"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
"I had a wonderful time at Promenades Gourmandes on 11 Nov of this year. The trip to the market, the Coquilles St. Jacques and the company were fantastic and my favorite memory from my trip. It was my splurge meal in France, and I’m lucky to have had the opportunity to share the day with you and the rest of the class. After your introduction to the phenomenal French chevres, I’ve started to try them here, but there is no duplication when it comes to cheese."
—Amy L., November 2005
"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
"Thank you for a wonderful and educational time in your kitchen last Friday. We enjoyed our "team", our training, our chat together and the food lovingly prepared with your guidance. Thank you very much for your assistance with the store called E. Dehillerin. We did stop by and show your card. Gerard and his staff helped us to find the terrine pan and the non-stick mats. Thanks to you we felt like real insiders there."
—Allen and Susan F., 2004
"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
"Barry and I have thought of you often and the delightful day that we spent with you in Paris. We have been to Paris many times before, and eaten many memorable meals there, but the lunch in your kitchen was one we will never forget and it truly provided us with a perspective of Paris that we have never experienced before- merci mille fois! In addition to all that we learned and the wonderful food, a great aspect of the class for me was the relaxed and warm atmosphere that you provide. I am not a cook, and was a bit concerned about my skills being less than the other members of the group. Imagine my horror to learn that there was a professional chef in our group! Somehow though, with your guidance, once we put our aprons on and got started, I never thought about it again. You explained everything beautifully each step of the way, and never asked anyone to do anything that was above his or her skill level."
—Tracey W., 2004