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Let’s Eat The World Culinary Travel Agency offering cooking and cultural holidays around the world. Let's Eat The World

13/10/2026

Know someone who is never sure when their bread is done? Send them this.

Chef Eric's knock test is one of the things he shares in the Bread Workshop, three days in Paris from starter to loaf, with a sit-down lunch and w**e each day.

𝐍𝐨𝐯𝐞𝐦𝐛𝐞𝐫 𝟏𝟓 𝐭𝐨 𝟏𝟕.

Find out more and save your spot here: https://zurl.co/cRv6g

09/10/2026

Chef Eric doesn't do "good enough" bread. Years of watching him chase the perfect loaf taught me that.

In November he's teaching it: three full days in Paris, starter to loaf, with lunches built in because he won't sit down to eat without a glass of w**e.

Spaces are limited on purpose. 𝐍𝐨𝐯 𝟏𝟓–𝟏𝟕.

06/10/2026

Don't take our word for it. Here's what the Modena group had to say, straight from the table.

If you're in Paris this week, you picked the right time! Montmartre is harvesting grapes and drinking w**e. 💃The 𝘍ê𝘵𝘦 𝘥𝘦...
06/10/2026

If you're in Paris this week, you picked the right time! Montmartre is harvesting grapes and drinking w**e. 💃

The 𝘍ê𝘵𝘦 𝘥𝘦𝘴 𝘝𝘦𝘯𝘥𝘢𝘯𝘨𝘦𝘴 𝘥𝘦 𝘔𝘰𝘯𝘵𝘮𝘢𝘳𝘵𝘳𝘦 runs from Wednesday 7 to Sunday 11 October, and it's free!

𝗛𝗲𝗿𝗲 𝗮𝗿𝗲 𝘀𝗼𝗺𝗲 𝗼𝗳 𝘁𝗵𝗲 𝗸𝗲𝘆 𝗲𝘃𝗲𝗻𝘁𝘀 𝗳𝗿𝗼𝗺 𝘁𝗵𝗲 𝗽𝗿𝗼𝗴𝗿𝗮𝗺𝗺𝗲:

𝗪𝗲𝗱𝗻𝗲𝘀𝗱𝗮𝘆: opening night at the 18th arrondissement town hall, 19:00 to 21:30.

𝗙𝗿𝗶𝗱𝗮𝘆 𝘁𝗼 𝗦𝘂𝗻𝗱𝗮𝘆: There's food and w**e stalls around the Sacré-Cœur, run by producers from across France.

𝗦𝗮𝘁𝘂𝗿𝗱𝗮𝘆: over fifty brotherhoods parade in full costume, including ones devoted to garlic and calf's head. They take their ingredients seriously.

𝗦𝘂𝗻𝗱𝗮𝘆: couples who are not getting married do it in public, with the district mayor presiding. A closing ball follows in the afternoon.

And while you're in Montmartre you should pick up baking and cooking skills with us! Find the right class here: https://bit.ly/Booking-a-cooking-class-October

The history of the Clos Montmartre vineyard and the full festival programme in English are on our blog. https://bit.ly/Montmartre-Harvest-Festival-2026

𝗖𝗼𝗼𝗸'𝗻 𝗪𝗶𝘁𝗵 𝗖𝗹𝗮𝘀𝘀 𝗣𝗮𝗿𝗶𝘀 — 𝗖𝗼𝗼𝗸𝗶𝗻𝗴 & 𝗕𝗮𝗸𝗶𝗻𝗴 𝗖𝗹𝗮𝘀𝘀𝗲𝘀 𝘁𝗮𝘂𝗴𝗵𝘁 𝗶𝗻 𝗘𝗻𝗴𝗹𝗶𝘀𝗵 𝗮𝗻𝗱 𝗹𝗼𝗰𝗮𝘁𝗲𝗱 𝗶𝗻 𝗠𝗼𝗻𝘁𝗺𝗮𝗿𝘁𝗿𝗲.

02/10/2026

Modena wouldn't have been Modena without the people who opened their kitchens, farms, and cellars to eight strangers for a week.

Thank you to Ilaria, who ran her kitchen at Villa Agavì like it belonged to all of us.

To Andrea and everyone at Food Valley, who got us into rooms most visitors never see.

To Alessio, Francesco, Georgia, Garry, Caterina, Giulia, Camilla, Luca, and Luigi, every one of you made this week what it was.

This is what a small group actually gets, and we don't take it for granted.

30/09/2026

Somewhere between the appetizer and dessert, your kid will stop asking for help and start giving it.

𝘊𝘶𝘪𝘴𝘪𝘯𝘦 𝘦𝘯 𝘍𝘢𝘮𝘪𝘭𝘭𝘦 is our family cooking class, pairing one adult with one child aged 9 to 15 for a full 3-course French menu, taught in English by one of our chefs. You cook it together, then sit down together and enjoy your creations.

Book your place in class using the link and dm us with any questions! https://tinyurl.com/Family-Cooking-Class-Paris

𝗖𝗼𝗼𝗸'𝗻 𝗪𝗶𝘁𝗵 𝗖𝗹𝗮𝘀𝘀 𝗣𝗮𝗿𝗶𝘀 — 𝗖𝗼𝗼𝗸𝗶𝗻𝗴 & 𝗕𝗮𝗸𝗶𝗻𝗴 𝗖𝗹𝗮𝘀𝘀𝗲𝘀 𝘁𝗮𝘂𝗴𝗵𝘁 𝗶𝗻 𝗘𝗻𝗴𝗹𝗶𝘀𝗵 𝗳𝗼𝗿 𝗳𝗮𝗺𝗶𝗹𝗶𝗲𝘀 𝘄𝗵𝗼 𝘄𝗮𝗻𝘁 𝘁𝗼 𝗰𝗼𝗼𝗸, 𝗹𝗲𝗮𝗿𝗻 𝗮𝗻𝗱 𝘁𝗮𝘀𝘁𝗲 𝘁𝗼𝗴𝗲𝘁𝗵𝗲𝗿.

29/09/2026

What I'm actually looking forward to in Peru: ceviche, a pisco sour, causa limeña — the food, obviously, always the food.

But also the people. Former guests who've trusted me with a second culinary holiday, new guests I'm about to bring into the fold for the first time. Watching the week unfold through their eyes lets me see, again, things I've already seen — and somehow appreciate them fresh each time.

I've got a catch-up planned with Claudia (.organiza) — a Lima friend, and the queen of organizing, her business handle says as much — who's promised to show me what's new since I was last there. A love of food is a genuinely reliable way to meet interesting people. This tour is proof of that as much as it's proof of anything about the food itself.

Gamarjoba. Gaumarjos. Two words that'll get you through most of a Georgian evening: hello, and a toast.Learning even a h...
25/09/2026

Gamarjoba. Gaumarjos. Two words that'll get you through most of a Georgian evening: hello, and a toast.

Learning even a handful of words before a trip changes how a place receives you. Not fluency — just enough to show you tried. Full guide to the basics here:https://zurl.co/nLVBc

24/09/2026

Meet the 𝘦𝘯𝘵𝘳𝘦𝘮𝘦𝘵 😍 It's a layered mousse cake, usually with a thin sponge base, a mousse or two, sometimes a hidden fruit or crunchy center, all built inside a mold and chilled until it sets into that clean, sliceable shape.

You build one from scratch, layer by layer, in our Fall season French Desserts class, alongside crème brûlées, seasonal tarts, and financiers, with our chef walking you through every step.

Book your place in our French Desserts Class in Paris and find out more! https://tinyurl.com/French-Desserts-Class-Paris

𝗖𝗼𝗼𝗸'𝗻 𝗪𝗶𝘁𝗵 𝗖𝗹𝗮𝘀𝘀 𝗣𝗮𝗿𝗶𝘀 — 𝗖𝗼𝗼𝗸𝗶𝗻𝗴 & 𝗕𝗮𝗸𝗶𝗻𝗴 𝗖𝗹𝗮𝘀𝘀𝗲𝘀 𝘁𝗮𝘂𝗴𝗵𝘁 𝗶𝗻 𝗘𝗻𝗴𝗹𝗶𝘀𝗵

22/09/2026

Our first-ever Africa tour — food, culture, and a version of the country most people don't picture when they hear the name.

This is an exciting one — well, okay, they're all pretty exciting, but if you, like me, dreamed of Zanzibar and wanted to explore new places where the welcome is warm, the food is hearty, and the stories are compelling, then come with me to Tanzania.

Our first booking is in the works.

If you've been thinking about this one, tell me — DM me directly or see the full trip details and reserve your spot here: https://zurl.co/SWV0i

22/09/2026

If you’re in Paris this November (15-17) or know someone who is, don’t miss Let’s Eat The World’s 3 Day Masterclass to learn how to make better bread with our founder Chef Eric Fraudeau! 🥖

19/09/2026

Attention bread lovers!

How many of you have tried making bread at home? If you ever wanted to up your breadmaking game, I've got good news for you.

Chef Eric leads a 3-day bread workshop in Paris this November — hands in dough, a real understanding of what makes bread bread, not a demo you watch from a stool.

𝐍𝐨𝐯𝐞𝐦𝐛𝐞𝐫 𝟏𝟓–𝟏𝟕.

See the workshop details and book your spot here: https://zurl.co/DpkhA

18/09/2026

When you're with someone who knows the territory and the produce, you know you're in good hands.

That's Triana market with Chef Sam — not a tourist stop, the place he actually shops. This tour isn't a cooking-school-adjacent sightseeing week. It's not built around watching from a distance either.

It's hands in the produce, questions answered by someone who's been shopping this market his whole life, a kitchen that's genuinely his.

See the full week and details here: https://zurl.co/XOdjR

Soufflés don’t need to be vanilla. This season in our French Desserts Class, we’re whipping up pistachio soufflés! Light...
16/09/2026

Soufflés don’t need to be vanilla. This season in our French Desserts Class, we’re whipping up pistachio soufflés! Light, airy, and packed with the nutty flavor that makes September in Paris taste like fall.

We’ll show you how to get the rise, the flavor, and your next dinner party showstopper! https://tinyurl.com/Paris-French-Desserts

What flavor are you making your soufflés at home?

Did you know straight croissants mean 100% butter, and curved ones mean margarine or vegetable oil is in the mix?It's a ...
13/09/2026

Did you know straight croissants mean 100% butter, and curved ones mean margarine or vegetable oil is in the mix?

It's a distinction bakers have followed for decades. The names even reflect it: 𝘤𝘳𝘰𝘪𝘴𝘴𝘢𝘯𝘵 𝘢𝘶 𝘣𝘦𝘶𝘳𝘳𝘦 for the straight, all-butter version, and 𝘤𝘳𝘰𝘪𝘴𝘴𝘢𝘯𝘵 𝘰𝘳𝘥𝘪𝘯𝘢𝘪𝘳𝘦 for the curved one made with margarine.

In our croissant class, you’ll be laminating with butter, so you can guess which shape you'll find in our kitchen.

Learn the technique to mix, shape, roll, and bake them yourself in a croissant class in Paris. https://tinyurl.com/Croissant-Class-in-Paris

𝗖𝗼𝗼𝗸'𝗻 𝗪𝗶𝘁𝗵 𝗖𝗹𝗮𝘀𝘀 𝗣𝗮𝗿𝗶𝘀 — 𝗖𝗼𝗼𝗸𝗶𝗻𝗴 & 𝗕𝗮𝗸𝗶𝗻𝗴 𝗖𝗹𝗮𝘀𝘀𝗲𝘀 𝘁𝗮𝘂𝗴𝗵𝘁 𝗶𝗻 𝗘𝗻𝗴𝗹𝗶𝘀𝗵.

11/09/2026

You don't just need a vacation. You need to hit something with a baking tray.

The most satisfying part of your Paris trip might not be the Eiffel Tower, but the macaron class where you get to bang a tray of perfectly piped shells straight onto the counter with our chef telling you to do it harder.

In our macaron class you'll pick up techniques to use at home, get tips straight from our chef (like placing a tea towel under the tray to save your kitchen counters), and spend the class with a room full of other food lovers in Paris, before tasting your macarons with a glass of w**e. 🥂

Sign up for a class in Paris https://tinyurl.com/Macaron-Class-Paris

𝗖𝗼𝗼𝗸'𝗻 𝗪𝗶𝘁𝗵 𝗖𝗹𝗮𝘀𝘀 𝗣𝗮𝗿𝗶𝘀 — 𝗖𝗼𝗼𝗸𝗶𝗻𝗴 & 𝗕𝗮𝗸𝗶𝗻𝗴 𝗖𝗹𝗮𝘀𝘀𝗲𝘀, 𝘀𝗺𝗮𝗹𝗹 𝗴𝗿𝗼𝘂𝗽𝘀, 𝘁𝗮𝘂𝗴𝗵𝘁 𝗶𝗻 𝗘𝗻𝗴𝗹𝗶𝘀𝗵

There's a statue above Tbilisi you can see from most of the city. Twenty meters of aluminum, a woman holding a bowl of w...
08/09/2026

There's a statue above Tbilisi you can see from most of the city. Twenty meters of aluminum, a woman holding a bowl of w**e in one hand and a sword in the other. Kartlis Deda — Mother Georgia. She's asking you something before you've said a word: are you a friend or a foe?

We come as friends. Palates ready for the supra that's coming, sure, but that statue is really the whole country in one image — hospitality that's serious about itself, warmth that's earned rather than assumed.

Belva traveled with us this past May. A few months later, she picked something that's never run before: Georgia, September 2027. No track record to point her to, no past guest to ask.

She booked on the strength of a trip we'd just done together, which is either a huge compliment or slightly reckless of her — I'm choosing to take it as the former. Belva, thank you.

First booking's in. If you want to be early on this one too, you can find all the details here: https://zurl.co/Kt81J

𝘛𝘰𝘮𝘢𝘵𝘦𝘴 𝘧𝘢𝘳𝘤𝘪𝘦𝘴 is a dish that works best if the tomatoes are good, and early September is your last window before they ...
06/09/2026

𝘛𝘰𝘮𝘢𝘵𝘦𝘴 𝘧𝘢𝘳𝘤𝘪𝘦𝘴 is a dish that works best if the tomatoes are good, and early September is your last window before they disappear from the Paris market stalls.

Hollow out ripe tomatoes and stuff them with a simple mix of meat and herbs, bound with rice or breadcrumbs. Bake until the tops are golden and the tomatoes have softened.

You can get Chef Fabrice's step by step recipe to make tomates farcis https://tinyurl.com/Tomates-Farcis-Recipe. Save the recipe before tomato season wraps up!

Picking tomatoes and other seasonal ingredients comes down to knowing what to look for at the market stall, not just in the recipe. In our French Market Tour & Cooking Class. You shop the market with your chef, then bring what you picked back to the kitchen and cook with it. https://tinyurl.com/Market-Tour-Cooking-Class

𝗖𝗼𝗼𝗸'𝗻 𝗪𝗶𝘁𝗵 𝗖𝗹𝗮𝘀𝘀 - 𝗔 𝘁𝗮𝘀𝘁𝗲 𝗼𝗳 𝘁𝗵𝗲 𝗺𝗮𝗿𝗸𝗲𝘁. 𝗔 𝗹𝗼𝘃𝗲 𝗼𝗳 𝗰𝗼𝗼𝗸𝗶𝗻𝗴.

Skip the icebreakers and hand your team a rolling pin instead! We host team-building classes for groups of up to 30 peop...
04/09/2026

Skip the icebreakers and hand your team a rolling pin instead! We host team-building classes for groups of up to 30 people in our Montmartre kitchens, hands-on and led by our chefs, in English. Pick a savory or sweet class, then sit down together and enjoy what you made with w**e and ch*****ne.

Good food, a little friendly competition over who can fold the tightest croissant, and a story to tell back at the office.

Start planning your group's class https://bit.ly/4iMrCrp

31/08/2026

Tomorrow the kitchens open again! We’ve had a restful August, and now we’ve checked the ovens, wiped down the counters, and made sure that everything's exactly where it should be for our classes tomorrow morning.

The school bells are ringing for the kids, and if you’re in Paris, you should learn something new too. Join us for a cooking or baking class and bring a new skill home with you. No exams to stress about at the end, just your creations to taste and the recipes to recreate it all at home.

See you in class! 🧑🍳 https://tinyurl.com/Our-Class-Calendar

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Callejón Amapola 4
Seville
41003

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+34629171647

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