Patricia Wells is pleased to offer a select series of cooking classes in her Paris cooking studio. Located on the charming Rue Jacob in the heart of Saint-Germain-des-Près on the Left Bank, the carefully restored artist’s atelier is designed for cooking and appreciation of the gastronomic bounty of Paris. This five-day movable feast in a comfortable, English-language environment, is designed to bring guests into Patricia’s private food world.

Guests cook with the best produce, fish, poultry, meats, cheese and breads to be found in the Paris markets. Each day's program offers something different: the prepared menus shared around the atelier table, the insider's guide to Paris’s markets and boutiques, wine and oil tastings, visits to a baker, and a meal in one of the city’s top restaurants. All instruction is in English. Recipes are geared to the home cook. Guests are supplied with aprons as well as detailed recipe booklets that are theirs to keep.

The class is limited to 7 participants. The week begins with class on Monday morning and ends after lunch on Friday. The fee is $5,500 and includes all visits, tastings, and lunches. Note that there will be some walking involved, though not more than 15 minutes. The fee does not include dinners or lodging. (A list of recommended hotels is available on this web site and will also sent to enrolled participants.)

AT HOME WITH PATRICIA WELLS (Sample Class Schedule)

Cooking in PARIS
February 28 to March 4, 2011

MONDAY:
10:30 am TO 3 PM

Cooking Class & Preparation of Lunch
Topics: Mise en Place, Sea Salt, Kitchen Design 
What is an AOC? French Wine: Labels and Importers
Using Prepared Puff Pastry;  Cooking Salmon;  Polenta in a Rice Cooker;  Blanching and Refreshing

Goat Cheese Tatins
With Chanteduc Black Olives

Belgian Endive  and Chive Salad
with Paprika, Chorizo, and Manchego Bread

Steamed Salmon with Truffled Shellfish Cream , Coarse-Grained Polenta,
Watercress Purée

Truffled Chaource

Wine:
Loire Valley White:
Coteaux du Giennois Domaine de Villargeau 2007
100% Sauvignon Blanc
Importer: Thomas Calder,  Paris fax 011 33 1 46 45 15 29

Crunchy Pear and Honey Cake 
Fresh Pear and Vanilla Sorbet

PREPARE FOR TUESDAY LUNCH:
Cranberry and Walnut Bread

TUESDAY:
10:30 AM TO 3 PM

Meet at Rue Jacob for
A Special Knife-Sharpening Class
with Walter Wells

Cooking Class & Preparation of Lunch:
Topics: Roasting and Carving Poultry; Dehydrating Mushrooms:
Steaming and Refreshing

Curried Walnuts

Yveline’s Chilled Cucumber and Avocado Soup
Roasted Guinea Fowl
Wild Morel Mushrooms with Duxelles   
Spring Peas with Mint and Spring Onions

Cranberry  and Walnut Bread

Pumpkin Flan with Lemon Sauce

PREPARE FOR THURSDAY LUNCH:

Poached Turkey Breast Salad with Lemon, Capers, Mustard, Cornichons, Chives, and Mint

Almond-Polenta Cake: Sbrisolona

Buttermilk and Honey Sorbet

WEDNESDAY:
11:45 AM TO 4 PM

11:45 AM Meet 
For a Tour of the President Wilson Market 
Metro:  Alma-Marceau

Lunch:
Astrance,
Pascal Barbot and Christophe Rohat
4, rue Beethoven
Paris 16.
Telephone : 01 40 50 84 40.
Métro : Passy

Brioche tiède au beurre romarin et citron
Palet amande et pomme verte au praliné
Soupe de pain grillé
Crevettes dorées, pâte de crevette épicée, croustillant concombre, sauce Satay
Cabillaud caramélisé, coulis mandarine,condiment épinard-cumin, ravioles de Cédrat
Canard de Challans cuit au sautoir, légumes de saison, condiment griotte et amande
Citronnelle et piment en sorbet
Tiramisu crème passion/thé vert, croustillant coco
Sablé au citron meringué
Sorbet ananas et coriandre, gâteau citron
Madeleines au miel de châtaignier
Lait de poule au jasmin
Fruits frais
Champagne “Fidèle” Vouette et Sorbée
Saumur” Clos des Guichaux” 2008, Guiberteau
Vin de Corse 2009, Venturi
Fixin 1er Cru “Les Hervelets” 2007, Naigeon
Muscat, Vendanges Tardives 2009, Rudini (Sicile)

THURSDAY:
9  AM to 3 PM

Meet at 10,  Rue Jacob for Visit  to Poilâne Bakery
8, rue du Cherche-Midi, Paris 6, tel: 01 45 48 42 59

Private Wine Tasting With Juan Sanchez of La Dernière Goutte
La Dernière Goutte, 6, rue Bourbon-le-Château, Paris 6, tel : 01 43 29 11 62

We tasted:
Also search for wines on Winsearcher.com

Domaine Ostertag Riesling 2009
Cuvée Vignoble dÉpfig
100% Riesling
Importer: Kermit Lynch

Chateau de Tracy Pouilly-Fumé 2009
100% Sauvignon Blanc
Importer: Louis Latour 415 479 4616

Pierrette et March Guillemot-Michel
Macon-Villages Quintaine 2009
100% Chardonnary
Importer: Kysela Pere

Anjou Princé
La Grange aux Belles 2008
100% Cabernet Franc
No known importer

Clos du Tremblay Paul Janin
Moulin-a-Vent 2009
100% Gamay
Importer: Martine’s Wines 416 863 0400

La Rosine Vin de Pays des Collinnes Rhodaniennes 2008
100% Syrah
Importer: Robert Kacher

Clos de l’Anhel Corbières Les Terrasettes  2009
55% Carignan, 20% Grenache Noir, 20% Syrah, 5% Mourvèdre
Importer: Thomas Calder:  Fax  +33 1 46 45 16 29

Domaine Pierre Usseglio
Chateauneuf du Pape 2008
80% Grenache, 10% Syrah, 5% Mourvedre, 5% Cinsault
Importer: Alain Jungenet

Chateau Pierre Bise
Les Rouannières Coteaux du Layon Beaulieu 2009
100% Chenin Blanc
No known importer

Clos Chanteduc Cotes du Rhone 2008
Grenache, Syrah, Mourvedre
Importer: Eric Solomon

Chermette Beaujolais 2010
100% Gamay
Importer: Weygandt-Metzler

Champagne Jacque Selosse
Blanc de Blanc
100% Chardonnay
Importer: Rare Wine Company 707 996 4484

Poached Turkey Breast Salad with Lemon, Capers, Mustard, Cornichons, Chives, and Mint

Almond-Polenta Cake: Sbrisolona
Buttermilk and Honey Sorbet

FRIDAY:
10:30  AM to 3 PM

Meet at Rue Jacob for Class & Preparation of Lunch:
Topics:
Topics:  Braising Vegetables; Searing and cooking Sous-Vide;

Asian Nut Mix with Kaffir Lime Dust

Provencal Asparagus Braised with Fresh Mint, Lemon Zest, and Bay Leaves

Magret de Canard Two Ways (seared and cooked sous vide) with Sauce Poulette
Swiss Chard Leaf Purée
Swiss Chard Leaf Gratin with Parmesan and Pine Nuts   
Butter-Braised Baby Potatoes with Chives

Chocolate, Almond, and Fig Bites  
Chocolate Custards with Piment d’Espelette

Quote of the Day:
“Don’t Cry Because It’s Over,
Smile Because It Happened”

BEST TASTES OF THE WEEK:

AT HOME:
** Cucumber Soup
** Poached Turkey Breast
Salmon
Chocolates
Potatoes
Chaource with Truffles

ASTRANCE:
** Spinach with Pequillo Peppers
Bread Soup
Lemon Tart
Caramelized Cod
Shrimp Satay
Chile Pepper, Ginger, and Lemongrass Sorbet

DERNIERE GOUTTE:
*** Selosse Champagne
** Syrah  
Macon
Riesling