Les Petits Farcis market classes are small and friendly, with no more than seven participants. Classes are available year-round, every day of the week except Monday. On average, two or three classes take place per week, usually Tuesday-Friday. Please contact Rosa with your preferred dates or use the reservations form.
Market tour, cooking class and four-course lunch
9.30am-3pm
195 euros per person
Cooking class and four-course lunch (no market tour)
11am-3pm
165 euros per person
Nice Street Food tour with tastings (9.30am-12.30pm)
80 euros per person
Offered on Tuesdays and Fridays.
A maximum of 8 people will be accepted. A minimum of 3 is required for the tour to take place.
For larger groups, contact us for a quote.
Nice Street Food private tour with tastings (9.30am-12.30pm)
2 people: 120 euros per person
3-4 people: 90 euros per person
5-6 people: 80 euros per person
Any day of the week except Monday, on request.
Nice Street Food private tour with tastings and lunch (9.30am-2.30pm)
2 people: 165 euros per person
3-4 people: 150 euros per person
5-6 people: 130 euros per person
Any day of the week except Monday, on request.
Teambuilding Cooking Classes
90-150 euros per person (10-20 people)
Times flexible
Contact us for details
A minimum of two people is required for a class or tour to take place. Please book at least two weeks in advance; last-minute requests may be accommodated if your visit coincides with an existing class. Payment may be made by Visa, Mastercard, PayPal, cheque or bank transfer. A 50 per cent non-refundable deposit is required at the time of booking; the remaining 50 per cent is due on the day of the class.
Les Petits Farcis
7 rue du Jésus
06300 Nice
Tel: 33 (0) 6 81 67 41 22
Dear Rosa,
Just a note before leaving Nice to let you know how much Jens and I enjoyed our cooking class with you. Having a lesson at the beginning of our vacation was the perfect way to begin. We felt so much more at home shopping in the market, enjoying Niçoise specialties and appreciating the area where we are staying.
I noticed, when reading David Lebovitz's blog, that he refers to you when writing about socca. I know that when I return home I will be entering the kitchen with renewed vigor and courage.
Thank you for a wonderful day and also thanks to Jill for making the clean-up seem all so easy.
Warm regards,
Linda Lee Henriksen, Vancouver, Canada
January 2012