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!

Valentine's Day Menu by Cook'n with Class

French Cooking Classes Let’s Eat the World Provencal Recipes Seasonal Menus Taste

Valentine’s Day Menu from a Chef’s Wife and Wine Pairings

Let’s Eat the World — February 10, 2017

Yeah, I won’t lie, there are certainly some perks to being a chef’s wife. You get to be the guinea pig for his latest recipe obsession for one. I get to watch him perfect his talents while I indulge in little tastings. And while my wardrobe may not always be …

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

Valentine’s Day Beef Wellington

Let’s Eat the World — February 8, 2017

Beef tenderloin seared, then smothered with mushrooms and foie gras and finally wrapped in a little parcel of puffed pastry and baked to perfection.

sole and salmon-tresse in orange butter sauce

Let’s Eat the World Provencal Recipes Starter Course Taste

Special Night Seafood – Salmon and Sole Braids in Orange Butter Sauce

Let’s Eat the World — February 7, 2017

Delicate salmon and sole in braids gently poached in white wine and covered with a light and fresh orange butter cream sauce.

Charlotte Chocolate Banana @cooknwithclass

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

Dessert for a Special Event Chocolate Banana Charlotte

Let’s Eat the World — February 5, 2017

Creamy chocolate mousse and ladyfingers with flambe bananas dripping in chocolate sauce.

Stuffed Zucchini flower with goat cheese, figs and ham @CooknwithClass #TastesofProvence

Let’s Eat the World Provencal Recipes Starter Course Taste

Stuffed Zucchini Flowers with Goat Cheese, Figs and Ham

Let’s Eat the World — October 4, 2016

You need to try this recipe while there is still a chance of finding zucchini flowers and fresh figs in the markets of Provence…otherwise you will dream about it all winter.

Ceviche Provencal scocca @cooknwithclass

Let’s Eat the World Provencal Recipes Starter Course Taste

Ceviche Provencal Served with Socca

Let’s Eat the World — August 26, 2016

recipe by Cook’n with Class combines the flavours of the Mediterranean with South America. The fresh, citrusy ceviche is served on a layer of hummus and a touch of Nice cuisine rounds out the dish with traditional socca (chickpea flour “pancake”). The combination of flavours in Ceviche Provencal Served with Socca is perfect for a shared appetizer or as a lunch dish.

Monkfish cream of peas @Cooknwithclass @PerfProvence

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

Recipe for Monkfish with cream of peas ”a la Francaise”

Let’s Eat the World — August 15, 2016

On a recent trip to Uzès, Chef Eric Fraudeau of Cook’n with Class (Uzès and Paris) created this recipe for Monkfish with cream of peas at a market cooking class. It was delicious and a clever pairing of the pea soup base with the smoky bacon.

Dark Chocolate Ganache Apricot dessert @CooknwithClass @PerfProvence

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

Apricots with Dark Chocolate Ganache and Tarragon

Let’s Eat the World — August 11, 2016

This recipe was the grand finale of a market cooking class at Cook’n with Class in Uzès. The dessert can be made with other stone fruit (peaches, nectarines, plums) or even with strawberries. However, the key is that the stone fruit should not be overly ripe, as the ingredients naturally create a juice.

Mussels Cream Soup with Saffron and Leek @Cooknwithclass

Let’s Eat the World Provencal Recipes Soup Taste

Cook’n with Class Mussels Saffron and Leek Soup

Let’s Eat the World — March 30, 2016

The program covers some classic Provencal dishes, but also offers a chance to discover unique wine pairings and the opportunity to meet local producers in the markets. This easy recipe for Mussels Cream Soup with Saffron and Leek comes from the kitchen at Cook’n with Class. Enjoy!

Brandade Souffle Brandade de Morue Nimoise Cook'n with Class #Uzes @Cooknwithclass

Let’s Eat the World Provencal Recipes Starter Course Taste

Cook’n with Class Brandade “Souffle”

Let’s Eat the World — December 16, 2015

Brandade de Morue Nimoise (Mini Brandade Souffle) is a southern French classic recipe. It’s usually served with slices of crusty bread and raw vegetables, and goes well with a crisp, dry white wine.This is a Brandade that is served hot as opposed to the aperitif version that is spread on bread.