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.)

Cooking in PARIS
MARCH 11 to 15, 2013 (Sample Class Schedule)

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;
Sourdough Bread; Whole Wheat Brioche

Prepare Sourdough Bread “Style Poilâne”

Prepare Whole Wheat Brioche

Joël Robuchon’s Fresh Langoustines with Fresh Herbs Wrapped in Phyllo

Roasted Leg of Lamb Les Viandes du Champs du Mars

Marché President Wilson Artichoke, Tomato, Caper & Black Olive Ragout

Orangerie du Vieux Sèvres Mixed Salad with Heirloom Beets and Carrots

Goat Cheese Trio:
Fresh Goat Cheese from the Cellars
of Marie Quatrehomme
62, rue de Sèvres, Paris 7. Tel: 01 47 34 33 45

Wines:
Jurancon Sec Clos Uroulate Cuvée Marie 2011
90% Gros Manseng 10% Petit Courbu
No Known Importer

Côtes-du-Rhône Domaine Gramenon La Sagesse 2001
100% Grenache
Importer: Kermit Lynch
One bottle decanted six hours before/one opened at table

 

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

 

TUESDAY:
10:30 AM TO 3 PM

Cooking Class & Preparation of Lunch:
Topics: Baking Sourdough Bread; Baking Brioche

Carpaccio de Daurade L’Atelier Saint-Germain de Joël Robuchon

Aoki’s Toasted Brioche with Morels and Whipped Crème Fraîche

Orangerie du Vieux Sèvres Sicilian Tomatoes with New Provencal Olive Oil and Fresh Herbs from the Balcony

Wines:
Alsace Pinot Blakc “Barriques” Domaine Ostertag 2010
100% Pinot Blanc
Importer: Kermit Lynch

Bourgogne Domaine Fanny Fabre 2011
100% Pinot Noir
No known importer

Cheeses:
Aged Cow’s Milk Cheese from the Jura: Comté 2009 & 2010
With
Domaine Labet Cotes du Jura 2006
100% Savagnin
No known importer

Madeleines: Lemon Tea Cakes
Le Cinq’s Pistachio Sorbet with Toasted Pistachios

PREPARE FOR THURSDAY AND FRIDAY  LUNCH:

Ze Kitchen Galerie’s Pumpkin and Coconut Milk Soup
Boucherie du Bac’s Beef Daube with Fresh Pasta
Caffé dei Cioppi’s Almond-Cookie Cake
Willi’s Wine Bar Chocolate Terrine

WEDNESDAY:
11:45 AM TO 4 PM

For a Tour of the President Wilson Market, Paris 16
Métro:  Alma-Marceau
Meet outside the Avenue President Wilson exit
Alma-Marceau Métro stop at Place d’Alma

LUNCH:
Guy Savoy
18 rue Troyon
Paris 17
Tel: + 33 1 43 80 40 61

Multicolore de betteraves autour du tourteau
(multicolored heirloom beets and crabmeat salad)

Saint-Pierre “rôti-entier” et oursins chauds aux crosnes
(whole roasted John Dory fish with sea urchins and Japanese artichokes)

Soupe d’artichaut à la truffle noire,
Brioche feuilletée aux champignons et truffes
(artichoke soup with black truffles, mushroom-flavored brioche with truffle butter)

Ragout de lentilles aux truffes
(lentil ragout with truffles)

Selle, carée, et épaule d’agneau “terre et mer”
(saddle, chop, and shoulder of lamb with hazelnuts and razor clams)

Fromages

Orange sanguine
(dried blood orange slices with spicy pepper and sorbet)

Wines:

Savennières 2010 Château Soucherie Clos des Perrières
100% Chenin Blanc
Importer: Rosenthal Wine Merchant 1 800 910 1990

Puligny-Montrachet 2010 Domaine Bachelet-Monnot
100% Chardonnay
No known importer

Saint Joseph 2009 Domaine Jean-Louis Chave
100% Syrah
Importer: Langdon-Shiverick 213 483 5900

Châteaneuf-du-Pape blanc 2008 Domaine du Boisrenard
Importer: Lauber Imports 908 725 2100

Gevrey Chambertin 2009 Harmand-Geoffroy
100% Pinot Noir
Importer: Rosenthal Wine Merchant 1 800 910 1990

Pupillo Moscato di Siracusa
100% Muscat
Importer: Skurnik Wines 516 677 9300

 

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

Loire Valley : Sancerre Blanc 2011
Francois Crochet
100% Sauvignon Blanc
No known importer

Burgundy : Pouilly-Fuissé Blanc 2012
Domaine Barraud
100% Chardonnay
North Berkeley Imports

Burgundy : Mercurey Rouge 2011
Domaine Emile Juillot
100% Pinot Noir
No known importer

Northern Rhône : Saint Joseph Rouge
Domaine Marsanne
100% Syrah
No known importer

Bordeaux : Moulis Rouge 2007
Château Biston-Brillette
La Famille Barbarin
55% Cabernet Sauvignon, 40% Merlot, 5% Petit Verdot
No known importer

Languedoc : Minervois Rouge 2011
Domaine Senat
Mais ou est donc Ornicar
50% Grenache, 40% Mourvedre, 10% Cinsault
Importer: Weygandt-Metzler

Southern Rhône: Châteanuef-du-Pape 2004
Close du Mont-Olivet
80% Grenache, 10% Syrah, 6% Mourvédre, 3% Cinsault, 1% Other
Importer: North Berkeley Imports

Languedoc: Banyuls Rouge 2006
Domaine La Tour Vieille
100% Grenache Noir
Importer: Kermit Lynch

Ze Kitchen Galerie’s Pumpkin and Coconut Milk Soup
Boucherie du Bac’s Beef Daube with Fresh Homemade Pasta

Cheese Classics:
Double Brie and Camembert from the cellars of Marie Quatrehomme

Caffè de Cioppi’s Almond Cookie-Cake

 

FRIDAY:
10:30  AM to 3 PM

Meet at Rue Jacob for Class & Preparation of Lunch:

A tasting of three French, one Italian huile nouvelle
Olive oil from the fall-winter 2012 harvest

Chestnut & Foie Gras Soup L’Atelier Saint-Germain de Joël Robuchon

Semilla’s Seared Shitake Mushrooms
Semilla’s Magret Burger on Toasted Brioche
Tomato  Marmelade
White Beans with Piment d’Espelette

A Sheep’s Milk Cheese Tasting:
Aged Manchego
Pecorino Sarde
Aged Italian Ricotta
Black Pepper Sheep’s Milk Cheese from the Auvergne

Willi’s Wine Bar Chocolate Terrine

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