Cuisine or Pastry Class
Cuisine or Pastry Class: 9:30am – 1:00pm 
Come enjoy a hands-on, interactive class. End with a generous tasting and a nice glass of wine. And leave the clean-up to us! We provide the ready ingredients and tools; bring only your appetite! Learn from our professional chefs that make Culinary Institute Lenôtre® second-to-none in the USA!

You will receive:

  • Chef Toque (Lenôtre Chef Hat)
  • Recipe Cards
  • To-Go Serving of the Dish You Prepared
  • Glass of French Wine
  • Lenôtre Certificate

How much does it cost?
$70 per class

Chef Club
For more information and to register: Helen Ball
(713)358-5074 or hball@ciaml.com

World of Wine
Wine Class: 3:00pm – 6:00pm
At our tastings, we will explore a different wine region of the world and you will enjoy a sommelier designed experience wit tastings from Australia and New Zealand, South Africa, West Coast America, South America, and a region of France. Bring your family and friends along and experience our Collegiate atmosphere with the ease of a small group, sampling some of the best wines the world has to offer along with our delicious breads and cheeses!


How much does it cost?
$70 per class



World of Wine
For more information and to register: Helen Ball
(713)358-5074 or hball@ciaml.com


Junior Saturday
Chef Club
Wine Class: 9:30am – 12:30pm
An unique experience in cooking (for children from 7 to 14 years).
Coached by a Chef, you will learn to make together recipes adapted to all palates!
A course combining pleasure to share a moment together and educational activity through cooking techniques adapted to the youngest.



How much does it cost?
$50 per class




Junior Saturday Chef Club
For more information and
to register: Helen Ball
(713)358-5074 or hball@ciaml.com
Due to the ordering of ingredients, we ask that you please register before the Tuesday of each class.
8 students minimum for each class

January 12


Cuisine: Chef Jean
Chicken and Dumpling Soup, Cabernet braised short ribs with fresh homemade pasta
Pastry: Chef Philippe
French Baguettes: Learn how to mix, shape and bake your French bread at home

January 26

Cuisine: Chef Sebastien
Falafel and Spanakopita with Lebanese tabbouleh, baba ganoush, pureed beets, hummus and pita bread
Pastry: Chef Jacques
French Macarons: Make your own French macarons with 3 different colors and flavors

February 2

Cuisine: Chef Francis
Chicken Tajine and preserve lemon
Pastry: Chef Lee
Sweet Middle East: Baklava - phyllo pastry with spiced ground nut filling and soaked in citrus syrup. Basbousa - light and fluffy semolina cake soaked in orange blossom syrup and served with whipped halva cream

February 9

Cuisine: Chef Jean
Valentine: Maine Lobster Bisque, Steak au poivre, Pomme Dauhine and Sautéed haricot vert
Pastry: Chef Christelle
French Chocolate Truffles: Prepare your valentine day by making your own chocolate bonbon for your loved one.

February 16

Cuisine: Chef Sebastien
Blue Cheese Tortellini with mussels, chicken picatta and fresh pasta
Pastry: Chef Jacques
International Coffee Treats: Travel the world in your kitchen

February 23

Cuisine: Chef Jean
Blue Cheese Tortellini with mussels, chicken picatta and fresh pasta
Pastry: Chef Philippe
French Crepes: Make your own crepes with 3 different fillings

March 2

Cuisine: Chef Francis
Foie gras au Torchon with figs chutney
Pastry: Chef Lee
German Desserts: Streuselkuchen (Cinnamon Coffee Cake) – Traditional coffee cake with cinnamon streusel ribbons and crisp streusel topping. Lebkuchen (Glazed Gingerbread Cookies) – chewy and crispy gingerbeard cookies drizzled and dipped with decorative white icing.

March 9

Cuisine: Chef Jean
Rodeo: Homemade steak soup with slow roasted blow torched prime ribs, fried green tomatoes and twice baked potatoes
Pastry: Chef Jacques
Churros: Make your own churros with 3 different sauces

March 23

Cuisine: Chef Francis
Cassoulet de Castelnaudary and duck confit
Pastry: Chef Philippe
French Croissants: Learn how to mix, shape and bake, this very French specialty

March 30

Cuisine: Chef Jean
New England clam chowder with roasted chicken in honey lemon glaze and vegetable jardinière
Pastry: Chef Philippe
Molten Chocolate Cake: Intense chocolate cake with its runny heart

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