Cooking in PARIS Sample schedule

 from april, 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 times.

 

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:

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

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, with homemade aioli

 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

Crustacés en coq d’araignee

Spider crab and lobster, cream and caviar, cauliflower, green peas, radishes, asparagus

Raie cuisinée tout simplement

Skate simply roasted with seaweed butter

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 

Pigeon grille au barbecue, Le petit pois, jus aux abats, à la manière de Léonie

Simple grilled pigeon with peas and juices from the organ meats

Fromages affinés

A varied selection of aged cheeses

La fraise, rafraïchie au basilica sous une fine coque meringuée

Strawberries and basil in meringue shell

 

Wines:

Domaine Barmes Buecher Riesling Grand Cru 2013 (Importer: Sussex wines 856 608 9644)

Chablis Premier Cru Butteaux 2007 (Importer: check WineSearcher for various options)

Côtes-du-Rhône Domaine de Trapadis 2013 (No Known Importer)

Domaine Tempier Bandol 2009 (Importer: Kermit Lynch)

Jasnieres Chant de Vigne 2014 (No Known Importer)

Holdvölgy Hungarian Muscat (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 Cellars of 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

Zucchini Soup

Panna Cotta

Semifreddo

Frites

 

TAKE AWAYS: 
Experiment more!

Ginger almond squares

Healthy and delicious!

Frites method

The cheese course

Good poultry stock and fresh herbs