La Cuisine de Leki in the News Paper

Great pride: a cooking class with Leki was listed this summer among the best activities to do in Aix-en-Provence!

In July, a journalist played the role of a mystery guest and took part in a cooking class with Leki. He shared his experience in a full-page feature on page 3 of the July 22, 2025 edition.

The glowing article he wrote even caught the attention of the President of the Provence-Alpes-Côte d’Azur region, Mr. Renaud Muselier.

The article highlights the conviviality of the experience, the quality of the meal prepared, and the charm of the cooking studio.

Read below the article.

We tried for you

In the heart of Aix-en-Provence, Emmanuelle Poublan hosts Provençal cooking workshops that celebrate conviviality and seasonal produce. We had the good fortune to attend one.

Provençal stew, grilled fish with ratatouille, ravioli with a variety of fillings… Such is the repertoire of La cuisine de Leki, Emmanuelle Poublan’s culinary workshop. Here in Aix-en-Provence, she offers shared cooking experiences that begin with a trip to the market and a stroll through the city center. That day, Provence came alive in the form of stuffed squid and crêpes, which we prepared alongside an American family. Indeed, American, Australian and Canadian guests make up the majority of her clientele.

We gather with our small group at Place Richelme. Emmanuelle invites us to taste apricots and cherries before filling her basket for the feast to come. After a brief but engaging tour of the town, we step into her kitchen, a cozy apartment on Rue Fermée. “After ten years working as a consultant in Paris, I discovered in Munich—while helping friends in their restaurant—that cooking had become a true passion. When I arrived in Aix-en-Provence, I opened La cuisine de Leki,” she explains. She also studied nutrition. The name Leki is both a contraction of “l’équipe vers l’équilibrealimentaire” (“the team for balanced eating”) and a nod to the German word “lecker”, meaning tasty—three values embodied in her philosophy. “People even call me Leki or Madame Leki now,” she adds with a laugh. “It has a nice ring to it.”

Not a Cooking Show

We begin the recipe by chopping onions and garlic, which are gently sautéed with smoked bacon. The mixture is deglazed with white wine before adding diced tomatoes, zucchini, squid tentacles, and aromatic herbs. The stuffing is ready. “I want to share the convivial spirit of French cuisine,” Leki insists. “These aren’t classes where I rap your knuckles. I’d rather see my guests cook for themselves than sit back and watch a culinary performance.”

Once stuffed, the squid are lightly browned in olive oil before being flambéed with pastis—an unmistakable Provençal touch. They are then simmered in a rich tomato sauce with bouquet garni and the remaining stuffing.

Meanwhile, the children have been entrusted with making crêpes, and must now demonstrate the technique to their parents. “You pour the batter and spread it with the tool. Don’t press too hard or you’ll tear it,” instructs 12-year-old Spencer to his mother, Hillary. When Leki steps in with some guidance, her son immediately objects: “You can’t ask for help—that’s cheating!” Hillary’s first attempt turns out rather clumsy, unlike the children’s (and ours, we might add).

A Cuisine of the Seasons

At last, the moment of truth: we sit down to eat. The steaming casserole is brought to the table, and the squid are served with Camargue black rice. True to the convivial spirit of the meal, conversation flows easily—about the participants, and especially about our host’s culinary philosophy.

Usually, Emmanuelle offers her guests a choice among ten dishes, though she sometimes accommodates special requests. There is, however, one rule to which she never yields: only seasonal produce is used.

The squid prove a triumph, though one child leaves a small morsel on their plate, making us secretly long for it—though good manners prevent us from asking. Fortunately, the casserole still brims with fragrant sauce, which we eagerly mop up with slices of bread.

We return to the office well-fed and enlightened, albeit with lingering doubts about our English.

Her workshops are a resounding success: participants leave with recipes that are simple to recreate at home, taught in a manner far more engaging than traditional cooking classes. And a happy bonus: they can be enjoyed in both French and English.

— Mathieu Alfonsi

This article has drawn the interesst of the region's President tha

t wrote Leki a customized letter.

"La Provence, in its July 22, 2025 edition, published an article devoted to you personally.

It is a fine and well-deserved tribute to your Provençal cooking workshop. Your passion for culinary transmission and well-being is evident in every detail of your project. I wish you every success in your future gastronomic endeavors. Your talent and dedication contribute, beyond any doubt, to the vitality and renown of our Provence-Alpes-Côte d’Azur region.

This well-earned recognition of your work truly deserves to be commended.

Please accept, Madam, the assurance of my highest consideration."