We host culinary workshops and gatherings
with menus inspired by the seasonal bounty of Burgundy.
We are a family-founded French cooking school, culinary boutique, and wine shop in the heart of Beaune, France.
The Cook’s Atelier cookbook offers a taste of Burgundy, with classic French recipes and cooking techniques, captivating photos, and stories of a family's life in France.
"A welcoming 400-page beauty filled with evocative photographs and approachable recipes, it’s a volume you’ll revisit time and again." Fine Cooking
"This 400-page cookbook isn't just straight inspiration: It's a thorough reference to their Burgundy larder, with guidance on cooking essentials, seasonal menus composed of more than 100 recipes, kitchen rituals, and techniques they insist any cook can master." Conde Nast Traveler
"If you want to master a new skill, a cooking school's book is a good place to start. Especially when it's from this French one of the same name, which is where I imagine Julia Child would have gone if she were going to school now. It has promising recipes, inviting photos, heartwarming stories and tips that will make you a better home cook." Tasting Table
“Mother and daughter Taylor and Franchini— originally from Phoenix, Ariz.—offer classic French recipes based on their cooking school of the book’s title in the Burgundy region. Seasonal dishes such as small galettes with leeks and goat cheese and green garlic soufflé are interspersed with profiles of local artisans, including pharmacist-turned- shepherd Yan Lagouge, whose sheep and goats provide milk for soft cheeses and yogurt. The descriptions and instructions are clear and practical (“The frisee wilts slightly when drizzled with a warmed vinaigrette and topped with a poached farm egg”). Menus are seasonal and thematic: a collection of dishes meant to be eaten by a roaring fire in damp weather includes baked endive gratin, while dinner in a vineyard (which the authors managed to pull off, but acknowledge was probably a once-in-a-lifetime event due to complicated logistics) ends with a buttery cake made moist with peaches and raspberries. Background information is as thoughtfully composed as the recipes: Sections on tools, basic methods and “rituals,” and a brief section on clarified butter and compound butters are helpful. The authors are remarkably adept at conveying what makes their adopted home so special, and their seductive book is likely to have readers fantasizing about their own escapes to France. (Apr.)” Publisher’s Weekly
"The Cook's Atelier, by Marjorie Taylor and Kendall Smith Franchini, is no ordinary cookery book, but a 360° love letter to French cooking, from the kitchen environment and its tools right through to the selection of ingredients, cooking techniques, and wine pairings. Serious about perfecting your culinary skills? This book is for you." Image Magazine, Ireland