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Marie-Blanche de Broglie

by Sally Bernstein

Sally interviewed Marie-Blanche de Broglie in Paris in November of 1995. They were both attending the International Association of Culinary Professionals Conference, which Marie-Blanche was Co-Chairing.


Marie-Blanche de Broglie



Marie-Blanche de Broglie is the founder and manager of La Cuisine de Marie-Blanche, a cooking school in Paris. Since 1975, her program has focused on French cuisine and Art de Vivre, which incorporates French culinary traditions with the style, elegance and heritage of entertaining a la franÁaise. From table decoration and the placement and seating of guests to the history of French cuisine and entertaining styles, Marie Blanche is an acknowledged expert and lecturer. She also leads a cooking program sponsored by the prestigious Hotel Plaza AthenČe.

Marie Blanche is the author of The Cuisine of Normandy (Houghton Mifflin) and she produces an exclusive design of Limoges porcelain and fine table linens.

The Interview

Sally: Your school is in your home. How else does it differ from Cordon Bleu and the Ritz schools? Many years ago, when I studied with you in your home, your classes were very personal, very warm and friendly.

Marie-Blanche: I focus on home entertainment for non-professionals and people like to see a French home. Besides, sometimes I'm late and so when I'm home, I'm there.

Sally: What is your style of teaching for non-professionals?

Marie-Blanche: I offer my students recipes that take only a short period of time to prepare but are sophisticated, French recipes. They are not time consuming as many of my students are working people looking for ideas, recipes and organization.

Sally: From where do most of your students come?

Marie-Blanche: I have about 40% Americans, 25% French and the other students are from a number of other nations such as Japan, South America and Australia.

Sally: Are your classes taught in French or English?

Marie-Blanche: Both

Sally: I notice the prices at Cordon Bleu and the Ritz are about 230 French Francs each and your classes cost 600 FF each. Why is this?

Marie-Blanche: My classes last from 10:30 a.m. to 2:00 p.m. and include a complete three-course seated meal. I serve wine and the menu can be chosen by the participants.

Sally: What are the Art de Vivre classes that you teach?

Marie-Blanche: These classes are for those people who want to know how to entertain in the French style -- what protocol to use and how to be organized. For instance, drinks in the United States last quite a long while but in France they last only a few minutes. And in Japan, a man would never help a woman on with her coat -- it just isn't done. And the men are served dinner first, women are next.

Sally: I see you are associated with the Plaza AthenČe Hotel. Where are the classes, with their chef, taught?

Marie-Blanche: In my home.

Sally: Name three food experiences a visitor to Paris should not miss.

Marie-Blanche: My classes; dining at a three-star restaurant (if you can afford it); and going to one of Paris' wonderful bistros.

Sally: Tell us about the classes you teach in the country during the summer.

Marie-Blanche: I teach at my home in VendČe on the Atlantic coast between Brittany and Bordeaux. I also teach in Normandy. Each school can accommodate eight students.


For Further Information

Marie-Blanche de Broglie
La Cuisine de Marie-Blanche
18, Avenue de la Motte-Picquet
75007 Paris France
Telephone: 33 (1)
Fax: 33 (1)

Note: This information was accurate when it was published. Please be sure to confirm all rates and details directly with the businesses in question before making your plans.

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