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French cooking class

Butter, sauce and French calm without stiff cuffs

A French cooking class at Kromans is for groups who want to work with classic techniques, good ingredients and flavours that are in no hurry to explain themselves. There is confit, beurre blanc, monkfish, veal, coq au vin, brandade, profiteroles and sauce with a proper backbone.

It suits companies, teams and private groups who want to cook French food together in Copenhagen without the evening becoming snobbish or formal. You get directly involved, taste as you work and quickly discover why French food is so often about balance, timing and rather more butter than you first dare to admit.

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The gastronomy
About the theme
Creamy polenta topped with braised beef, blue cheese crumbles, and chopped herbs on a rustic wooden table with a glass of red wine beside it.

Our French cooking classes

Here you will find our French classes. One menu is the larger classic tour with more techniques and a little more sauce on its jacket. The other is the little French affair: a tighter format that still carries a proper French bite.

Great French Food and “hygge”

Vive la France – and all its wonderful food and fine wines.
The ultimate menu for anyone who appreciates classic French gourmet cooking. Several specialist techniques are involved.
  • Crisp ‘cigar’ of duck confit with Bigarade dressing
  • Pan-roasted monkfish medallion with smoked mussels, rustic mashed potato and beurre blanc
  • Stuffed fillet of veal with mushrooms and seasonal vegetables
  • Profiteroles with ice cream and dark chocolate sauce

Our French house wines are served while we cook. A selection of high-quality French wines is served with dinner.

DKK 1,495 excl. VAT

Drinks included

A Little French Affair…

  • Rustic brandade with salt-steamed cod and pancetta
  • The original cognac-flambéed coq au vin, as it was served in 16th-century France
  • Profiteroles with homemade vanilla parfait and chocolate sauce

DKK 1,050 excl. VAT
Drinks included

Booking

Choose one or more classes and get in touch. We always speak with you first, so together we can find exactly the right option — including if you have any particular requests or requirements.

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More about French gastronomy

French gastronomy is not only about refined airs. It is about craft, ingredients, sauce, dining culture and the ability to make the individual parts work together. UNESCO describes the gastronomic meal of the French as a social practice with a set progression from apéritif through several courses, in which food, wine, table and company all play a part.

That fits these menus well. Confit de canard brings a south-western French thread of richness, crispness and depth. Monkfish medallion with smoked mussels and beurre blanc demands precision because fish, smoke, acidity and butter should lift one another rather than shout separately. Veal and mushrooms belong to classic French craft, where sauce, filling and accompaniments all need to be properly placed.

The little French affair keeps the format tighter without abandoning the craft. Brandade rustique works with cod, salt, richness and texture. Coq au vin needs time, heat, depth and careful seasoning, while profiteroles gently remind us that dessert is not simply something you put on the table and hope for the best.

At Kromans, French cooking comes alive because you feel the technique in your hands. You taste the sauce, adjust the acidity, watch the fish and learn why a good dish rarely comes from panic. The social setting makes the craft easier to absorb. Cooking together encourages people to taste more, ask more and discover that French food can be both precise and relaxed. Comme ci, comme ça, comme béarnaise.

Explore French cooking in greater depth

An article about how richness, acidity, heat and timing create depth and balance in classic French dishes.
An article about more rustic French dishes in which cod, wine, braising and substance create warmth and flavour.
An article about sauce, structure, teamwork and tasting as natural parts of cooking French food together.

FAQs about French cooking classes

What is a French cooking class at Kromans?

A French cooking class at Kromans is a sociable food experience in Copenhagen where you prepare a French-inspired menu together.

The evening combines classic techniques, ingredients, sauce, tasting and a shared dinner in Kromans’ relaxed setting.

Who are the French classes suitable for?

The French classes suit companies, teams and private groups looking for an evening of craft, sauce, flavour and a little French flair.

They are a good choice if you want to learn something practical in the kitchen without the evening becoming solemn or afraid of butter.

Do we need previous experience of French cooking?

No. The chef guides you through the techniques as you work.

You learn by tasting, stirring, frying, adjusting and discovering what happens when sauce, ingredients and timing begin to work together.

What is the difference between Vive La France and A Little French Affair?

Vive La France is the larger and more extensive French menu with more techniques. A Little French Affair is a tighter three-course format.

Both share the Kromans framework of group cooking, hospitality and dinner, but the structure and scope of the menus differ.

Where does the class take place?

The class takes place at Kromans in Copenhagen, where groups cook together with professional structure and an informal atmosphere.

It is ideal for company events, team building and private groups who want to gather around food, flavour and an evening with rather more life than a meeting room can usually produce.