The art of concocting small dishes can be learned from the age of 4 in the workshops we have selected. Chefs and pastry chefs welcome children alone, or in pairs with a parent or grandparent, to happily get their hands dirty.
Chez Bogato, in the Marais district
Cupcakes, birthday cakes and refined desserts in pastel or bright colors delight our taste buds as soon as you enter this workshop-boutique, a stone’s throw from the Center Pompidou. In the basement, a brigade of pastry chefs is busy with the application of Santa’s elves. This is where the cooking classes are delivered.
You will have the choice between the “Kids” formulas (duration 1h30, from 4 years old) where the little ones prepare funny cakes with a pastry chef who adapts to their needs; “Teen Masterclass” (1h30, from 10 years old); “Taste” (2 hours, from 4 years old), a pastry workshop followed by a snack, and “Duo parent-child” (1h30, from 4 to 99 years old).
If it is pleasant to cook with your children, the latter sometimes feel freer to get their hands dirty (shortbread) in the absence of their parents, who will find plenty to do in the neighborhood. And what a joy to find them at the end of the workshop in their polka dot aprons, proudly showing off their creations. On the program for the next workshops: chocolate éclairs, unicorn shortbread, snowman or animal cupcakes, chouquettes and Carambar tarts. Yum !
5 rue Saint-Merri, Paris 4e. Price per participant: 39 euros for a parent-child duo”; 45 euros for a teen masterclass; 59 euros for the kids workshop; 59 euros for the snack workshop. Card of 5 teen masterclass workshops: 180 euros. Schedule and reservations: chezbogato.fr.
Fika house, in Asnières (Hauts-de-Seine)
In the basement of the stroller café and the shop, the generations meet in a professional, spacious and gleaming kitchen. On the menu for this Saturday morning’s parent-child workshop led by Julia, the co-founder of Maison Fika: “cakepops”. Either cakes rolled into a ball and stuck at the end of a stick, which we will make quietly, in two hours – ideal for the little ones.
First step: the spread. The eyes of girls and boys widen with joy at the prospect of becoming independent in making Nutella. First, rub the previously roasted hazelnuts in the oven to get rid of their skin (and their bitterness). Then pour the hazelnuts, coconut oil and finally the melted chocolate and butter into the food processor. The dough obtained is then mixed with pound cake reduced to crumbs. It only remains to roll it into small balls, which we put in the freezer.
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