There are of course also other cooking classes to be found at local restaurants at a range of levels; contact the tourism bureau ahead of time for information and booking. But I had fun here.
In Lyon, it could be argued that Sebastien Bouillet has an even better reputation for macarons--but there are only so many pastry shops I can duck into in a week. As with many of these success stories, you can find Mr. Seve at other locations as well, and his tarte a la praline is another remarkable, in demand treat. Its appearance, as you can see below, is a bit startling.The one non-sweet thing he produces are some very well-received savory macarons to be served as un-traditional, show-stopping appetizers; he is credited with having innovated the concept.
Oh, and I almost forgot:
I spent a memorable seven days in Lyon. I never got a parking ticket. I never figured out my friends' computer; I never forgot their generosity. Knee-deep in the general decadence, availability, refinement and contradictions of the city, having temporarily stuffed someone else's freezer with my little treasures, I was ready to come home when I saw the basketed pale green shoots outside the florist. Spring is coming--and I'd miss it in the city.