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$145 per guest
ClassBento money-back guarantee
Our mission is to improve mental wellbeing through our workshops and experiences. We curate our teachers and hosts carefully to ensure that they are of high quality.
That's why we provide a money-back guarantee*: If you're unsatisfied with this experience, just leave it at least 20 minutes before it ends, and tell us (the ClassBento team) the reason for your dissatisfaction within 4 hours of that time, and we'll provide you with a refund.
* We may choose to limit our refund per customer at $1000. In some rare cases, we may also require you to show us your photo ID before we process the refund.
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ClassBento money-back guarantee
Our mission is to improve mental wellbeing through our workshops and experiences. We curate our teachers and hosts carefully to ensure that they are of high quality.
That's why we provide a money-back guarantee*: If you're unsatisfied with this experience, just leave it at least 20 minutes before it ends, and tell us (the ClassBento team) the reason for your dissatisfaction within 4 hours of that time, and we'll provide you with a refund.
* We may choose to limit our refund per customer at $1000. In some rare cases, we may also require you to show us your photo ID before we process the refund.
How can we help?
Request private event / custom date
Gift this class See class dates Join waitlist for new dates FAQs Something else
Gift this class See class dates Join waitlist for new dates FAQs Something else
Q: What's the cancellation policy?
A: Free to cancel or reschedule up until 2 days before the class
Q: How long does the class run for, and what's the price?
A: 3 hours, $145 per guest
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French Cooking Class: Classic Bouillabaisse Experience San Francisco
Learn to cook a delicious French dish at this cooking class.
ClassBento donates
with every booking to
3 hours
1 to 15 guests
$145
What you'll do
redeem
Get 15% off gift cards, using the code GIFTING15 in the checkout.
Offer ends soon.
arrow_right_alt arrow_downward- Spanish olives with anchovies, a selection of artisan cheeses, and acme olive bread.
- Seasonal green salad.
- Bouillabaisse with saffron, fennel, tomatoes, thyme, mussels, clams, and rockfish or snapper.
- La quesada with local berries.
Please note: Public dates for this class require at least 4 guests to run. In the unlikely event that we don't reach this number, we'll cancel the class; in this case we'll inform you and allow you to get a refund or reschedule, so please watch your email/SMS one day prior to the class.
celebration
Knowledge required
Beginner-friendly.
What you'll get
All ingredients and equipment needed for the class.
What to bring
Guests are welcome to bring wine and beer to enjoy during the class.
Suitable for
This class is great for individuals and couples as well as for a date idea, team building activity or bachelorette party.
This experience would also be a unique gift for her, gift for mom or gift for couples.
Your teacher
James grew up on a 50 acre horse farm near the Salinas Valley. His great grandfather emigrated from Yugoslavia into the Central Valley and started an apple farm. His grandfather later moved to the very fertile Salinas Valley and started one of the first produce companies. It was called Sun Harvest. My mother raised us mostly on local fruits and vegetables though there was still the occasional cooking “out of a can” given the generation. Canned beets! The one thing we always had was a bowl of fresh fruit, cut up and put into a bowl for us before we went to bed.James earned a masters in Spanish literature and linguistics through Middlebury College and lived in Spain for two years. He later entered into the technology business and worked at various advertising agencies in San Francisco over a 12 year period. Along the way he started cooking as "therapy" for his corporate day job. CookWithJames was created 15 years ago as an underground supper club. James would prepare multiple course regional Italian and Spanish dinners in his home for guests and friends. James staged at Quince restaurant after they opened in 2004, and has also lived and cooked in both Italy and Spain. After leaving his day job in advertising in 2009 James launched CookWithJames as a full-time business, offering private sit-down dinners as well as cooking class parties for all occasions.
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