WIN A TRIP FOR TWO TO FRANCE!

To celebrate the release of The Food Lover's Guide to Paris 5th edition, our fabulous publisher Workman Publishing is offering the chance to win an amazing trip for two to France. The trip includes airfares, 3 days in Paris and a chance to dine in locations featured in the guide. Enter on the Workman website. Bonne chance!!

The Food Lover's Guide to Paris - 5th edition

The Food Lover's Guide to Paris - 5th editionI am very excited to announce the release of the completely updated 5th edition of  The Food Lover's Guide to Paris. The “book that cracks the code” to Paris is newly researched, newly written, newly designed, and includes nearly 500 of Paris’s finest gastronomic addresses, some 40 recipes, and is beautifully illustrated with all new black and white photographs of Paris. Order now from Amazon, Barnes and Noble and Indiebound. The book is the perfect companion to The New Food Lover’s Guide to Paris app for the iPhone and iPad, available from foodloversparis.com or directly from the iTunes store.

THE NEW FOOD LOVER'S GUIDE TO PARIS: IMG_7231.jpgan app for the iPhone (also functions on iPad)

For more information:
www.foodloverparis.com
To download now from iTunes click here.

PATRICIA'S STORE

Le Creuset Enameled Cast-Iron 15-1/2-Quart Oval French Oven, Red

In class and in casual conversations, I am constantly asked which tools I find essential in the kitchen. And so with Amazon’s help I have put together a list of equipment – from small silicone baking brushes to bigger items like ice cream machines, smokers, steamers, and pasta cooking pots – that I love to use every day as I test recipes or cook for friends.

KitchenAid Artisan 5-Quart Stand MixerThere are favorite pantry items too, which must always include the intense oils from Leblanc, pasta from Rustichella d’Abruzzo, and other favorites that you’ll see as you go through the Patricia Wells Selections.

Click here to enter my store facebookand Google+

Join the Patricia Wells Email list

Class schedule

Join the Patricia Wells
Email list

BLACK TRUFFLE COOKING WORKSHOP
January 20 to 24, 2014 (Completed)
January 19 to 23, 2015

2014 PARIS COOKING CLASSES
February 24 to 28, 2014 (Completed)
March 10 to 14, 2014 (Completed)
March 24 to 28, 2014 (Completed)
March 31 - April 4, 2014 (Special Private Class - Full)

2015 PARIS COOKING CLASSES
March 23 to 27, 2015
April 6 to 10, 2015 (Full)
April 20 to 24, 2015 (Full)

2014 PROVENCE COOKING CLASSES
May 25 to 30, 2014 (Special private class - Full)
June 8 to 13, 2014 (Full - Wait list)
June 22 to 27, 2014 (Full - Wait list) 
September 7 to 12, 2014 (Full - Wait list)
September 21 to 26, 2014 (Full - Wait list)

2015 PROVENCE COOKING CLASSES
June 7 to 12, 2015
June 21 to 26, 2015
September 6 to 11, 2015
September 20 to 25, 2015

Click here to enroll in a 
Patricia Wells cooking class

Am I eligible for a discount?
Click here to see our FAQs

Click here to make a Final Payment

Click here to be added to the wait list for a class

COOKING CLASSES

A personal highlight at the Friday lunch as we wrap up each week’s class – whether we’re in Paris or Provence --  is how our students respond when I ask, “What’s your best takeaway? What’s the best thing you got out of the week?”

It may be my simple method for cooking garlic without burning it, inspired by Joël Robuchon many years ago. Or my “new” trick for slicing onions. Students always part with newfound knowledge of knife care after Walter’s complete knife-sharpening class. And in Paris and Provence students are constantly surprised (and pleased) by the variety and simplicity of my repertoire of fruit and herb sorbets, while everyone’s wine knowledge soars as the week goes on.

At week’s end we also vote for Best Taste of the Week and I am always delighted to see a wide variety of faves. While lemon verbena sorbet wins hands down as the perennial favorite, votes go to everything from a humble poulet rôtie  to last season’s winners of brine-cured steamed salmon, tomato tatins, and spicy eggplant.

But more often than not, the answer reflects the personal relationships that develop and evolve during the week. We bond with new friends, the bonds with long-time friends grow tighter.

Generosity, conviviality and lifestyle are the qualities we try to demonstrate as much as knife techniques or the essentials of searing. An open sharing is at the basis of French joie de vivre.  It is also the aspect that matters most to me about the celebrated French art de vivre. We hope you’ll come, but even more, if you do come, we want you to be among the many who leave saying “This has been the best week of my life.” Nothing makes me happier.



RSS Feed
Blog
THE FOOD LOVER'S GUIDE TO PARIS BOOK SIGNING AT WH SMITH: APRIL 8

This coming Tuesday, April 8, the lovely people at WH Smith will be hosting a book signing and talk around the release of the 5th edition of The Food Lover's Guide to Paris. I will be signing books between 6–7PM and giving a presentation on the guide from 7–8PM. Hope to see you there!

WH Smith
248  rue de Rivoli, Paris 1
TEL:  + 33 1 44 77 88 99
www.whsmith.fr

CORETTA, A NEW BISTRO THAT'S WORTH A DETOUR

Coretta, the three-week old modern bistro that’s a collaboration of three favorite Parisian restaurateurs, is a win! Chef Jean-François Pataleon of L'Affable in the 7th, and Beatriz Gonzalez and her husband, Matthieu Marcant, of Neva Cuisine in the 8th , have teamed up to create a super contemporary, approachable, just-good-food bistro that’s totally right for the times. The airy, two-story, expertly designed restaurant on the Rue Cardinet in the 17th overlooks the recently created Martin Luther King Park, and is aptly named after King’s wife, Coretta. I love the wood and marble design, the simplicity, the modern menu with food that’s just familiar enough and surprising enough to make us all happy. Do try the anguille fumé or smoked eel, teamed up with thin slices of raw veal, and a satisfying, creamy horseradish bouillon.  Silken mackerel is paired with miso, apples and ginger in a light, refreshing first course. I admired the elegant, aesthetic presentation of the lightly salted cod (cooked to perfection, breaking into giant alabaster flakes) flanked by a kaleidoscope of lightly pickled vegetables: turnips, beets, and radishes. The ris de veau --- veal sweetbreads – is already a bistro favorite here, served with panais (parsnips) cooked three ways: chips, mashed, braised. It was lunchtime, and I was not really in the mood for dessert , but soon I was glad that I changed my mind. Here, a simplified version of Beatriz’s chocolate sphere from Neva Cuisine is turned into a single chocolate disc, perched on a spicy pineapple concoction, melting into a puddle as warm chocolate sauce is poured over all. The prettiest dish of the day (photo) was the clementine sorbet joined by slices of fresh clementine, bites of crispy meringue, and a lemony yuzu (a pungent Japanese citrus), mascarpone-like cream. A few sips of Yves Cuilleron’s well-priced (7€ a glass) pure Roussanne vin de France rounded out the meal with perfection. Baker Jean-Luc Poujauran’s crusty bread is served from a warming wooden box, accompanied by a fat pat of soft butter. Downstairs , there’s a brief but appealing tapas menu.

151 bis, rue Cardinet, Paris 17. Tel: +33 1 42 26 55 55. Métro Brochant. 24€ lunch menu, 33€ and 39€ evening menus, à la carte 45 to 70€. Open Monday- Saturday. Closed  Saturday lunch and all day Sunday.

Books