Paris
Cooking Classes by Susan Herrmann Loomis
Sample Class Schedule
Monday Morning
10:00 am
Welcome to Paris with
coffee and freshly baked madeleines!
To introduce our first class we begin
with a sea salt tasting, a knife-sharpening
demonstration, and a discussion of local
ingredients - what constitutes local
and why does using local ingredients
make a difference.
Techniques: Deglazing, Braising, Caramelizing
Menu:
Chilled Carrot Soup with
Cumin Crisps
Braised White Asparagus
Fresh Farm Rabbit with
Spring Vegetables
Mixed Green Salad with
Classic Mustard Vinaigrette
Coconut Cream with Caramelized
Pineapple
*We make Lemon Oil
CHEESES:
Artisanal cheeses from
Normandie, made by Sophie Le Caillut:
Camembert,
Coeur,
Brique
WINES:
Domaine Les Noëlles
hého le blanc, 2005
Gilles de Morban, 2000
Tuesday
Today
features a chocolate seminar with chocolate
expert David Lebovitz, author of the
Great Book of Chocolate. We will discover
where and how chocolate is produced,
do a chocolate tasting to understand
percentages in chocolate, what they mean,
and how they act in cooking and baking.
Techniques: The A to Z of seafood, focusing
on sea scallops.
Menu:
Avocado, Grapefruit and
Chive Salad with Pistachio Oil
Sea Scallops with Carrot
and Celery Root Disks and Pine Nut Oil
Mixed Baby Greens with
a Balsamic Vinegar Vinaigrette
Chocolate, Chocolate
Tart!
*We begin the Liver Pâté for
the wine tasting tomorrow.
CHEESES:
Comté, aged 36
months
Tomme from Corsica
Beaufort aged 24 months
WINES:
Chateau Turcaud, Entre-Deux-Mers,
2005
Les Oliviers, Les Vins
Rares de Pays D'Oc, 2004
Wednesday
Today’s
class includes a wine tasting with caviste
Hervé Lestage, who comes to us
from the seaside town of Honfleur where
he has a wine shop, La Fleur de Vigne,
and where he has hosted wine tastings
for the past thirteen years.
Herve will demystify wine tasting, and
you will leave today’s class well
on your way to being an expert wine taster.
Techniques: Peppers Two
Ways - Roasted and Cooked in Compote,
Blanching.
Menu:
Blanched Seasonal Vegetables
with Infused Lemon Oil
Stunning Liver Pate with
Fresh Toasts
Savory Grilled Pepper
Bread
Red Peppers, Tomatoes,
and Garlic Marmalade
Cornmeal and Fennel Biscotti,
from the Veneto
WINES:
Domaine du Moulin Blanc,
Beaujolais Rosé, 2005
Vignobles des Bois Vaudons,
Le Bois Jacou, 2004
Domaine de Pourpre,
Chénas, 2004
Domaine de la Pierre
des Dames, Macon-Serri P res, 2004
Domaine du Fontenay,
L'Auth P ntique, Côte Roannaise,
2004
Thursday
Today we will experience a cheese tasting
at a local cheese shop, then visit the
Marche de la Bastille to meet vendors
and learn how to shop a la francaise.
We will then have lunch at an elegant
little bistro, to finish our day.
Friday
Today I will discuss the multiple uses
of vinaigrettes, and we will focus on
searing.
Techniques: Searing,
Infusing in Cream, Basic Ice Cream making
Menu:
Tiny Macaroni with Walnut-Infused
Cream and Foie Gras
Seared Duck Breast, with
Blood Orange Syrup
Quick-Seared Endives
Green Salad with Honey
and Thyme Vinaigrette
Cinnamon Ice Cream
Caramelized Apple Cake
CHEESES:
A trio of blue cheeses:
Le Berger Roquefort
Bleu des Causses
Bleu d’Auvergne
WINES:
Champagne Domaine OuditDomaine
de Montgilet, Anjou, 2004
Gilles de Morban, 2000
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