Cooking in PARIS Sample schedule

 from May 2018


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.



Morning cooking class and lunch at Rue du Bac Atelier

Food Topics:

Mise en place, let’s talk organic, kitchen design, what is an AOC/AOP?, infusing flavors: butters, salts, and oils, French wine: labels and importers


Sicilian Tomato Gazpacho

Provençal Asparagus with Prosciutto, Parmesan, and Chives

Sea Scallops on a Bed of Leeks

A cheese selection from the aging cellars of Marie Quatrehomme:
Favorite Goat’s Milk Cheeses: St Nicolas and Charolais

Ginger-Almond Bars


Lemon Semifreddo with Crushed Gariguette Strawberries for Tuesday lunch


White Languedoc
Picpoul de Pinet 2017
100% Picpoul
No known importer



Morning cooking class and lunch at Rue du Bac Atelier

Food topic:

Knife sharpening


Spring Pea and Mint Salad

Skate Wing Salad with Caper Vinaigrette

 Cheese Tasting from the Cellars of Marie Quatrehomme:
Comté aged 40 months (Cow’s Milk, Jura)

Lemon Semifreddo with Gariguette Strawberries


Raspberry Panna cotta, Provençal Beef Daube with Jasmin Lemon Rice and Cèpe Mushroom Soup for Thursday lunch


Domaine Oratoire St Martin 2016
Réserve des Seigneurs
Cairanne Côtes-du-Rhône
Roussanne, Grenache Blanc, Clairette
Importer: Louis Dressner



Tour of the President Wilson Market, Paris 16

Lunch at Restaurant David Toutain



Beef Carpaccio with Oxalis Leaf and Ground Hazelnuts
“Carabineros”: Giant Shrimp with Marjoram and Lemon
Oyster “Cigars” with Raspberries and Shallots

Corn Bread with Chives
Egg in its shell with Cumin
Strips of Oil-Poached Salmon with Livèche ( celery-like lovage)
Cod with Peas, Rhubarb, and Basil Cream
Green Asparagus with Lemon-Thyme Cream and Lemon
Smoked Eel with Black Sesame and Cubed Green Apple
Chicken with White Asparagus

 Brillat-Savarin Cheese with Truffles


Potatoes and Coffee
Cauliflower, White Chocolate and Coconut
Raspberries and Parsley


Champagne Brut Grande Réserve Dehours + Fils

 Domaine du Père Benoit, Vin de France (Vermentino and Chenin Blanc)
No known importer

 Auxey-Duresse Domaine Diconne Vielles Vignes 2006 (100% Chardonnay)
No known importer

 Domaine La Terrasse d’Elise Le Pradel 2011 (100% Cinsault)
No known importer


Visit to Poilâne Bakery

Private Wine Tasting With Juan Sanchez of La Dernière Goutte wine shop

We sampled:

Loire Valley White:
Sancerre Francois Crochet “Les Amoureuses” 2016
100% Sauvignon Blanc
Importer: Rosenthal Wine Merchant

 Corsican White:
Domaine Antoine-Marie Arena 2016
Vin de France
 100% Bianco Gentile
Importer: Eric Solomon   

Southern Rhône White:
Châteauneuf-du-Pape Clos du Mont Olivet 2016
40% Clairette, 30% Roussanne, 17% Bourboulenc, 10% Grenache Blanc, 1% Picpoul de Pinet, 1% Picardan, 1% Clairette Rose
Importer: North Berkeley Wine

 Red Burgundy:
Domaine Tollot-Beaut Savigny-les-Beaune 2015
100% Pinot Noir

 Loire Valley Red:
Chinon Domaine Grosbois “Gabare” 2012
100% Cabernet Franc
No known importer

 Northern Rhône Red:
Saint-Joseph Domaine du Tunnel 2016
100% Syrah

Red Bordeaux:
Moulis Château Biston-Brillette Cru Bourgeois 2014
50% Cabernet Sauvignon, 50% Merlot
No known importer

 Languedoc Red:
Corbiéres Clos de l’Anhel “Les Dimanches” 2014
80% Carignan, 20% Syrah
Importer: Thomas Calder, fax in Paris, 011 33 1 46 45 15 29

 Southern Rhône Red:
Châteauneuf-du-Pape Clos du Mont Olivet 2007
80% Grenache, 10% Syrah, 6% Mourvédre, 4% Cinsault, Counoise, Vaccarése, Muscardin, Terret Noir, Picpoul Noir
Importer: North Berkeley Wine

 Catalan Red Fortified Wine:
Domaine de la Tour Vieille (non-vintage)
80% Grenache Noir, 15% Grenache Gris, 5% Carignan


Cèpe Mushroom Soup

Provençal Beef Daube / Jasmin and Lemon Rice

Two Goat’s Milk Specialties from the cellars of Marie Quatrehomme
Bethmale Chèvre  (Goat’s Milk) Pyrénées
Tomme de Chèvre Vallée d’Aspe  

Raspberry Panna Cotta with Fresh Raspberries




Olive Oil Tasting, Cooking Class and Lunch


Crispy Basil-Wrapped Langoustines
     Roasted Salt Marsh Lamb from Brittany / Tomato Marmalade
Blanched Green Beans with Basil
Semilla’s Seared Shiitake Mushrooms  
Noirmoutier Potatoes with Fleur de Sel
French Mesclun Salad with Classic Vinaigrette

From the cellars of Marie Quatrehomme:
Sheep’s Milk Spanish Manchego

Clementine Clafoutis



Southern Red Rhône:
Clos Chanteduc Côtes-du-Rhône 2008
Grenache, Syrah, Mourvèdre
Importer: Eric Solomon





(as voted by the students)

**** Skate Salad
** The entire meal on Friday 
Scallops with Leeks in Crème Fraîche
 Fresh Pea Salad with Leeks



Our students always come away inspired after a week of class. Here are some of the insights they took away from this week:

Ingredients, Ingredients, Ingredients
Cook for smaller groups
Use more herbs in salads
Serve at room temperature, don’t worry!
Re-energized to find great ingredients
Learning about French wine and the regions
Working together in the kitchen, camaraderie!
All the wine info!