Miette Culinary Studio

Located in the heart of Greenwich Village, Miette Culinary Studio offers cooking classes, private culinary events (including birthday, engagement, and anniversary parties), corporate events, and catering. The intimate setting is a charming mix of antiques and French countryside style. Whatever your event, it is sure to be a fun and memorable experience at Miette.

Classically-trained Belgian chef Paul Vandewoude, formerly of Le Zinc in Tribeca and Tartine in the West Village, teaches professional techniques and shares his most popular recipes in hands-on sessions. Students learn tips of the trade while preparing recipes, and they dine together at the end of each class. For parties and corporate events a customised menu is created, and Chef Paul leads guests and participants in preparing a wonderful meal together.

Private lessons are also available.

Cater Your Summer Parties with Miette!

Miette Culinary Studio can bring a roster of zingy finger foods to you here in Manhattan or outside the city. Chef Paul and Chef Sui Lon have teamed up to develop a mouth-watering menu, taking their inspiration from years of restaurant experience and the rave reviews of their customers. Contact us for a complete price list.

Need a space to gather your guests? Have your Miette-catered cocktail party at a Meatpacking District gallery. For parties of up to 40 people, this gallery on the 4th floor of a landmark building brings your event to the hottest neighborhood in Manhattan.

Call for more information, or to make an appointment to see the space.

Savory Hors d ’Oeuvres and Sweet Bites: (more on the catering page)

Herb Crusted Shrimp with roasted garlic purée and chilies flakes
Miniature Crab Cakes with lemon tartar sauce
Curried Shrimp Empanadas
Fresh Salmon Salad roll in rice paper with peanuts, daikon, carrots, and salmon roe
Smoked Salmon Mousse with Lemon Zest in Dill Crepes
Spicy Tuna Tartare with avocado and apples in cucumber cups or endive leaves
Mini Rosemary Chicken Burgers with coleslaw and aioli
Chicken with Pancetta and Garlic Chive Turnovers with an herb buttermilk dressing
Chicken Satay with spicy peanut sauce
Roast Duck in rice paper with noodles, peppers, arugula, mint, and a sesame hoisin sauce
Fava bean puree on herb crostini with roasted cauliflower, drizzled with hazelnut oil
Grilled cheese with truffle oil and baby celery
Basil Crepes with ginger ratatouille and balsamic glaze
Cranberry and Stilton puffs
Arepas (corn cakes) with spicy salsa and avocado sauce
Fried Tofu Satay with spicy peanut sauce
Gougeres
Phyllo purses filled with truffle risotto
Beet Tartare with crème fraiche on rice crackers
Miniature Warm Chocolate cakes with fresh whipped cream
Cinnamon and Sugar Dusted Phyllo Cups with fresh berries and whipped ginger mascarpone and caramel sauce
Cheesecake lollipops rolled in graham cracker
Pecan pie squares
Lemon curd tartlets