Cooking in PARIS Sample schedule

 from april, 2016

 

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:

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

French Wine: Labels and Importers

 

BRAISE:

First of Season Provençal Asparagus with Compound Butters and Salts

POACH:

Poached Chicken Breasts with Morels and Spring Peas

BLANCH:

Zucchini, Artichoke, Avocado and Green Zebra Salad 

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

PREPARE FOR TUESDAY LUNCH :

Honey Nougat Glacé

 

PREPARE FOR THURSDAY LUNCH:

INFUSE:

Coulommiers aux Cèpes

(cow’s milk cheese with cèpe mushrooms)

 

Wines :

Picpoul de Pinet 2014 (100% Picpoul)

White Languedoc

No known importer

Mont Olivet 2013 Côtes-du-Rhône

Southern Red Rhône

80% Grenache, 15% Carignan, 5% Syrah 

Importer : North Berke

 


TUESDAY:


Knife sharpening class
Cooking class and lunch at my Paris atelier

Techniques and Menu:

DEEP FRY: Crispy Golden Onion Rings

PAN FRY: Polenta and Parmesan Monkfish with Aioli and Herbed Couscous Salad

Orangerie du Vieux Sèvres Sicilian Tomatoes with New Olive Oil and Herbs

 Cheese Tasting:

From the Cellars of Marie Quatrehomme, rue de Sèvres:

Basque Sheep’s Milk Cheese ~  Napoleon & Régalis

 

Honey Nougat Glacé with Fresh Berries

 

PREPARE FOR THURSDAY LUNCH:

SET:

Lemon Panna Cotta and Candied Lemon Zest

BRAISE:

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

INFUSE:

Cèpe Mushroom Soup

 

WINES:

Château de Roquefort

Côtes de Provence les Genêts Blanc

60% Clairette, 35% Rolle, 5% Ugni Blanc

Importer: Thomas Calder


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:

Des asperges vertes crues et cuites, juste le jaune

Green asparagus, raw and cooked, with egg yolk and rich vinaigrette

             

Saint Pierre sur mer

John Dory with roasted clams and fragrant truffle sauce

 

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, truffle butter

 

Tout boeuf

Beef rare and braised

 

Fromages affinés

A spectacular cheese trolley

 

Fraises

Strawberries in many states: sliced and dried, encased in meringue, fresh and raw 

 

Wines:

 

Vouvray Les Pentes de la Folie 2014 Domaine Sébastian Bruner

Loire Valley White: 100% Chenin Blanc

Importer: Langedon-Shiverick 213 483 5900

 

IGP Côtes Catalanes Maccabeu 2014 Olivier Pithon

Catalanes White: 100% Maccabeu

Importer: Indie Wines 631 604 2800

 

Châteauneuf-du-Pape Le Vieux Donjon 2013

Southern Rhône White: 50% Clairette 50% Roussanne

Importer: Alain Junguenet www.winesfromfrance.com 

 

Gevrey Chambertin Vieilles Vignes Domaine Coillot 2011

Burgundy Red: 100% Pinot Noir

No known importer

 

Cuvée des Comtes d’Equisheim Gewurztraminer 2007 Léon Beyer

Alsace White: 100% Gewurztraminer

Importer: Vindivino.com

 

Holdvolgy Tokay Exaltation 2012

Hungarian Tokay: 100% Pinot Gris

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:

Loire Valley White
Domaine Francois Crochet Sancerre Les Amoureuses 2014
100 % Sauvignon Blanc
No known importer

Loire Valley White
Domaine Francis Chidaine Montlouis-sur-Loire 2014
100% Chenin Blanc
Importer: Polaner Selections polanerselections.com

Southern Rhône White
Clos du Mont Olivet Châteauneuf-du-Pape 2014
30% Bourboulenc, 30% Clairette, 25% Roussanne, 15% Grenache Blanc
Importer: North Berkeley Imports northberkelyimports.com 

Burgundy Red
Domain des Grand Cour Fleurie 2014
100% Gamay
No known importer

Loire Valley Red
Clos des Capucins Eminence Grise Chinon 2014
100% Cabernet Franc
Importer: Russel Herman 908 771 9082

Burgundy Red
Domaine Antoine Leinhardt Côtes de Nuits Villages Les Plantes au Bois 2014
100% Pinot Noir
No known importer 

Northern Rhône Red
Domaine Saint Clair Crozes-Hermaige L’Etincelle 2014
100% Syrah
Importer: Ansoina Wines ansoniawines.com

Languedoc Red
Domaine les Aurelles Solen 2011
60% Carignan, 40% Grenache
Importer: Zelo Wines 336 574 2850

Southern Rhône Red
Domaine Charvin Châteauneuf-du- Pape 2013
85% Grenache, 5% Mourvèdre, 5% Syrah, 5% Vaccarese
Importer: Weygandt Metzler weygandtmetzler.com 


LUNCH:

INFUSE: 
Cèpe Mushroom Soup

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

INFUSE:
Couloumiers aux Cèpes 

SET : 
Lemon Panna Cotta and Candied Lemon Zest

Wines:
Domaine Ostertag Pinot Blanc 2014
Alsatian White
100% Pinot Blanc
Importer: Kermit Lynch 

Mas Champart Saint-Chinian Causse du Bousquet 2012
Languedoc Red
50% Syrah, 25% Mourvèdre, 25% Grenache and Carignan
Importer: Kermit Lynch 

 


 

FRIDAY

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 Topped with Herb Salad and Compound Butters

“DEEP FRY”: 
Cold Fry Frites 

Cheeses:
From the Cellars  of Marie Quatrehomme, rue de Sèvres, Paris 7:
Camembert (Cow’s Milk), Normandy
Bethmale (Goat’s Milk), Pyrénées
Reblochon (Cow’s Milk), Savoie 

BAKE: 
Chocolate and Almond Squares 

INFUSE: 
Chocolate and Chanteduc Honey Sorbet with Chocolate Nibs

Wines:

Champagne Cédric Bouchard Infloresence Rose de Jeanne Blanc de Noir 2014
100% Pinot Noir
Importer: Polanter Selections 914 244 0404 

Domaine Henri Germain Bourgogne Blanc 2013
100% Chardonnay
No Known Importer 

Domaine d’Aupilhac
Vin de Pays del’Herault Les Servières 2014
100% Cinsault
Importer: Kermit Lynch 

Southern Rhone Red
Clos Chanteduc Côtes-du-Rhône 2008 and 2010
Grenache, Syrah, Mourvèdre
Importer: Eric Solomon 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: 

Fried Onion Rings
Lemon Panna Cotta
Poached Chicken Breasts with Morels and Peas
Aïoli (Garlic Mayonnaise)
Pan-Fried Monkfish with Polenta and Parmesan Crust
White Wine Lamb Daube with Mushrooms and Olives
Cold Fry Frites 

TAKE AWAYS: 
The Frites! The Frites!
The Chicken with Morels!
Friday’s Entire Menu!
Don’t Doubt Yourself!  You Can Still Do It!