Classes

August 25, 2009

IMG_0900.JPGA Unique Week of Cooking in Vietnam with Patricia and Walter Wells

Patricia and Walter Wells are especially pleased to announce an exceptional new culinary experience, a weeklong event at Vietnam’s most luxurious resort, The Nam Hai. This special TASTES OF VIETNAM week – May 9th to 14th 2010 – will focus on the best foods that Vietnam has to offer in an extraordinary setting.

IMG_0608.JPGGuests will stay at the exclusive oceanfront resort on the famous “China Beach,” just outside the storybook village of Hoi An. Patricia and Walter returned recently from a 10-day scouting trip that took them all over Vietnam, sampling the country’s spectacularly light and elegant cuisine.

Poolside Lighted The grand pool at the Nam Hai at sunset. (Download the Nam Hai Factsheet)

Nam Hai Poolside
ABOUT THE COOKING CLASSES

The week will include four full-participation classes with simple Vietnamese menus taught by Patricia and Walter, followed by lunch; daily wine pairings; two afternoon demonstrations by local Vietnamese chefs; two restaurant dinners in the village of Hoi An; a wine tasting with a leading importer; a gala opening dinner and a special beach barbecue dinner at the resort. On one of the days we will travel by boat from Hoi An to the misty Cham Islands, where we will enjoy a beach picnic, featuring produce grown on the islands, as well as freshly grilled fish and shellfish from the South China Sea.

Patricia and Walter have selected the premier luxury wine company Goelet Wine Estates as their exclusive wine partner for the week. GWE owns winegrowing properties in Napa Valley (Clos du Val), Victoria, Australia (Taltarni) and the Languedoc, in Southern France (Domaine de Nizas).

All of these domains are known for producing extraordinary and balanced wines that express the terroir of their unique sites and are produced specifically to be savored with food.

Sylvain Bournigault from Les Celliers d'Asie, one of the foremost wine experts in Indochina will be our host for the wine tastings, which will include a presentation of rare older Cabernet Sauvignon vintages from the library at Clos du Val. The Clos du Val’s inaugural Cabernet Sauvignon vintage, 1973, was among the wines poured at the famous 1976 Judgment of Paris tasting. This vintage, along with Patricia’s reflections on the event that rocked the wine world, will be an unforgettable experience.

Patricia at sunset in Hoi An ABOUT THE SETTING

When guests are not cooking or dining, there is plenty to do at The Nam Hai (www.ghmhotels.com). The resort, opened in 2007, has established a reputation as one of the hottest resorts anywhere. It was singled out by two of the most influential travel publications in the world – Travel + Leisure (USA) and Gourmet Traveller (Australia). The former named it “Best Resort” in its annual design competition; the latter voted it the “Best New Hotel” in 2008.

The all-villa resort consists of 35 acres of impeccably landscaped tropical gardens overlooking the South China Sea, 30 kilometers south of Da Nang. We will all be staying in the hotel's pool villas each of which features a private, temperature-controlled pool.

Along with a luxurious spa, the Nam Hai includes three swimming pools, four tennis courts, a basketball and badminton court and an adjacent 18-hole golf course, Montgomerie Links www.montgomerielinks.com, designed by Colin Mongomerie. In 2009, Montgomerie Links Vietnam joined the Ho Chi Minh Trail, Asia’s most talked about golfing itinerary. If you are interested in adding a world class golf component as a complement to the course, please let us know.

making spring rolls in open marketfisherman hoi anMORE ABOUT THE WEEK

All instruction is in English. Recipes are geared to the recreational cook. Guests are supplied with aprons, a special kit of Vietnamese cooking tools, as well as detailed recipe booklets that are theirs to keep.

The class is limited to 20 participants. The week begins with dinner on Sunday night May 9th, 2010, and ends after lunch on Friday, May 14th, 2010. The fee is $6,750 per person for single occupancy and $5,750 per person for double occupancy. The price includes luxury lodging from Sunday night to Saturday morning, all breakfasts, a gala Sunday night dinner, Monday full-participation cooking class and lunch, afternoon demonstration, Monday dinner, Tuesday full-participation cooking class and lunch, afternoon demonstration, Tuesday dinner, Wednesday trip to Cham Islands with lunch, Thursday full-participation cooking class and lunch, wine tastings, Thursday Nam Hai beach dinner, Friday full-participation cooking class and lunch. The fee includes all local transportation and transportation from the Da Nang airport to the Nam Hai. Guests who would like to be accompanied by a spouse/partner who will not participate in the cooking classes can attend for the price of $5,250.

DEPOSIT: A non-refundable deposit of $2,000 per person is required to confirm enrollment.

FINAL PAYMENT: The final payment must be received no later than January 10, 2010. If the balance is not paid on time, we reserve the right to regard your reservation as cancelled and retain your deposit.  Please refer to FAQ’s for information on the cancelation policy, trip insurance, etc.

In the event that Patricia Wells must cancel for any reason, all fees, including deposits, will be returned in full. The costs of any travel arrangements you may have made will however not be reimbursed.

Making Spring rolls in Open Market

Only direct bookings are valid. A reservation that is resold to a third party will be invalid and all fees forfeited.

The class is designed for adults only. Therefore, students must be at least 21 years old.

TRANSPORTATION NOTES:

Most major airlines fly to or have code share agreements to Ho Chi Minh City or Hanoi including Air France, American, Asiana, Cathay Pacific, China Airlines, Emirates, Eva Air, Japan Air, Korean Air, Lufthansa, Qantas, Singapore Airlines, Thai Airlines, United Airlines and Vietnam Airlines.

It is a short flight to Da Nang from either Ho Chi Minh City or Hanoi. Interior flights in Vietnam are plentiful. They can be booked on line through Vietnam Airlines or Jet Star, a low cost carrier.

If you want to splurge the best routing from the US is LA/New York-Singapore, Singapore-Da Nang on Singapore Air All Business.

Fisherman in Hoi An

Please note that you will need a visa, easily obtained through the Vietnamese Embassy/consulates or on-line. It is possible to get one upon arrival but it must be arranged in advance for pick-up.

John at Trails of Indochina www.trailsofindochina.com and info@trailsofindochina.com can help with your travel arrangements. They are one of the best travel operators in the region. The course/hotel reservations will need to be purchased directly through www.patriciawells.com .

About Clos Du Val Wine Co., Ltd.

French-born winemaker Bernard Portet and American businessman John Goelet founded Clos Du Val in 1972. After traveling the world for two years in search of winegrowing regions of great potential, Portet selected two sites in Napa Valley—150 acres in the Stags Leap District for growing Bordeaux varieties and 180 acres in the cooler Carneros region for Clos Du Val Pinot Noir and Chardonnay. Today, winemaker John Clews joins Portet to craft wines of balance, complexity and elegance.

About Goelet Wine Estates (GWE)

Goelet Wine Estates (GWE) is a portfolio of exceptional estate and reserve wines that express the terroir of the world’s finest winegrowing regions. GWE was established in 2007 to unite the five Goelet family wineries as one global fine wine alliance. The company produces and markets the wines of Clos du Val (Napa Valley, California), Taltarni Vineyards (Victoria, Australia), Clover Hill and Lalla Gully (Tasmania, Australia), Domaine de Nizas (Languedoc, France) and Kato (Marlborough, New Zealand). For more information about Goelet Wine Estates, visit www.goeletwineestates.com

enroll

Posted in Classes

August 25, 2009

chanteducFor several weeks each year Patricia and Walter Wells open their 18th-century Provençal  home for personalized cooking classes for a small number of participants eager to share in the food, wine, and culture of one of France’s most blessed regions. Students cook with herbs, salads and vegetables from the garden, grapes from the vineyard, and olives from the groves. They sip homemade aperitifs from the orchards, and prepare roast meat and poultry in the wood oven fired with vine clippings from the vineyard. The house wine is Clos Chanteduc, the fruity, fragrant red Côtes-du-Rhône from the property. The five-day English language program includes hands-on cooking sessions led by Patricia and Walter, as well as their guided visits to markets, vineyards, shops, and local restaurants.

Each day’s program offers something different: The menus prepared together and shared around the farmhouse table, the insider’s guide to the regional production of olives, oil, and cheese, and tastings from the rich selection of local wines, including the famed Châteauneuf-du-Pape, the heady and varied Vacqueyras and Gigondas, as well as the huge variety of top quality Côtes-du-Rhône. All instruction is in English. Recipes are geared to the  cooking enthusiast. Participants are supplied with aprons as well as detailed recipe booklets that are theirs to keep.

The class is limited to 10 participants. The week begins with dinner on Sunday night and ends after lunch on Friday. The fee is $5,000 ($5,500 in 2015) and includes all classes and tastings, market visits and transportation for local visits. The fee does not include lodging. (Information on housing as well as the specific week's schedule will be sent when students enroll.)

The schedule will  include Sunday's welcome dinner; morning classes with lunch on four days with a midweek winery visit and tasting,  followed by lunch in a restaurant; and additional classes and dinner on Monday and Tuesday evenings. The other two evenings will be free  for students to explore on their own or simply take a break.

A spouse or friend traveling with the student will be invited to the final lunch on Friday. He/she can also join the group for the market tour, the winery visit and the restaurant lunch afterwards, for a fee of $250.

Following is a partial selection of activities from classes in previous years.

AT HOME WITH PATRICIA WELLS
COOKING IN PROVENCE

class_provence4

Cooking in Provence
SEPTEMBER 22 to 27, 2013

SUNDAY DINNER 7 PM
WELCOME TO CHANTEDUC

 

Champagne “Inflorescence”

Blanc de Noir 100% Pinot Noir

Cédric Bouchard

Importer : Thomas Calder Selection

 

Asian Mixed Nuts with Kaffir Lime Dust

Chanteduc Black Olives

Vaison’s Signature Black Olive Sausage

 

Yveline’s  Chilled Cucumber, Avocado, and Cilantro Soup

With Avocado Sorbet

 

Four-Hour Lamb Shoulder

With Sauce Verte and Fresh Herbes de Provence

rosemary, summer savory, oregano, thyme & basil

 

Local Epeautre Risotto

Eggplant in Spicy Tomato Sauce

 

Chanteduc Salad: Mesclun plus, Basil, Red Spinach, Sorrel, Texas Tarragon, Parsley, Oregano, Fennel Fronds, and Cilantro

Dressed with Lemon and Olive Oil Dressing

 

A goat cheese selection from Josiane Deal, Lou Canesteou

Rovethym (goat, Provence); Bleu de Chèvre (goat, Loire); Boucanier (goat, Provence); Pyramide du Ventoux (goat, Provence)

With fresh Grenache and Syrah grapes and Raoul’s Fig Chutney

 

Homemade Multigrain Sourdough Bread: Pain au Levain

 

Wine:

Côtes-du-Rhône Rouge Clos Chanteduc 2011

Grenache, Syrah, Mourvèdre

Importer: Eric Solomon

 

Berry Cornucopia with Lime Curd

 

 

MONDAY LUNCH

10 AM: MEET AT CHANTEDUC for Class and Lunch:

 

Food Topics: Knives; Kitchen Habits, Pot Sizes; Kitchen Organization and Design: Cutting Vegetables:  Sweating; Mis en Place; Salt

 

Chick Pea Dip with Sesame Oil and Fresh Cilantro

With Cumin Flecked-Tortilla Chips

 

Soupe au Pistou: Provençal Vegetable Soup with Fresh Beans

With Light Basil Puree, Gruyère and Parmesan

 

Ruby Rhubarb Bars

Sheep’s Milk Yogurt and Honey Sorbet

 

Prepare:

Fresh Lemon Verbena Sorbet for Tuesday lunch

Chocolate, Oat, and Flax Squares for Tuesday lunch

Summer Chocolate Squares for Tuesday dinner

 

Wines:

 

Côtes-du-Rhône Sablet Blanc 2011

Domaine Santa Duc

Viognier, Bourboulenc, Clairette, Grenache Blanc

Importer: Robert Kacher

 

Tavel Rosé Domaine de la Mordorée

La Dame Rousse 2012

Grenache, Syrah, Clairette, Cinsault

Importer: Kysela Pere et Fils

 

MONDAY DINNER

 

7 PM Meet at Chanteduc for Discussion on Local Wines

 

Zucchini and Basil Velouté

 

Fresh Homemade Pasta with Morels, Parmesan Sauce, and Fresh

Herbes de Provence

 

A Sheep’s Milk Cheese Selection ;

Napoleon (sheep, the Basque region), Brebis Doux (sheep, Provence), Roquefort Carles (sheep, the Auvergne)

 

Verona’s Almond-Polenta Cookie Cake:

Melon Sorbet

 

Prepare:
Roast Tomatoes for Tomato Tatin for Tuesday dinner

Summer Chocolate Squares for Tuesday dinner

 

TUESDAY LUNCH

 

9 AM Meet in front of Post Office in Vaison for Market Tour

 

11:30 CLASS AND LUNCH AT CHANTEDUC:

 

Provencal Olives from the Vaison Market

 

White Fish Ceviche with Avocado, Spring Onions, and Cherry Tomatoes

 

Chocolate, Oat, and Flax Squares

Fresh Lemon Verbena Sorbet

 

Prepare Shellfish Broth for dinner

Prepare Fresh Mint Sorbet for dinner

 

 

TUESDAY DINNER

 

7 PM Meet at Chanteduc for

Knife-Sharpening Class with Walter,

Cooking Class, and Dinner

 

Special Guest Josiane Deal, Fromagerie Lou Canesteu

 

Langoustine Bundles with Fresh Herbs

 

Tomato Tatins

 

Six-Minute Steamed Salmon with Shellfish Cream and Fennel Fronds

 

A Selection of Cow’s Milk Cheese from Josiane Deal, Lou Canesteou:

Le Marechal (Cow, The Savoy), Reblochon (Cow, The Savoy),

Fourme d’Ambert (Cow, Auvergne)

 

Summer Chocolate Squares

Fresh Mint Sorbet

 

Prepare:

Fennel Sausage for Thursday lunch

 

Wines:

Côtes-du-Rhône Blanc Domaine de la Janasse 2012

Grenache Blanc, Clairette, Bourboulenc, Roussane, Viognier

Importer: Eric Solomon

 

Châteauneuf-du-Pape Blanc Patrice Magni 2012

Cuvée Roussanne

100% Roussane

No known American Importer

WEDNESDAY

 

10:15  AM: DEPART CHANTEDUC IN CHAUFFEURED CARS

 

For Special Wine Tasting  with Yves Gras

Domaine Santa Duc

in Gigondas

Importer : Robert Kacher Selections

 

Lunch L’Oustalet

With chef Laurent Deconinck

Place du Village

84190 Gigondas

 

DINNER FREE

 

THURSDAY LUNCH

 

10 AM: CLASS AND LUNCH AT CHANTEDUC

 

Olive Oil Tasting

 

Huile d’Olive de Mon Pays 100% Tanche

Huile d’Olive de Mon Pays 100% Verdale

Castelas Huile d’Olive AOP Salonenque, Aglandau, Grossane, Verdale

 

AN ARTICHOKE EXTRAVAGANZA

 

Artichoke, Zucchini, Avocado & Tomato Salad with Citrus & Pistachios

 

Artichoke Soup with Parmesan and Truffles

 

Pizza with Artichoke Cream, Marinated Artichokes,

Homemade Fennel Sausage, and Mozzarella

 

Mint Sorbet

 

DINNER FREE

 

 

FRIDAY LUNCH

 

10  AM

Meet at Chanteduc for Class and Lunch:

 

Pissaladière: Onion, Anchovy, and Black Olive Tart

 

Yellow Tomato Soup

 

Joel’s Ratatouille

Farm Chickens Roasted in the Bread Oven

Seared and Roasted Potatoes on a Bed of Rosemary

Cosi Bread with Fresh Rosemary

 

Chestnut Honey Squares

Roasted Ronde de Bordeaux Fig Sorbet

 

Wines:

 

Domaine Jaume Cotes du Rhone Reference blanc

Marsanne, Roussane, Grenach Blanc, Clairette, Viognier

No known American importer

 

Côtes-du-Rhône Rouge Clos Chanteduc 2011

Grenache, Syrah, Mourvèdre

Importer: Eric Solomon

 

BEST TASTES OF THE WEEK

 

*** Tomato Tatins

** Almond Cookie Cake

** Artichoke Pizza

** Six-Minute Salmon in Shellfish Cream

* Lemon Verbena Sorbet

Pistou

Roast Chicken

Pissaladiere

Fig Chutney

Ceviche

 

Best Wines:

*** Tavel

Champagne

Viognier

Gigondas

 

Takeaways:

 

Sweating

Expanding recipe repertoire

Not be so wasteful

Learn to freeze intelligently

Setting a pretty table

Posted in Classes

August 25, 2009

April-in-Paris2007-007Patricia 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.)

Cooking in PARIS
FEBRUARY 24 to 28, 2014 (Sample Class Schedule)

MONDAY:
10:30 am TO 3 PM

Cooking Class & Preparation of Lunch
Topics: Mise en Place, Let’s Talk Organic, Kitchen Design
What is an AOC/AOP?
French Wine: Labels and Importers

Prepare Olive Oil Brioche

L’Atelier de Joël Robuchon Fresh Langoustines with Fresh Herbs
Wrapped in Brique Pastry
Fragrant Shellfish Broth

First of Season Provençal Asparagus with Rosemary and Bay Leaves

Les Viandes du Champs du Mars Lamb Couscous with Chickpeas and Zucchini

Marché President Wilson Artichoke, Avocado, Zucchini Salad
with Toasted Pistachios and Pistachio-Oil Vinaigrette


A Sheep’s Milk Cheese Tasting:
Napoleon (Pays Basque)
Joséphine (Pays Basque)
Régalis (Pays Basque)
From the Cellars of Marie Quatrehomme
62, rue de Sèvres, Paris 7. Tel: 01 47 34 33 45

Le Moulin de la Vierge Chestnut Honey Squares
Le Dauphin’s Buttermilk Sorbet with Fresh Thyme and New Olive Oil

Prepare Marie Quatrehomme’s Goat Cheese in Herbed Olive Oil


White Loire Valley:
Muscadet Sèvres & Maine Sur Lie
Domaine de la Pépière Clos des Briords
Cuvee Vieilles Vignes 2012
Melon de Bourgogne
Importer: Louis/Dressner Selections

Red Southern Rhône:
Martinelle Ventoux 2011
Grenache, Syrah
Importer: North Berkeley Wine

TUESDAY:
10:30 AM TO 3 PM


Cooking Class, Knife Class with Walter Wells & Preparation of Lunch:

Toasted Olive Oil Brioche with Truffle Butter/Morel Cream and Green Salad

Salmon & Halibut Tartare with Fennel, Chives, Avocado, and Pistachio Oil

Orangerie du Vieux Sèvres Sicilian Tomatoes with New Olive Oil and Herbs

Goat Cheese Marinated in Herbs & Olive Oil
From the Cellars  of Marie Quatrehomme
62, rue de Sèvres, Paris 7. Tel: 01 47 34 33 45

Astrance’s Chestnut Honey Madeleines
Le Cinq’s Pistachio Sorbet with Toasted Pistachios

PREPARE FOR THURSDAY LUNCH:

Jerusalem Artichoke Soup
Boucherie du Bac’s Beef Daube
Fresh Pasta
Sherry or Beaumes de Venise Olive Oil Cake

White Southern Rhône:

Domaine de l’Oritoire Saint Martin Cairanne 2011
Roussanne, Grenache Blanc, Clairette
Importer: J&R Selection 517 281 9914

Red Southern Rhône:

Domaine Charvin Côtes-du-Rhône 2011
Grenache, Syrah
Importer: Weygandt-Metzler


WEDNESDAY:
10:45 AM TO 4 PM

For a Tour of the President Wilson Market, Paris 16
Métro:  Alma-Marceau
Meet 10:45 am in front The Flame Statue Place d’Alma Métro


LUNCH:

Guy Savoy
18, rue Troyon
Paris 17
Telephone: + 33 1 43 80 40 61
Métro: Charles de Gaulle-Étoile
Email: reserve@guysavoy.com
www.guysavoy.com

Concassée d’’huîtres, gratiné algues et citron

Le bar

Tarte de homard, jus concenter

Soupe d’artichaut à la truffe noire,
Brioche feuilletée aux champignons et truffes

Selle, carré, et épaule d’agneau, terre et mer,
Salsifis et noisettes

Fromage affinés

Mikado de crêpes


Wines:

Anjou Blanc 2011
Thiebaud Boudignon
100% Chenin Blanc

Importer:

Burgundy Blanc 2011
Pernand-Vergelesses Les Cloux
Domaine Rollin Père et Fils

Importer:

Languedoc Rouge 2009
Les Gamines Domaine de la Marfée
Thierrey Hasard

Importer:

Bordeaux Rouge 2006
Château Dutruch Grand Poujeaux
Moulis-en-Médoc

Importer:

Côtes du Jura Blanc
Chardonnay En Barberon 2011
Domaine André et Mireille Tissot

Importer:

Fronholz Venanges Tardives de Gewurztraminer 2011
Domaine Ostertag
Importer: Kermit Lynch


THURSDAY:
9  AM to 3 PM

Meet at 10, rue Jacob for Visit  to Poilâne Bakery
8, rue du Cherche-Midi, Paris 6, tel: +33 1 45 48 42 59

Private Wine Tasting With Juan Sanchez of La Dernière Goutte
6 rue de Bourbon-le-Château, Paris 6, tel : +33 1 43 29 11 62

We tasted:

Burgundy White
Domaine Oudin
Chablis Vaucoupins 1er Cru 2011
100% Chardonnay
No Known Importer

Basque Region White

Domaine Aretxea Cuvée Hegoxuri
Irouleguy 2011
50% Petit Manseng, 40% Gros Manseng, 10% Courbu
Importer: Kermit Lynch

Northern Rhône White

Domaine Cuilleron
Saint-Joseph Cuvée Lombards 2011
100% Marsanne
Importer: Neal Rosenthal  1 800 910 1990

Beaujolais Red

Domaine de la Grand Cour Vieilles Vignes
Brouilly 2012
100% Gamay
No Known Importer

Burgundy Red

Domaine Tollot-Beaut
Savigny-les-Beaune 2010
100% Pinot Noir
Importer: Seagram Château Wines 212 572 7725

Anjou Red
Domaine Nicolas Reau
L’Enfant Terrible 2011
100% Cabernet France
No Known Importer

Northern Rhône Red

Domaine Saint Clair Cuvée Etincelle 2011
Crozes-Hermitage
100% Syrah
Importer: Ansonia Wines 202 506 42155

Southern Rhône Red

Domaine des Amouriers Cuvée Les Genestes
Vacqueyras 2010
50% Grenache, 42% Syrah, 2% Mourvèdre
Importer: Robert Kacher Selections

Sweet Loire Valley White

Château Pierre-Bise
Coteaux du Layon Chaume 1er Crus 2011
100% Chenin Blanc
Importer: Louis/Dressner Selections

Southern Rhône Red

Clos Chanteduc 2010
Grenache, Syrah, Mourvèdre
Importer: Eric Solomon


Jerusalem Artichoke Soup
Boucherie du Bac’s Beef Daube with Fresh Pasta


Cheese Classics:
Brie Double and Camembert au Lait Cru de Vaches Normandes Le Gaslonde
From the Cellars of Marie Quatrehomme
62, rue de Sèvres, Paris 7. Tel: 01 47 34 33 45

Sherry or Beaumes-de-Venise Olive Oil Cake

Prepare for Friday lunch:
Henri Le Roux Chocolate Satin and Chocolate Truffles
Caffé dei Cioppi’s Almond-Cookie Cake


FRIDAY:
10:30 AM to 3 PM


Meet at Rue Jacob for Class, Olive Oil Tasting & Preparation of Lunch:

Salted Cod Brandade

Semilla’s Seared Shitake Mushrooms

Whole Roasted Sea Bass in Parchment

Whole Roasted Turbot

First of Season Fresh Peas with Mint

Cheeses:

Young and Aged
Raw Milk Comté Cow’s Milk Cheese from the Jura
Comté 6 Mois
Comté  d’Eté 2010
Comté  d’Eté 2011
From the Cellars  of Marie Quatrehomme
62, rue de Sèvres, Paris 7. Tel: 01 47 34 33 45

Henri Le Roux’s Chocolate Satin
Chocolate Truffles

Quote of the Day:

“Don’t Cry Because It’s Over,
Smile Because It Happened”

BEST TASTES OF THE WEEK:

GUY SAVOY

Meringue
Mac ‘n Cheese
Leek and Celery Root Soup
Artichoke Soup with Mushroom Brioche
Lobster


Wines:
Oratoire Blanc


WHAT WE COOKED:
** Jerusalem Artichoke Soup
** Langoustines
Lamb and Daube
Olive Oil Brioche

Posted in Classes

August 25, 2009

Roasted Scallop with Mache Puree and VegetablesAs an additional mid-winter event, Patricia and Walter Wells offer a special Black Truffle Cooking Extravaganza, a unique hand’s on class devoted to the wonders of the fresh black truffle - the rarest and most exotic ingredient in French cuisine.

The workshop opens on Monday evening with a truffle dinner at Patricia and Walter’s farmhouse in Provence, in the heart of France’s foremost region of truffle production. On successive days Patricia and Walter accompany participants on a truffle hunt; and tour with them through one of the world’s most important – and still artisanal — truffle brokers, where just breathing the fragrant air is a rarefied experience. Truffles will magically appear in almost every dish prepared during the workshop, and students will have the opportunity to understand the mystery of the black truffle in the kitchen and at the table. Menus focus on complementary wines, particularly the prized whites of Châteauneuf-du-Pape. Wine tastings and discussions throughout the class assure guests of a new understanding of one of the world’s rarest gastronomic joys. 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.

Taillevent 1 12 risotto epeautreThe class is limited to 8 participants. The course begins with dinner on Monday evening and ends after lunch on Friday. The fee is $5,500 in 2014, $6,000 in 2015,  and includes Monday ’s truffle dinner, truffle lunches and dinners on Tuesday and Thursday, Wednesday’s winery visit and lunch, and a farewell lunch on Friday. Wednesday evening is free for students to explore the region on their own. The fee does not include lodging. (A list of recommended hotels will be sent to enrolled participants.)

A SAMPLING OF THE TRUFFLE EXTRAVAGANZA ACTIVITIES

MONDAY NIGHT WELCOME DINNER 

Truffle Croque Monsieur on Homemade Olive Oil Brioche


Mushroom, Chestnut, and Celery Root Soup with Truffles

Organic Chicken Roasted in the Bread Oven

Truffle, Morel, and Cream Sauce

Morels with Fresh Mushroom Stuffing

Chanteduc Pumpkin Gratin with Pistachios and Pistachio Oil

Just Spinach!

Local Seasonal Green Salad and Chanteduc Olive Oil 2009

Chaource Cow’s Milk Cheese Layered with Truffles

Homemade Organic Rye, Spelt, and Whole Wheat Sourdough Bread

Golden Almond-Pear Cake

Fresh Pear and Vanilla Sorbet

Champagne Roses de Jeanne Les Ursules

100% Pinot Noir

Châteauneuf-du-Pape Blanc

Domaine de la Solitude 2008

30% Grenache Blanc, 30% Clairette, 25% Roussanne, 15% Bourboulenc

Fact : One of first estates to bottle their own wine in CDP, in 1815 !

Importer : Langdon Shiverick 216 861 6800

Côtes-du-Rhône Rouge

Clos Chanteduc 2008

60% Grenache, 30% Syrah, 10% Mourvédre and Cinsault

Importer : Eric Solomon


TUESDAY

9 am : Meet at the Post Office in Vaison la Romaine

For a Tour of the Weekly Market

 

11 am to 2 pm: Arrive at  Chanteduc for

Cooking Class and Lunch


Topics :

Kitchen Habits, Pot Sizes; Kitchen Organization and Design:

Mis en Place; Handling Truffles

Curried, Toasted Pumpkin Seeds

Truffle and Goat Cheese “Oreos”

Creamy Polenta with Black Truffles

Parmesan, Pine Nut, and Truffle Gratins with Seasonal Salad

Chez Peyrerol’s Epiphany Cake, Galette des Roi,

(Pâtisserie Peyrerol, 5 cours Henri Fabre, 84110 Vaison- la-Romaine

04 90 36 04 91)


Sablet Blanc

Domaine Santa Duc La Fournas 2008

Viognier, Bourboulenc, Clairette, and Grenache Blanc

Importer : Robert Kacher

Cotes du Rhône Rouge

Clos de Caillou Les Quartz 2006

85% Grenache, 15% Syrah

Importer : North  Berkeley Imports


WEDNESDAY

9:30 am: Depart Chanteduc in Chauffeured Cars

For Private Wine Tasting

At Chateau La Nerthe in Châteauneuf-du-Pape

With Sylvie Chabran

(04 90 83 70 11)

Importer: Moet Chandon

Facts : Wine made here since 1560

First bottled in 1784, a century before Bordeaux did the same

Germans occupied the chateau during WW II, 22 bombs fell on it in 1944

We tasted:

Châteauneuf-du-Pape

Château la Nerthe Blanc 2008


Châteauneuf-du-Pape

Château la Nerthe Blanc

Close de Beauvenir 2004


Châteauneuf-du-Pape

Château la Nerthe Rouge 2007


12:30 pm: Special Truffle and Wine-Tasting  Lunch at

Restaurant La Beaugravière

With Tina and Guy Jullien

Route N7, 84430 Mondragon

04 90 40 82 54 www.beaugraviere.com


Légumes du moment mijotés à la truffe noire écrasée

Seasonal Vegetables with Crushed Black Truffle

***

Velouté d’artichauts  brunoise de truffes et artichauts  vinaigrette truffée

Artichoke Soup with Truffles and Artichokes, Truffle Vinaigrette

 

Coquilles Saint-Jacques cloutées de truffes  rôties  coulis de truffe

Roasted Scallops and Truffles with Truffle Sauce

 

Ravioles de truffe aux poireaux   sot-l’y-laisse de poularde  dans un bouillon truffé

Truffle and Leek Ravioli with Chicken in a Truffle Bouillon


Chausson de truffes et foie gras

A Whole Truffle and Foie Gras in Puff Pastry

 

Brie de Meaux truffé

Truffle Brie de Meaux

 

Crème glacée truffée

Truffle Ice Cream

WINES

2007Viognier Vieilles Vignes  Château Saint-Estève

No known importer

1984  Châteauneuf-du-Pape blanc Château Mont-Redon
importer : Kobrand 212 490 9500

1998  Châteauneuf-du-Pape rouge Domaine de Villeneuve
importer : Jack Siler 303 444 0832

1988 Châteauneuf-du-Pape rouge Château Rayas
importers : Junguenet and Martine’s Wines

1982   Hermitage Vin de Paille Velours Chapoutier

100% Marsanne

Importer : Paterno Imports 312 247 7070


THURSDAY

9 am Depart Chanteduc in Chauffeured Cars

for Truffle Hunt and Truffle Cannery Visit

with Hervé Poron

at Plantin in Puymeras

www.plantin.com

Route de Nyons, 84110 Puymeras

04 90 46 41 44


US contact for truffles : anthony@plantin.com

201 867 4590


12 :30 : Cooking Class and Lunch at Chanteduc :


Pumpkin « Courge Muscade » Soup with Pumpkin Seeds, Truffles, and Pumpkin Seed Oil


Walter’s Scrambled Eggs with Truffles

Local Green Salad and Local Cheeses


Lemon Zest and Honey Sorbet

Annie’s Provencal Almond Croquettes


Cotes du Rhône Villages Rasteau Blanc 2008

Domaine des Escaravailles

Roussanne, Marsanne, Clairette

Importer: Eric Solomon


Châteauneuf-du-Pape Blanc

Château de Beaucastel

80% Roussanne, 20% Grenache Blanc, Picardin, Bourbelenc

Importer: Robert Haas


FRIDAY


10 am Arrive Chanteduc for Truffle Cooking Class

And Lunch Preparation

Deep-Fried Langoustines with Truffles

Open-Faced Truffle Sandwiches

Local Squab: Marinated, Grilled, Seared

Onion Carbonara with Truffles

Swiss Chard Leaf Purée

Swiss Chard Rib Gratin with Parmesan and Pine Nuts


Serge’s Cinnamon-Apple Tart

Fromage Blanc and Honey Sorbet


Côtes-du-Rhône Rouge

Clos Chanteduc 2007

60% Grenache, 30% Syrah, 10% Mourvédre and Cinsault

Importer : Eric Solomon


Quote of the Day:

“Don’t Cry Because It’s Over,

Smile Because It Happened”

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BLACK TRUFFLE COOKING WORKSHOP
January 20 to 24, 2014 (Completed)
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February 24 to 28, 2014 (Completed)
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