Cooking in PARIS Sample schedule

 from March, 2017

 

Classses run from approximately 10am to 2.30pm. Please note the times may vary for future classes. Please check with the program coordinator if you require additional information for specific class dates.

 

MONDAY:

10.30am–3pm

Cooking Class and Preparation of Lunch

Topics: Mise en Place, Let’s Talk Organic, Kitchen Design

What is an AOC/AOP?

Compound Butters, Infused Salts, infused Oils

French Wine: Labels and Importers

 

SIMMER:

Zucchini and Basil Velouté

BRAISE:

First-of-Season Provençal Asparagus with Rosemary and Bay Leaves

STEAM:

Turbot with Lemongrass, Peas and Spinach

CHEESE:

From the aging cellars of Marie Quatrehomme, rue de Sèvres:

A spring selection of young goat and sheep’s milk cheeses ~

Saint Nicolas (sheep); Chèvre au Miel; Coeur de Chèvre

 

BAKE:

Ginger-Almond Bars

INFUSE:

Fresh Ginger Sorbet

 

PREPARE FOR THE WEEK :

Compound Butters, Oil

PREPARE FOR TUESDAY LUNCH :

Lemon Semifreddo with Candies Lemon

 

Wines :

Picpoul de Pinet 2014 (100% Picpoul)

White Languedoc

No known importer

 


TUESDAY:

10.30am-3pm


Knife sharpening class
Cooking class and lunch at my Paris atelier

Menu:

BLANCH:

Spring Pea and Mint Salad

PAN FRY:

Polenta and Parmesan Monkfish, Herbed Couscous Salad, Spicy Tomato Marmelade

 Cheese Tasting:

From the Cellars of Marie Quatrehomme, rue de Sèvres:

Basque Sheep’s Milk Cheese ~  Napoleon and Régalis

FOLD:

Lemon Semifreddo with Candied Lemon

 

PREPARE FOR THURSDAY LUNCH:

SET:Rosemary Panna cotta

BRAISE:

Provençal Lamb Daube with Tomatoes, Chanteduc Olives, Mushrooms and Herbs

INFUSE:

Morel Mushroom Soup

 

WINES:

Loire Valley White:

Sancerre Blanc

Domaine Crochet 2015

100% Sauvignon Blanc

Importer: Neal Rosenthal www.madrose.com

 


WEDNESDAY:


WEDNESDAY:
11 AM TO 4 PM

Tour of the President Wilson Market, Paris 16
 

Lunch at GUY SAVOY MONNAIE DE PARIS
Quai de Conti
Paris 6

 

MENU:

Asperges vertes à l’oeuf du “foin” autour

Green asparagus and egg, cooked in hay

 

Black cod vigneron

Black cod with mushrooms and carrots, red-wine and buckwheat crêpe

 

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

Artichoke soup with black truffles, puff pastry brioche with mushrooms and truffles

         

Poulette farcie en demi-robe, les suprêmes en “jus-moelleux” les cuises traditions

Classic young chicken baked in salt crust

 

Cheese selections

Au tour de la rhubarb et jus d’hibiscus

Rhubarb, hibiscus juice, lime-mint sorbet

 

Wines:

 

 

Alsatian White:

 Josmeyer Pinot Auxerrois H Vielles Vignes 2015

100% pinot blanc

Importer: Domaine Select www.domaineselect.com

 

Savoy White:

Domaine des Ardoisières Schiste 2011

50% Jacquere, rest Pinot Gris, Roussanne, Mondeuse Blanc

No known importer

 

 

German White:

 

Weingut Strub Riesling Steillage

100% Riesling

Importer: Skurnick wines www.shurnik.com

 

Loire Valley Red:

Thierry Germain Domaine des Roches Neuves Saumur Champigny Franc de Pied 2011

100% Cabernet France

Importer:  Vos Selections www.vosselections.com

 

Northern Rhône red:

Domaine Jean-Louis Chave Saint Joseph 2012

100% Syrah

Importer: Langdon-Shiverkic www.shiverick.com

 

Burgundy red:

Manuel Olivier Morey-Saint-Denis 2012

100% Pinot Noir

No known importer

 

~ Dinner Free ~


THURSDAY:

9 AM to 3 PM

Visit to Poilâne Bakery, rue du Cherche-Midi, Paris 6

Private Wine Tasting With Juan Sanchez of La Dernière Goutte
 

WE SAMPLED:

Roussillon white:

Domaine de la Tour Vieille

40% Grenache Gris, 20% Grenache Blanc, 20% Vermentino, rest Macabeau, Roussanne

Importer: Kermit Lynch www.kermitlynch.com

 

Loire Valley white:

Domaine Francois Chidane

Montlouis-sur-Loire Les Bournais 2015

100% Chenin Blanc

Importer: Douglas Polaner, Beaune Imports www.beauneimports.com

 

Côtes Roannaise red:

Domaine Serol

Eclat de Granite 2015

100% Gamay

Importer: Compass Wines www.compasswines.com

 

Loire Valley red:

Domaine Bobinet Saumur-Champigny

100% Cabernet Franc

No known importer

 

 

Burgundy red:

Domaine Joblot

Givry Clos du Cellier aux Moines 1er Cru 2015

100% Pinot Noir

Importer: Robert Kacher www.robertkacherselelctions.com

 

Northern Rhône red:

Domaine Durand Cornas 2014

100% Syrah

Importer: Peter Weygandt www.weygandtmetzler.com

 

Southern Rhône red:

Domaine de la Biscarelle Châteauneuf-du-Pape 2014

80% Grenache, 10% Syrah, 10% other grape varieties

Importer: United Estates www.patrickallenselections.com

 

Loire Valley white:

Château Pierre-Bise

Coteaux du Layon Beaulieu cuvée Rouannieres 2014

100% Chenin Blanc

Importer: Louis/Dressner www.louisdressner.com

 


LUNCH:

INFUSE: 
Cèpe Mushroom Soup

BRAISE: 
Provençal Lamb Daube with Tomatoes, Chanteduc Olives, and Mushrooms
Provençal Epeautre 

INFUSE:

From the Cellarsof Marie Quatrehomme

Bethmale Chèvre  (Goat’s Milk) Pyrénées

Reblochon (Cow’s Milk) Savoie

 

SET : 
Raspberry Panna Cotta with Fresh Raspberries

 


 

FRIDAY

10.30am–3pm

Olive Oil Tasting, Cooking Class and Preparation of Lunch:

BLANCH AND PAN-FRY:
        Seared Green Beans with Toasted Almonds and Marcona Almond Oil 

SEAR:
 Seared Rib Steak, Compound Butters, Tarragon Chimichurri

“DEEP FRY”: 
Cold Fry Frites

BAKE: 
Chocolate and Almond Squares 

 

Wines:

Southern Red Rhône:

Clos Chanteduc Côtes-du-Rhône 2007 and 2010

Grenache, Syrah, Mourvèdre

Importer: Eric Solomon www.europeancellars.com

 

 

 


Quote of the Day:
“Don’t cry because it’s over, smile because it happened”

 

VOTING FOR BEST TASTE OF THE WEEK
 AND DISCUSSION OF TAKE AWAYS 

BEST TASTES:

Turbot

Monkfish

**Mushroom Soup

Asparagus

Steak

Lamb Daube

TAKE AWAYS: 
Braising asparagus

Do not overcook everything

***Mise en place consistently

Makes the frites

Cooking in advance

Less is more: use quality ingredients!