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Miette Culinary Studio

109 MacDougal St Ste 2
New York, NY 10012
(212) 460-9322
mietteculinarystudio.com
5 star rating based on 9 reviews

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Hours
Mon-Fri 9:30am-5:30pm  
Status: Open  
Phone Number

tel: (212) 460-9322

Fax Number

tel: (212) 460-9579

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Information from the business

Hands-on cooking classes for adults, kids and corporate groups feature seasonal French, specialized Indian and vegetarian menus in an intimate

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If you have a passion for food and a willingness to learn, Miette is just the place for you. Miette offers cooking classes with an emphasis on French technique and "cream of the crop" fresh seasonal farmers' produce. We also offer specialized classes in Indian cooking.

Classes are held in our charming, intimate and light-filled 19th Century townhouse located in Greenwich Village near... more
Posted by Citysearch on April 13, 2009

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Learn to cook & have fun developing great dishes with a masterful chef. Intimate Setting Terrific Seasonal Menus Amazing Hands-On Experience If you have a passion for food and a willingness to learn, Miette is just the place for you. Miette offers cooking classes with an emphasis on French technique and "cream of the crop" fresh seasonal farmers' produce. We also offer specialized... more
Posted by Citysearch on September 11, 2007

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Citysearch

Learn to cook & have fun developing great dishes with a masterful chef. View Website Intimate Setting Terrific Seasonal Menus Amazing Hands-On Experience If you have a passion for food and a willingness to learn, Miette is just the place for you. Miette offers cooking classes with an emphasis on French technique and "cream of the crop" fresh seasonal farmers' produce. We also offer specialized classes in Indian cooking. Classes are held in our charming, intimate and light-filled 19th Century townhouse located in Greenwich Village near Washington Square. Our chef, Paul Vandewoude, a classically trained Belgian chef, formerly of the original Le Zinc, as well as restaurants Tartine and Titou in the West Village, teaches professional techniques and shares his most popular recipes. What better way for participants to meet than acquiring cooking skills while sipping a glass of wine, then sitting down and savoring the evening's delectable preparation sitting around a candle lit table.
Posted by Citysearch on January 14, 2007

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The Extras

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Miette chef Paul Vandewoude has cooked at Tartine and Titou.
Posted by Citysearch on May 19, 2009

Know Before You Go

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Kid-friendly weekend classes bring the whole family together for an afternoon or evening cooking lesson and meal.
Posted by Citysearch on May 19, 2009

Editorial Reviews from the web

Editorial Review by Citysearch Editors

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Hands-on cooking classes for adults, kids and corporate groups feature seasonal French, specialized Indian and vegetarian menus in an intimate townhouse.
Posted by Contributor on March 24, 2005

Other Reviews from the web

great experience!

Review Rating
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This was a gift i got for mine and my boyfriend's 1 year anniversary. it was much better than expected. we lucked out with a small class of 9 where we were broken up in teams and everyone got to learn how to cook all the food and was able to cook something themselves. the food was delicious and Chef Paul was great; funny, smart, and taught us many useful techniques. not only was the food great... more
Posted by victorious48 on June 15, 2009

The best bachlorette party EVER!!

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We decided to hold my daughter's bachlorette party at Miette and what a perfect decision it was!! Chef Paul and his team showed us a wonderful time, not to mention the fact that we had a FABULOUS meal. Our group ranged in age from early 20's to early 60's, and ranged in ability from expert cook to novice, but we all had a GREAT time learning about everything from chicken and mushrooms to... more
Posted by EAuchincloss on April 13, 2009, (Edited March 03, 2009)

Fantastic eductational AND gastronomic experience!

Review Rating
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A great way to get together with good friends and share a useful learning experience and a great meal. Clear, simple instructions are given by the knowledgeable staff, and questions are encouraged. Learned a ton about what to look for in your ingredients and at restaurants. And of course the best part is getting to enjoy the fruits of your labor at the end at the large table in the beautiful... more
Posted by mradamg on April 13, 2009, (Edited June 26, 2007)
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