Auberge Cooking Classes

(425) 844-4102 | View Website

16400 216th Ave NE, Woodinville, WA | Directions   98077

47.747066 -122.047560

 
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Auberge Cooking Classes
Auberge Cooking Classes
Auberge Cooking Classes
Auberge Cooking Classes

From The Owners of Auberge Cooking Classes

Master Chefs offer demonstrations and hands-on cooking classes of seasonal French cuisine at this bed and breakfast.

Special Offers

  1. Print Offer

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    Provided by CityGrid

    Join us on one of our hands-on "Exploring French Classical Cuisine" cooking classes for just $75.00 pp. Monday through Friday 5:30-9:30 for a delicious three course seated dinner. Regular $150.00 value.

Reviews for Auberge Cooking Classes

Recommends
over a year ago

L'Auberge is a true hidden gem at the Edge of Seattle. The setting's scenery was quiet tranquil and serene, something we needed. Thank you for the the beautiful memories and making this place feel like a home away from home.

The cooking class with Chef Philippe was simply delightful. We were able to immerse ourselves in French cooking and cuisine. We definitely appreciate the opportunity we were able to spend with Chef Philippe. Thank you for the gastronomic journey!

The pastries in the morning and your French Macarons are to die for! We loved them so much we had to order some to go. Thanks for doing it and such short notice. Thank you for the wonderful experience! Maureen and Steven

Recommends
over a year ago

Reviewed by Jena and Wendy 3/2/2013

We thoroughly enjoyed your warm hospitality, Philippe's classic French Cooking Class, the students in the class, the delicious dinner and our charming suite, a fabulous mother-daughter weekend. Au Revoir.

Reviewed by Teresa and Bob 2/16/13

It was really something to stay here. Your honeymoon bathroom was beautiful, every girls dream. The bed was nice and big. Also loved the morning pasteries, very delicious. The piped in music topped everything and nice to have a fireplace when you don't have on.

Reviewed by Ken and Betty 10/20/2012

We love L'Auberge and our suite was wonderful. We've been married 34 years and this was our first stay in a honeymoon suite! We felt spoiled every day. We will be back with some friends. Our dinner class with Philippe was superb and it was a great group of very nice people. Thank again and we will see you again.

Reviewed by Kate and Ian 08/20/2012

Thank you so much for such an amazing experience. The food was fantastic and the cooking class was so much fun. It was a great surprise for Ian. He hasn't stopped talking about it since last night. We both really enjoyed getting to know you and hope to come back in the future. All the best!

Reviewed by Candace and Peter 08/10/2012

Un grand merci! What a wonderful way to celebrate our anniversary. This is such a beautiful, tranquil setting, the colourful gardens, the French decor, all the special details. We had a gret time at the cooking class, Philippe was very patient with the group. Les croissants au chocolat sont fantastiques! Merci! We will be back!

over a year ago

I would never use this school. Had a gift certificate for this, no willingness to extend the time and only only choice of cooking class.....sucks

Recommends
5.0
over a year ago

Great Cooking Classes – So far I have taken 9 cooking classes at l'Auberge, with about 5 more scheduled, and I have had a wonderful experience in each of them. Four of the classes were with Chef Paul (basics) and five with Chef Ryan (brunch and a dinner course). Both are excellent teachers and go through great lengths to answer any questions that come up or demonstrate anything we’re asking for (sometimes many times). The mix of background information followed by hands-on practice has been just right, and for the brunch and dinner courses you actually have a formal setting to enjoy everything that was prepared. Every single class I learned something new and was able to do it home with confidence as well. The highest praise I can give is the fact that my youngest daughter didn’t want to go out for her birthday dinner this year, but requested something that I had learned to make in one of the classes. The payoff doesn’t get any better than that.

Nancy, the proprietess and owner of l’Auberge, has been a fabulous host on every single location. She goes out of her way to make everyone feel welcome and included in her beautiful home and very well equipped kitchen (professional stoves, oven, lots of specialty items, etc). It’s fun to look around at all the vintage pieces she has accumulated over the years, both in the kitchen and dining room. She has many stories to share about those (just ask), and always keeps the conversation flowing when we sit down for brunch or dinner. She recently started making macarons at l’Auberge, and don’t miss the chance to try those and get some – they are absolutely delicious.

I’ve done some cooking classes at other places, e.g., Sur la Table, and while those have been good as well, the variety of classes at l’Auberge and my interactions with Nancy and the Chefs keep me signing up for more.

Recommends
5.0
over a year ago

Cooking Class Groupon ~ Best Value!!!! – The atmosphere was astounding, the staff was knowledgable, kind, and professional. The kitchen was clean and well stocked. We had everything we needed plus extra. I have never seen such a well prepaired cooking class. With SO Very Much Food!!!! Nancy was very generous with her time and her supplies. I am amazed at all I gained from this class. Not to mention the beautiful bed and breakfast this class is attached to. I plan to stay overnight soon...

Recommends
5.0
over a year ago

Great hands on cooking experience! – My family recently purchased a package of the basic cooking series classes for me....perhaps this is a bit of a hint to my cooking abilities? Anyway, over the past several months I have attended cooking classes at this well appointed establishment. The classes are fun and informative and Chef Paul has a very nice way of presenting the material that helps everyone feel excited and anxious to try the evenings lesson. I have enjoyed the company of the other classmates working in our groups under Chef Paul's watchful eye and I have taken home the confidence to practice what I have gained from the classes that I have attended. I am amazed at the difference this hands on experience has made in my attitude about cooking and the desire to serve all home cooked meals which are a pleasure to make, serve and consume.

I was also pleased to learn that the owner, Nancy, also runs a bed and breakfast and offers other group events here! The property grounds are in a area that lends to the relaxing tone of a getaway while also being centrally located to the abundant local wineries while not being too far from other Seattle attractions.

Doesn't Recommend
1.0
over a year ago

Too expensive for what you get – I took the breakfast cooking class and was excited to learn new things. I am not a food expert by any means but I am accomplished in the kitchen.

What I do know is that you have to have sharp knives to do anything without hurting yourself, much less get zest from a lemon or chop sweet potatoes without cutting your thumb off.

...and frying and egg and throwing water on it is not "poached". I don't care what logo you have on your chef coat.

The chef was knowledgeable, but just didn't run a class so much as assign people prep duty. Nobody really learned anything because they were all so busy focusing on their preparations.

Everything fell behind schedule and we all had "breakfast" at 12:30 in the afternoon. I left famished and enjoyed fast food afterward.

The "class" could have been fun if it were a lot less, but I was expecting a lot more for the money I paid. We didn't even see the mimosas that were in the class description.

Doesn't Recommend
1.0
over a year ago

Cooking Class or cheap labor for B&B – If I could give 0 stars I would!

First off this review has no reflection on teacher Paul Redman, he was great!

This is ALL about Nancy!! We took the Sausage making class. I have taken many cooking classes in my life and have never had such a disappointing experience before. The kitchen was a mess, very little cleared counter space for us to work on. Nothing set out for us, we had to hunt for everything, Cutting boards, knives (which I'm sure have not seen a knife sharpener EVER), bowls, etc. No sponges to wash dishes with. We were assigned one little towel a piece to use for the evening. Now imagine after handling raw meat all evening how clean and sanitary this towel was by the end of the evening. Class had 12 people in it, which was way too many for size of kitchen and for Paul to be able to divide his attention between the 4 groups he split us up in. The last group was still trying to stuff their sausages when Nancy started to remind everyone that class was over. We were supposed to end the class with a meal of our sausages, salad and bread. We didn't have time to prepare salad and everyone enjoy our meal. People ate a sausage in between trying to clean up and finish making their sausages. We were also scolded by Nancy about not cleaning the kitchen. Last time I checked I PAID for this class and didn't know I needed to wash dishes as well. At the end of the class we were given a small Ziploc and told we could take 2 sausages home. Keep in mind between the 4 groups we had made over 100 sausages. We were all a little astounded that we were not taking all of our sausages home. Any cooking class I have been to, you take home what you made. We were informed that Nancy wanted to keep the sausages to serve to her B&B guests. First off, we paid for this class, those were our sausages. Second, if I were a guests at a B&B I would not want to be served a sausage made by a class (12 different people touching, preparing, etc.) in an obviously not commercial kitchen. When asked about this, Nancy was very rude to the class and said she paid for ingredients and they were hers. Again, didn't we pay for class?

Unfortunately, I bought 2 Groupons for these classes; I will now be seeing how I can get a refund on the 2nd one.

This was not a professionally run cooking school, Nancy has a lot to learn about professionalism and customer service. I can't imagine how she treats her B&B guests

over a year ago

April and her friends Danielle, Sherry and Emilie are women used to using intimidation tactics. I was told if we did not agree to allow them to take home all the sausages that they made that they would write bad reviews. The women have been reported to GroupOn. The class outline does not mention eating or taking home product from the class. These women were the last ones left in the class and coincidentily 22 sausages are missing. Next time we will call the police.

Doesn't Recommend
1.0
over a year ago

L'Auberge Cooking – This was the most unimaginably miserable experience and we had to pay for it! All 11 (was told limited to 8)of the people attending thought so. The owner Nancy needs personality classes, the kitchen needs to be gutted AND cleaned, and the chef is not a chef but a guy from France (maybe). Shame on them for even considering saying this is a cooking class! If you read a good review about this it can only be submitted by them to fool people to coming because there is no way a good or even a mediocre review could be written

Doesn't Recommend
1.0
over a year ago

Cooking class – If you have never had french cooking before, then you might be fooled by the french names of the dishes and the french accent of the chef and of course the high price into thinking this is actual french food. If you don't know what wine pairing means, then you might be charmed to know the each person is expected to bring a bottle of whatever wine they feel like, leaving the unopened bottles as a "tip" for the owner. If you've never had a cooking class or rarely cook yourself, you might find it useful to be handed a menu and told to go make it with little or no further instruction while Nancy and the chef are drinking your wine and talking behind your back in french so you won't know what they are saying about you.

The reality is, this food is to french cooking what Denny's is to American cooking. Technically, it is french, though prepared in an American style using the cheapest ingredients available. The style of cooking used in this class is so far removed from real french cooking as to be a travesty. The do not use flavorful liquids (no stock, no Cognac, no Madeira), they do not use a mirepoix, they do not create a savory underpinning for their dishes, and of course they cut corners whenever they can by using cheap uncultured butter, cheap pre-ground pepper, etc. The end result has none of the layers or complexity of flavor that french cooking excels at. If you have experienced real french cooking, you will be appalled at what is being passed off here as french cooking. If you've never eaten french food, you might be fooled by this -- but if you later eat at one of the truly excellent french restaurants in the Seattle are, you will realize you were conned by taking this class and thinking it was actual french food.

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