Truly great dishes found in the very best kitchens of this food-obsessed nation, this was one of our favourite classes from last year's programme. Bouillabaisse, cassoulet and beef bourguignon. We'll even rustle up a classic cherry and almond pithivier!

Students are given expert tuition and recipe sheets with step-by-step instructions as you cook at their own work stations on a central aisle. Once the hard work is over, it's Richard and the team's turn to cook and serve you lunch or afternoon tea, as you relax over a glass (or two) of wine. You then get to take all the fruits of your labour home to share with loved ones.