La Cuisine cooking classes at SIAL Paris

Published on by Ambre Huerre Paitry - updated on

Take up the challenge by measuring yourself to renowned international chefs.

Join a cooking class hosted by a renowned chef!

The programme:

  • Sunday 21/10: Fabien Borgel
  • Monday 22/10: Frédéric Jaunault
  • Tuesday 23/10: Dina Nikolaou
  • Wednesday 24/10: Vincent Lucas
  • Thursday 25/10: Johan Leclerre

Fabien Borgel


Fabien initially qualified with a BAC Catering Technology qualification and now has more than 16 years of experience as a Chef and Manager in the catering world. He has worked for several well-known restaurants, both in Paris and overseas (in the USA, Switzerland and in Australia). 

In addition, Fabien has been able to work for different kinds of restaurant, ranging from fast food to traditional via gastronomic. This has enabled him to develop food production skills and, above all, to gain a perfect understanding of procurement techniques and stock management. Coming from traditional cooking, he was quickly seduced by raw food and the innovative techniques involved in its preparation. Today Fabien, in addition to being the Chef at 42 Degrés, is also the manager of the Human Resources department and oversees the organisation of the restaurant.

42 Degrés - 109 rue du Faubourg Poissonnière 75009 Paris

Frédéric Jaunault

Frédéric Jaunault

International experience as Chef: Paris, New York, Bermuda and also other well-known establishments: Ledoyen, Plazza Athénée, Normandie in Deauville, Bernard Loiseau...

In 1996 his career took a new turn by combining cooking with the sculpture of fruit and vegetables and he took part in the French Ministry of Agriculture’s implementation of a national plan to encourage healthy eating (5 fruits and vegetables a day). In 2007, he created Créasaveurs, a fruit and vegetable Design Consultancy company. In 2008 he became French champion and in 2010 European champion for the sculpting of fruit and vegetables. In 2011 he received the MOF (Best Craftsmen of France) award.

A genuine ambassador for France’s terroir, he shares his knowledge and experience through training and courses for hotel and catering students, chefs and barmen in France and around the world.

L'Académie du Fruit et Légume

Dina Nikolaou

Dina Nikola started her professional training in the French gastronomic schools of Paris, “Le Cordon Bleu”, “Ritz Escoffier”, “Alain Ducasse formation” and “Lenôtre”.
With her sister, Maria, she created Evi Evane ( and two gourmet food stores Evi Evane traiteur & Evi Evane mézès in Paris, offering Greek dishes to take away and enjoy at home or in the office, as well as 150 Greek products produced by small producers from all over Greece and selected by Dina Nikola herself.
In 2017, the Evi Evane restaurant reached new heights when it received the “best foreign food restaurant in Paris” title.
She continued her career in 2009 by presenting cooking programmes on Greek television channels ANT1Star and SKAI and on French television on the cuisine TV channel presenting recipes and dishes from the different regions of Greece.

She has also written several books such as “Le livre de cuisine de l’école Chef d’œuvre”, “Grèce cuisine familiale et traditionnelle”, “Seul dans la cuisine », “Les meilleurs repas de Carême de Dina” and“Grèce – La cuisine Authentique».

Evi Evane - 10 rue Guisarde 75006 Paris

Vincent Lucas

Vincent Lucas

Born in Nice in 1973, Vincent earned his diploma in 1994 and started his true training at La Cantine des Gourmets with Philippe Bardau, then 3 years later at Les Fermes de Marie in Megève with Nicolas Lebec, then with René Gillard at l’Esplanade. He then decided to travel and went to Saint Barthélémy, Oxford, Monaco, among other destinations.

in 2001, he begin managing the kitchen at La Villa Morella in Jausiers in the Alpes-de-Haute-Provence region where he earned his first star in 2006. Then, with his wife, he chose to create his own establishment: La Gentilhommière, a guest house in which they opened the restaurant Etincelles in the Périgord region. From his restaurant's first year, he again received one star. He defines his own cuisine thus: "My cuisine is a contrast between simplicity and complexity, with unions between multiple, yet very distinct flavours, making an invisible, parred-down cuisine.”

La Gentilhommière Restaurant Etincelles - 24440 Saint-Sabine-Born

Johan Leclerre

Johan Leclerre

From La Rochelle, Johan Leclerre is the son and grandson of fishermen. His calling as a chef was born during family moments spent on fishing trips. He started his gastronomic career by working with Gérard Cagne, Pierre Gagnaire, Jean-Michel and Michel Lorain, Pierre and Michel Troigros, then at Alain Ducasse's Louis XII.  

In 1998 he settled in Aytré Plage, where he founded a large establishment: La Maison des Mouettes, made up of a luxury hotel, a gastronomic restaurant, and the bistrot, Le Version Original. In 2007, he opened his second bistrot, Le Café du Parc. He was forced to leave La Maison des Mouettes in 2010 due to the destructive coastal storm Xynthia. After this loss, Stéphanie & Johan settled in the historic section of La Rochelle with the new restaurant La Suite. The concept is “Gastronomy accessible to all”.

La Suite - 15 rue de la Chaîne, 17000 La Rochelle


Useful info: 

From Sunday to Thursday at 10:30am on La Cuisine

Cooking class fee: €25 inclu. VAT

Book now your cooking class