FRANCE IS ONE OF THE MOST GASTRONOMICALLY BLESSED COUNTRIES OF THE WORLD. IN THIS FIVE-DAY CONCENTRATED CAPSULE, WE ENJOY PRIVATE SESSIONS WITH GREAT CHEFS FROM VARIED BACKGROUNDS. THEY WILL NOT ONLY SHARE THEIR PROFESSIONAL TECHNIQUES, BUT ALSO HELP US TO DEVELOP THE CREATIVE CULINARY SPIRIT APPROPRIATE FOR SELF-EXPRESSION. WE WILL RETURN HOME WITH DELECTABLE RECIPES AND A MEANINGFUL APPRECIATION FOR THIS RENOWNED CULTURAL TRADITION.

We are guests at the Victoria Palace Hotel, a hidden treasure situated just off the lively rue de Rennes in the heart of Paris' Left Bank. James Joyce started Finnegan's Wake here, and it was described as "the most elegant and most restful hotel in Paris" by the surrealist painter Giorgio de Chirico. The tastefully appointed rooms with their Louis XVI décor are designed with every modern amenity. The owner of the Victoria Palace joins us the evening of your arrival for a champagne reception.

Tuesday

We spend a day in the country in Le Perche with Marianne Paquin, culinary expert and author of Desserts Traditionnels de France. Marianne invites us to her charming 18th century family home where we roll up our sleeves and learn to use the basic French dough pâte à choux in preparing an entire meal, from the appetizer to the main course and dessert. We then indulge in our very own mouth-watering creations while savoring the regional wines. Marianne also shares her artistic talents for designing simple, yet visually enticing table settings. On our way back to Paris, we visit private country manor houses.

Wednesday

The internationally acclaimed Cordon Bleu invites us to an exclusive demonstration and workshop. For over a century, this cooking school has grown to become a leading authority on culinary training. Hands-on experience under the supervision of the master chef allows us to innovate and perfect our skills--even the beginners among us will blossom! From foie gras to soufflés, there are temptations for even the most sophisticated palate.

Thursday

In the morning, we visit several boutiques laden with treasures to adorn the most discriminating dinner table--from Dîners en Ville to the Villa Marais, chic, modern table accessories are captivatingly displayed. Our stop at Dehillerin, the most famous cookware shop in Paris, is a must for the well-equipped kitchen. We then enjoy lunch at L'Ambroisie, located on Place des Vosges. The décor is understated, but this is indeed a pilgrimage to a high temple of gastronomic delights. In the afternoon, we leave for Montreuil, a Parisian banlieu known for its contemporary artists' studios. Surrounded by paintings by Ben-Ami Koller, we are inspired to perfect our skills with his wife Annick, a wonderfully creative chef and former restaurateur. Her mousse glacée á l'alcool de mirabelle is sheer ecstasy.

Friday

We travel just over an hour from Paris to Sens in Northern Burgundy where we are the guests of Toni and Jean-Claude Tindillier. Jean-Claude was admitted in 1979 to the Association de Maître Cuisinier de France, the premier association of French chefs. First, Toni explains the art of buying produce and provisions for a classic Burgundian meal at the open-air food market. Then, in nearby Etigny, a delicious lunch consisting of local specialties awaits us at the 18th century familial home of Jean-Claude. After a rest in the garden or a walk in the village, we begin the afternoon cooking class. Before returning to Paris, it's time for the dégustation which includes not only our creations, but also the wines of the region such as Crémant de Bourgogne, Chablis and Irancy. We learn which wines go with which dishes, their terroir, cépage and history.

Saturday

We spend much of the day at the sumptuously elegant dream hotel of César Ritz on the historic Place Vendôme. Auguste Escoffier, friend of César Ritz and one of the most important chefs of modern French cuisine, inaugurated the kitchens of the Ritz. He is famous for creating such renowned dishes as pêche melba. A customized class just for us has been designed at the Ritz-Escoffier School of Gastronomy. We learn the intricacies of the finest French sauces--and the rest remains a surprise! Our farewell evening includes a concert performance.