Subscribe!
Subscribe to the Promenades Gourmandes e-mail newsletter to receive Paule Caillat's recipes, articles and culinary news. Click here to sign up.
Testimonials
My experience at Promenades Gourmandes was one I will never forget, and I hope to come back for class again soon. The food we prepared under your care was absolutely delicious, and I ate up every bit of the cultural food lesson. I wish food was central to American culture in the same healthy and beautiful way as it is in France. The tradition of cutting cheese to preserve equal and optimal flavor for each bite or person at the table is, well, perfection in my mind...
Every time we've been together it was an adventure and an enlightment. You have changed and improved everything we've cooked
John and Josie S, third class, October 2009
What a fabulous day! Everything was perfectly planned, delicious, and fascinating. You really got us thinking as well as salivating. It was the best of a cooking class and a walking tour, but it was so much more, because we were warmly invited into a French home, where our hostess opened not only the cupboards of her kitchen but also those of her country. You helped us develop an appreciation of the importance of le terroir and what goes into making French food and wine. Of course we learned to create fabulous dishes, but at the same time we were learning all sorts of fascinating things about how the French do things, and why. And because the French woman welcoming us into her home was you, it was all really relaxed, full of opinions, and lots of fun!
Lisa R., September 2009
Good food and fine company has always brought the world together. Thank you for the instruction on how to do that well.
Margaret H, February 2009
Paule is a wonderful teacher - energetic and knowledgeable. Meeting her made me want to pursue a career in food. The time I spent cooking in her home was one of the high points of my stay in Paris.
Bernice F, january 2009
I have made your pate sucree for the restaurant many times, and people love it! I know it is good when my French friends like it...they are the most particular. I want you to know, I always give you credit for the recipe. Thank you for sharing it!
Janice Provost, restaurant Parigi Dallas, december 2008
Your cooking was marvelous, we enjoyed learning french cuisine in your kitchen. Looking forward to more cooking lessons with you in the future
if we ever visit paris again.
Gerald and JP, the 2 singaporean pilots, december 2008
“Obrigada” ... we just loved your cooking class, it was delicious. You are a great chef!
Maria & Antonio, Sao Paulo, Brazil, december 2008
I love your new place and the stove is just beautiful! You really have a touch when it comes to decorating … so thanks for the inspiration. Really liked the video of the salon culinaire…as well as the video with Josee. Brought back lots of memories of my unforgettable day spent exploring the Marais with you.
Maria Lopez, Wollongong, NSW. Australia, caterer, came in June 2006
For people traveling who love food and love to cook, Promenades Gourmandes offers a great product. Paule is very generous with her information and knowledge, and it is definitely Parisian! A personal, yet “historical” perspective of the development of cooking in Paris. Corinne C., owner of The Culinary Loft in NYC, November 2008
We recently attended one of your classes and had a wonderful time. We went to Dehillerin and bought the Le Creuset cookers you used. Our husbands were not happy to carry them through the airport, but very happy with the results : we made the chicken with vinegar and the chocolate tart with great success. We hope to come back to see you again.
Janice B., September 2008
It was the most fantastic lesson in my life! Thank you!!
Katia from Moscow, September 2008
Thank you for a very filling – both for the stomach and the heart – day. The conversations we had were a perfect complement to our self-prepared meals.
Steve C., July 2008
"There were so many subtle things in your style that will help me improve my cooking. This was exactly what I was looking for when I wanted to learn how the French cook."
Joe C., October 2007
“This is a belated thank you for the wonderful classes in Paris last month… and for being one of those rare people who make a profound difference in ones life. When I met you in 2002 I was immediately inspired by your passion and knowledge about food. I returned from my trip with such increased enthusiasm and awareness of the importance of quality of basic ingredients, knowledge about the origins of products and great recipes. When I returned in 2003 and took two more classes it just underscored this wonderful culinary adventure. I want to you know that you are a positive part of our daily life here in Perth. Thank you so much for being so special!”
Diane J., June 2007
and from Diane’s husband Tim:
“Because of your classes and Diane's innate ability, I can enjoy the best food available to humans as a regular dining experience. Thank you Paule for sharing you recipes and cooking proficiency with those lucky enough and smart enough to avail themselves of your expertise.”
“Bonjour! I thought I'd let you know what a HUGE success the apple tarte has been! I've made it four times already, and everyone LOVES it! Your fabulous crust is the key. And, the recipe is so easy. I've made it four times being 33-weeks pregnant and home alone with a 15-month-old toddler. Now, that's a handy recipe. Susan and I are planning to get together in two weeks to make the full meal for our families. Best wishes and thanks again for a fabulous class!”
Keri M., February 2007
“Just wanted to let you know I had one of the most wonderful days of my life today. Being in the presence of your wonderful, knowledgable self was such a treat!"
Anita S., January 2007
"You are a lovely host and teacher and it was a pleasure making your acquaintance. The insider’s view to the Parisian marché, the menu, and your extensive knowledge of French culture and cooking made up for a fascinating day."
Travis and Mike, May 2006
"For years I’ve loved to cook, but as you know Chuck’s just discovering how much fun it is. He was so pleased with everything he got to do in the cooking lessons, especially being at the stove whisking and stirring. Thanks for the exposure to new cheeses also--that was another nice part of the day. We had a wonderful time in Paris, but our day with you was one of the best of our trip. Thanks again."
Chris, April 2006
"My brother bought the exact same cheeses from your menu (from Fromaggio in Cambridge, MA) and brought them to our home for our family celebration of thanksgiving. They were wonderful, AGAIN...and we were able to teach all how to cut properly and what the ingredients and culture of the cheeses were. Also, I made the apple tarte to great compliments. wonderful, thank you! I could not find the right flour but used a general flour and a "european style" butter available in my local grocery and the tarte actually came out VERY well.
Howard F., January 2006
"My Promenades Gourmandes dinner was an absolute success! Everyone loved it and were very impressed with the meal and the story of my experience with you.The recipes and handouts were a great help and very informative. My plan was to enjoy the dinner with my guests and having prepared the meal prior to their arrival made it all worthwhile… I read the handouts from you for about a week and took in my memories from our class and voila! my dinner was great! ...cheers”
Aileen M., September 2005
"I really enjoyed the food shops at the end - it was really useful to be guided around the streets and into shops that I might not have entered. Gaining an increased understanding about how food is cooked, the focus on flavour and quality was really interesting. It was great to see first hand how things were done, and relate it to culture, and all the reading I've done on french cooking in the past. I found it thoroughly enjoyable."
Karen D., September 2005
"I was fairly intimidated by the prospect of french cooking, and the rest of the class seemed to have much more cooking experience than me. But I forced myself to go ahead and try things (such as folding in the egg whites in the souffle) so it all worked out. I made the souffle for my parents last night and now they are really looking forward to their class with you! The entire class was such a positive experience for me. I especially enjoyed going to the market in the morning, cooking in a real life french kitchen… and hearing all of Paule's helpful information on the ingredients…"
Brooke B., July 2005
"How exciting to run into Dorie Greenspan after talking about her in the class. We loved spending the day with you. It was everything we had hoped for and more."
Caroline and John A., 2004