can find many reviews directly written by Plum Lyon's students on our Tripadvisor profile. (There's lots to read there!) Your feedback is greatly appreciated. Thank you!
The Meat Tenderizer.
The very best testimonial I ever received was a hand machined meat tenderizer. It was made from scratch by a student who sent it by post unannouced with a beautiful note some time after class.
Thank you Ron Cox, of Peck, Kansas! I cherish the meat tenderizer greatly and have used it time and time again. In fact, I admit that I have come up with every excuse to tenderize meat, and crush and smash things with it. It is fondly in the back of my mind every time I am standing before a butcher's display. It may have corrupted my vision of all meat forever, making me seek out the tough and flavorful meats that need tenderizing. I think... no I am sure, that this is my personal favorite kitchen tool, ever. It is well loved and used often (as you can tell from the photos).
