Let’s Eat the World

Let’s Eat The World - Culinary Experiences for Travel Lovers

Formerly known as Cook’n With Class Uzès, Let’s Eat The World - Culinary Experiences for Travel Lovers continues the tradition of offering exceptional culinary adventures around the globe. Founded by Yetunde Oshodi-Fraudeau, a passionate food and travel expert, Let’s Eat The World builds on the success of the original Cook’n With Class brand, which started in 2007 in Paris. Our cooking classes, taught in English, have introduced countless tourists and locals to the art of French cuisine, from mastering traditional French baking to creating exquisite desserts and exploring bustling French markets.

In 2015, alongside her husband, Chef Eric Fraudeau, Yetunde expanded the Cook’n With Class brand to southern France with the opening of Cook’n With Class Uzès, focusing on Mediterranean and Provencal cuisine. This location quickly gained popularity with its hands-on French market classes and the beloved culinary holiday tour - A Week in Uzès.

In 2020, recognizing the desire for more diverse culinary experiences, Yetunde launched the new brand, Let’s Eat The World - Culinary Experiences for Travel Lovers. This rebranding marks an exciting evolution from a local cooking school to a global culinary adventure brand. Under Yetunde's leadership, Let’s Eat The World now offers a range of experiences, including vacation tours, masterclass workshops, and innovative private online cooking classes that bring the flavors of French, Mediterranean, and Spanish cuisine directly into your home.

Chef Eric Fraudeau serves as the head chef for our Uzès location and acts as the culinary advisor for all of our tours, ensuring that each culinary experience is rooted in authenticity and excellence.

Join us for unforgettable food and wine adventures, whether it's in Uzès, Paris, Seville, Spain, Parma, Italy, or Tbilisi, Georgia, with even more exciting destinations on the horizon. For those who prefer the comfort of their own kitchen, our online cooking classes are the perfect way to experience the flavors of travel from home.

Discover the world through food with Let's Eat The World, and follow us on social media for updates and a behind-the-scenes look at our culinary journeys!

Fish & Seafood Let’s Eat the World Main Course Provencal Recipes

Squid Ink Pasta with Squid

Let’s Eat the World — September 28, 2018

This Squid Ink Pasta with fresh squid and tomatoes is a striking main course. The black pasta, red tomatoes and squid are a wonderful savoury combination. Enjoy any time of year.

Lentil Sausage Sweet Paprika Soup Cook'n with Class

Let’s Eat the World Provencal Recipes Soup Taste

Hearty Lentil Soup with Sausage and Sweet Paprika

Let’s Eat the World — September 24, 2018

This recipe for lentil soup with sausage, lots of vegetables and a hint of sweet paprika is a filling meal for lunch or dinner. Bundle up and enjoy the change of seasons.

Dessert Flans, Puddings Let’s Eat the World Provencal Recipes Taste

Pêche Peach Melba with Raspberry Coulis a Recipe for Stone Fruit Season

Let’s Eat the World — August 22, 2018

The only problem with stone fruit (apricots, peaches, nectarines, and plums) is that they all appear in the markets around the same time of year. What to do with the bounty of produce? Make dessert of course. Enjoy this easy recipe for Peach Melba – Pêche Melba with a raspberry coulis. This …

Dessert Flans, Puddings Let’s Eat the World Taste

Lemony Sweet Verbena Ice Cream to Beat the Summer Heat

Let’s Eat the World — August 7, 2018

It’s not hard to make ice cream, and even easier with an ice cream maker. This version made with fresh verbena is a lovely tangy summer treat.

Spring Recipe Asparagus Asparagus with Orange Maltaise Sauce

Let’s Eat the World Provencal Recipes Starter Course Taste

Spring Recipe Asparagus with Orange Maltaise Sauce

Let’s Eat the World — May 30, 2018

This recipe for Asparagus with Orange Maltaise Sauce is a perfect starter course for a springtime dinner, or serve it for lunch. Easy and seasonal this asparagus dish shouts “Spring is in the air.” The photo shows white asparagus only, but we recommend the two varieties for visual effect and delicious texture.

Beef Let’s Eat the World Main Course Provencal Recipes Taste

Pot au Feu is a Classic Provencal Recipe

Let’s Eat the World — May 18, 2018

Pot au Feu is a French recipe that you should have in your repertoire. A bit like a pot roast you need a large casserole a selection of meat, a few root vegetables and an afternoon.

Wild mushrooms Tastes of Provence @PerfProvence

Let’s Eat the World Provencal Recipes Soup Taste

Homemade Cream of Mushroom Soup in Under an Hour

Let’s Eat the World — April 25, 2018

Never trust anyone who doesn’t like soup. Whether your preference is hot, cold, spicy, creamy, chunky or smooth there are thousands of possible variations on this dish that requires a spoon. This Cream of Mushroom Soup will satisfy those who like their soup warm, fresh and delicious.

Let’s Eat the World Provencal Recipes Starter Course Taste

Classy Brunch Recipe L’Oeuf Parfait, with Porcini mushrooms and Parmesan cream

Let’s Eat the World — April 19, 2018

Way better than scrambled eggs! L’Oeuf Parfait, sautéed porcini mushrooms and parmesan cream is a serious upgrade to your brunch eggs. This absolutely perfect egg is slow cooked to perfection. You can also enjoy it as an appetizer or with a side salad for a light lunch. I’m sure you’ll think it is eggcellent!

Cakes & Cookies Dessert Let’s Eat the World Provencal Recipes Taste

Easy to Make Decadent Chocolate Hazelnut Yogurt Cake

Let’s Eat the World — February 12, 2018

This cake is a fun project with kids as you use one measure, a yogurt container, which makes measuring easy and cleanup even more so. The additional of chestnut flour and ground hazelnuts add rich flavour and texture to the final product. This chocolate hazelnut yogurt cake was originally published on the Cook’n with Class website.

Dessert Flans, Puddings Let’s Eat the World Provencal Recipes Taste

Summer Dessert Perfection in a Frozen Nougat with Nuts

Let’s Eat the World — June 19, 2017

One dessert that we absolutely love is the frozen nougat with its almonds, hazelnuts & pistachio. A great dessert that can even be made in advance (even by several months), if well wrapped. Make it as an individual dessert or as a terrine.