Fun, Informative, and Delicious - We were with family and friends, so that made the experience even better. Anne was our chef and she explained every step and the reason for it. The staff was very gracious and we loved having tea and coffee with our macarons at the end.

Macarons with Anne - We took the Macaron class with Anne and it was fantastic. She was fun, engaging, and very helpful. My kids (16, 14, 11) loved it and the macarons were soooo good.

Gold Medal Class During the Paris Olympics! - After reading that Le Foodist was able to accommodate me for a vegan class, I contacted them to ensure this was true, and it was! I’ve tried making vegan macarons before, but with no luck, so learning the method in the country of its origin seemed ideal. I actually ended up with a runny meringue, and they very quickly made up another batch so that I could end up with perfect vegan macarons! The instructions were clear, and Luc watched over us to ensure we were all doing well. We must have left with over 50 macarons, and the majority of these survived my flight to Australia in perfect condition! Excellent class, highly recommend!

Great learning experience - This was a great class. I learned a lot and can’t wait to try them when I am back in Chicago. Anna was a great teacher and I highly recommend this class

Merci Macaron - I surprised my daughter with this experience for her 13th birthday. To say it was an amazing experience would be an understatement. We all had an incredible time. It was lovely the way everyone worked together. The host was extremely welcoming and her enthusiasm for macarons and France made the class so memorable. We made chocolate, lemon, vanilla and pistachio and each flavor was yummy with chocolate being my absolute favorite!

Great ending to an Olympic Trip - I recently attended a macaron baking class at Le Foodist with Stephane that exceeded all my expectations, providing a perfect blend of learning, fun, and delicious treats. From start to finish, the experience was nothing short of amazing. This macaron baking class was an unforgettable experience. The combination of a supportive atmosphere, clear instruction, and a personable, knowledgeable pastry chef made it a truly special event. I left with new skills, delicious macarons, and a deeper appreciation for the art of pastry making. Whether you’re a seasoned baker or a complete novice, this class is a must-try for anyone interested in learning how to make perfect macarons.

Mac-a-some macarons! - Great time. Hands on fun making macarons. Pastry Chef Stephane guided and educated the 7 person group through the process of making the relative new pastry of macarons. Together we made 4 variety of flavors. Plenty to enjoy and boxes to take some for later…if they last that long. Chef Stephane nicely integrates education of macaron ingredient precision, best techniques for batter preparation, and piping tips and skills in an exceptionally fun experience. Will be enjoyed by families or solo travelers.

Stephane was great... - Stephane was great especially with kids. Our family really enjoyed the experience and the macarons. Tons to enjoy

Very fun experience - My daughter and I had a lot of fun learning to make macarons. Not a good cook or chef myself, I found the instructions clear and we had a chance to do it ourselves from scratch. After the hard work we enjoyed a nice and sophisticated time eating the macarons with tea and coffee.

A great experience for all demographics - A small 8 person class was the perfect size. Our group had a father-son duo, 2 college students, 2 sisters, and we mid-career teachers. We arrived early and were allowed to wait inside in the a/c which in my experience not all places do. The instructor was knowledgeable and clear (he even provided us with locations to shop for cooking supplies). He was also fun and gave us a good mixture of flavors. The facility was immaculate - a must for a cooking class. Pro tip: don't choose the work station closest to the counter because you will be in the way of staff needing access to drawers and the mini-fridge. I brought a notebook which I was told I wouldn't need because the recipes would be emailed later, but I still found it helpful to keep track of the details in certain techniques and for approximating quantities (we measure by volume in the US but here it's by weight). Afterwards we were given some nice tea and coffee to go with our macarons. Overall this was a very enjoyable experience.