AT HOME WITH PATRICIA WELLS:
COOKING IN PARIS
APRIL 7 TO 11, 2008

MONDAY:
10:30 am

Cooking Class & Preparation of Lunch
Topics: Mise en Place, Sea Salt, Kitchen Design
What is an AOC? French Wine: Labels and Importers,
Chicken Stock, Searing Meat, Making Pastry, Classic Vinaigrette

Roasted, Seasoned, Pumpkin Seeds

Asparagus Braised with Fresh Rosemary and Bay Leaves

Spring Lamb Couscous with Zucchini and Chickpeas

Field Salad with Fresh Herbs

A Seasonal Cheese Assortment from the Aging Cellars
of Marie Quatrehomme

U Rotulu Frais (Fresh Sheep’s Milk Cheese with Herbs from Corsica)
U Rotulu Affiné (Aged Sheep’s Milk Cheese from Corsica)
Napoleon (Aged Sheep’s Milk Cheese from the Basque Region)

Nicoise Figs Stuffed with Fennel & Walnuts

Lemon, Olive Oil, and Almond Sponge Cake

Zesty Lemon Sorbet

Loire Valley White
Domaine du Tremblay 2005
Quincy
100% Sauvignon Blanc
No known importer

PREPARE FOR TUESDAY LUNCH:

Meringues
Cranberry and Apricot Bread

TUESDAY:
10:30 AM

Meet at Rue Jacob for Special Oil Nut Tasting with oils from
Huilerie Leblanc, 6 rue Jacob, Paris 6, tel: 01 46 34 61 55

A Special Knife-Sharpening Class
with Walter Wells

Cooking Class & Preparation of Lunch:
Topics: Quick Searing, Mandoline

Almond-Stuffed Dates in Olive Oil with Fleur de Sel

Chilled Marinated Heirloom Tomato Soup

Catch of the Day: Cod Fillets in Parmesan and Polenta Crust

Quinoa Salad with Spinach, Parsley, and Spring Onions
Zucchini Spaghetti with Creamy Lemon-Chive Dressing

A Seasonal Cheese Assortment from the Aging Cellars
of Marie Quatrehomme

Fourme d’Ambert (Cow’s Milk from the Auvergne)
Beaufort d’Ete 2005 (Summer Mountain Cow’s Milk from the Savoy)
Camembert (Cow’s Milk from Normandy)

Cranberry and Apricot Bread

Spring Mixed Berry Meringues

Homemade Flatbread

Various Herbed Sheep’s Milk Yogurt Cheeses

Almond and Polenta Cake
Almond and Buttermilk Sorbet with Crunchy Almond-Sugar Topping

Provence White: Château de Roquefort 2006
Côtes de Provence Les Genêts Blanc
100 % Clairette
No known importer

PREPARE FOR THURSDAY LUNCH:

Rainbow Olive Assortment Chanteduc Rainbow Olive Collection
Carne Salada: Italian Cured Beef with Salt, Sugar, and Herbs

WEDNESDAY:
10:30 AM

Depart from Rue Jacob in private car for visits to
Fromagerie Quatrehomme
62, rue de Sèvres, Paris 7 Tel: 01 47 34 33 45

We tasted:

President Wilson Outdoor Market and Joël Thiébault’s Stand

Lunch: Le Pré Catelan
Chef Frédéric Anton
Route de Suresnes, Bois de Boulogne, Paris 16, tel: 01 44 14 41 14

L’Oignon :
Crème d’Oignons au Creme de Petit Pois
Spring Onion Cream with Spring Pea Broth

L'Oursin:
Sea Urchin Jelly
Sea Urchin Air
Sea Urchin in the Shell with Paprika

Coquille Saint Jacques:
Seared Scallop On Hot Rock
Scallops with Pistachio Crust

Turbot with a Caper and Almond Crust
Risotto with Seared Squid

A Varied Cheese Assortment

Green Candy Apple

Burgundy White: Domaine Robert Denogent, Pouilly Fuissé Reisses 2005
100% Chardonnay
Importer : Kermit Lynch

THURSDAY:
9 AM

Leave 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 Sampled:

Loire Valley White: Muscadet Sevre et Maine
Domaine La Pépière 2007
100% Melon de Bourgogne
Importer: Louis/Dressner

Southwest White:Jurancon Sec Clos d’Uroulat Cuvée Marie 2004
90% Gros Manseng 10% Courbu
No known importer

Loire Valley White   : Montlouis Domaine Chidaine
Les Choisilles 2002
100% Chenin Blanc
Importer   : Louis/Dressner

Burgundy Red   : Château Mipont Mercurey 2005
Domaine Emile Juillot (Theulot)
100% Pinot Noir
No known importer

Northern Rhône Red: VDP des Collines Rhodaniennes 2006
La Rosine
100% Syrah
Importer: Robert Kacher

Languedoc Red: Côtes du Roussillon-Villages Domaine Piquemal 2005
Les Terre Grillés
35% Carignan, 35% Grenache,30% Syrah
Importer : Peter Weygandt

Southern Rhone Red: Cairanne Domaine l’Oratoire Saint Martin
Cotes du Rhône Villages Reserve des Seigneurs 2004
60% Grenache, 30% Mourvèdre, 10% Syrah
Importer : Vineyard Expressions, Ithaca, NY

Southwest Red: Cahors  Domaine Cosse-Maissoneuve 2002
Les Laquets
100% Malbec
No known importer

Loire Valley White   :Coteaux du Layon-Beaulieu
Château la Tour Grisse 2005
100% Chenin Blanc
Importer: Louis/Dressner

Our Italian Picnic Lunch:

Spicy Green Olive and Celery Salad

Pecorino Romano Pepato

Rainbow Olive Assortment

Carne Salada : Cured Italian Beef

Varied Homemade Cheeses

Burrata : Italian Mozzarella Filled with Cream

Cured Anchovies

Homemade Crispy Flatbread

Almond and Polenta Cake
Almond and Buttermilk Sorbet with Crunchy Almond-Sugar Topping

FRIDAY:
10:30 AM

Meet at Rue Jacob for Class & Preparation of Lunch:

Topics: Steaming and Refreshing; Searing; Home Smoking

Guacamole “Light”

Broccoli with Avocado, Thyme, Pistachios, and Pistachio Oil
Smoked Duck Breast with Espelette Pepper Jelly
Seared Duck Breast with Espelette Pepper Jelly

Fresh Peas with Mint and Spring Onions
Just Spinach!

Potato Salad with Spring Onions, Capers, and Mint

A Seasonal Cheese Assortment from the Aging Cellars
of Marie Quatrehomme

Saint Nicolas (Goat’s Milk from the St Nicolas monastery in Languedoc)
Le Tricorne (Sheep and or Goat’s Milk from the Poitou)
Aiguebelette (Goat’s Milk from the Savoy)
Rosemary-Apple-Cranberry Galette
Sheep’s Milk Yogurt Sorbet

Southern Rhône Red : Vin de Pays Domaines des Amouriers 2005
50% Grenache, 30% Carignan, 10% Syrah, 10% Cinsault
Importer : Robert Kacher

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