Les Ateliers de Peppina is a small-group cooking workshop operating from a private kitchen in Dijon, the historic capital of the Bourgogne-Franche-Comté region in eastern France. The atelier is run by Peppina, a culinary instructor with longstanding ties to Burgundian home cooking, offering a domestic kitchen setting that distinguishes the experience from a restaurant cooking school. Sessions have been running for several years and draw both visitors and local residents looking to deepen their understanding of regional cuisine. Classes last 3 to 4 hours and typically begin with an overview of the day's ingredients and their seasonal context before moving into hands-on preparation. A standard session covers three or four dishes, with the menu shifting throughout the year to reflect what is in season. Recurring preparations include oeufs en meurette — eggs poached in a reduction of Burgundy red wine and lardons — boeuf bourguignon, and a regional dessert such as cassis sorbet or a fruit-based tart. The balance leans toward savoury dishes, with one sweet course to close. Sessions are conducted in French, with English support available on request for international guests. Group sizes are kept between two and eight participants, ensuring that each person works actively at each stage of the recipe rather than observing from a distance. Dietary substitutions, including adjustments for vegetarians or those with specific allergies, can be arranged when flagged at the time of booking. All ingredients are included in the class fee, which ranges from €70 to €100 per person. Lunch is served at the close of the session, accompanied by a selection of Burgundy wines chosen to complement each dish prepared. Transport to the kitchen is not included; the atelier is reachable by public transit from central Dijon. Booking is made directly with Peppina by telephone at +33 6 86 42 77 14, and advance notice of two to three weeks is advisable for weekend sessions, as class sizes are limited and places fill quickly during the Burgundy tourist season from spring through autumn.
| Price | €70–100/person (~$76.30–$109) including lunch with wine |
|---|---|
| Duration | 3–4 hours |
| Address | Contact via Tel: +33 6 86 42 77 14, Dijon |
What is included
- Hands-on Burgundian cooking; menu varies seasonally — typically includes oeufs en meurette, boeuf bourguignon, and a regional dessert
Good to know
- Operator
- Les Ateliers de Peppina
Location
Contact via Tel: +33 6 86 42 77 14, Dijon
Highlights
- Cook oeufs en meurette and boeuf bourguignon in Peppina's private Dijon kitchen
- Seasonal menus built around Burgundy's regional produce and traditional recipes
- Small-group format with two to eight participants for hands-on instruction throughout
- Lunch with paired Burgundy wines served at the close of every session
- Dietary adjustments available for vegetarians and guests with allergies when arranged in advance
Tips for visiting
- Arrive with only a light breakfast — a full lunch with wine concludes the 3–4 hour class
- Book at least two to three weeks in advance by calling +33 6 86 42 77 14, especially for weekend dates
- Mention any dietary restrictions or allergies when booking so ingredients can be adjusted beforehand
- Wear comfortable, washable clothing; kitchen aprons are provided during the session
- Public transport from central Dijon is the most practical way to reach the private kitchen
Frequently asked questions
Is the class conducted in English?
The primary language of instruction is French. English support is available on request, making the session accessible to international visitors, though some explanations may require brief translation.
What dishes are typically prepared?
A standard session includes oeufs en meurette, boeuf bourguignon, and a seasonal regional dessert. The exact menu varies with the seasons and local ingredient availability.
How far in advance should participants book?
Two to three weeks of advance notice is advisable, particularly for weekend sessions. Group sizes are limited and places are taken quickly during peak tourist months from spring through autumn.
Are vegetarian or other dietary options available?
Dietary substitutions can be arranged with advance notice at the time of booking. The traditional menu is meat-focused, but adjustments for vegetarians and those with specific allergies are possible.
Is wine included in the class price?
Yes. Burgundy wines paired to complement the dishes prepared are included in the per-person fee of €70 to €100 and are served alongside the lunch that concludes the session.
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Les Ateliers de Peppina — Burgundian Cooking
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