One word: NETWORK with your contacts here in the U.S.
Keep in mind I am not French so I do not know the "official" answers.
A couple question first?
- What is your profeciancy?
- How well do you speak French?
- Have you ever been to France?
- Can you think, w/o hesitation in metric?
- And why only a month? What do you hope to experience in a month? It would take you that long to learn the menu and where the pots are kept.
If by "work" you mean get paid, it won't happen. Unless you are already an E.U. citizen or can arrange for a quickie marraiage to one. But even then getting a work permit can take weeks(months)? And forget working "under the table" That went away in about the 1980's. There are HARSH penelties if employers are caught with employee w/o papers. This is especially true in Paris, but read below for other parts.
There are educational "stages" that are arranged by the government. Again you won't be paid, but in many cases lodging is arranged and it can be easier to connect if you don't have any networking contacts. However I would be hard to believe that anyone would take you for less than 3-6 months. You might try the ACF for info, but you might have to be a member.
I have worked in 3 different French restaurants. I was working my summers as a private chef on yachts that were based in Antibes. I was very familiar with living in France, and the language. The job allowed me to meet several excellent chefs and food purveyor (butcher etc..) In the "off" season I used these contacts to find "work". At first I wasn't paidm but later I was paid cash. The third time I was living in Paris for language study. I went around to small restaurants and passed out small slips of paper that said I was a chef and looking to swap conversation with other chefs. (They speak French/I speak English) At the time I just wanted to talk about food. As it turns out one person I found was head chef, and we just hit it off etc...
I have to say that the experience was good but not earth shattering. Again, I had been living and working in French culture already so there was no novelty. I did far more advanced, and more "French" food here in the U.S. (and I was working at 2-3* and G.M. rated resturants). Tradition plays a bigger part than French people realize and we Americans are used to being confined to. And the metric kept catching me up. Answer quick: What temperature do you cook Creme Brulee to? In Celcius? (Stupid American system)
It would be interesting to know your motivations, or what you are hoping to gain. It might be easier to answer your question that way. Good luck.