The Food Lover's Guide to Paris - 5th edition

The Food Lover's Guide to Paris - 5th editionI am very excited to announce the release of the completely updated 5th edition of  The Food Lover's Guide to Paris. The “book that cracks the code” to Paris is newly researched, newly written, newly designed, and includes nearly 500 of Paris’s finest gastronomic addresses, some 40 recipes, and is beautifully illustrated with all new black and white photographs of Paris. Order now from Amazon, Barnes and Noble and Indiebound. The book is the perfect companion to The New Food Lover’s Guide to Paris app for the iPhone and iPad, available from foodloversparis.com or directly from the iTunes store.

THE NEW FOOD LOVER'S GUIDE TO PARIS: IMG_7231.jpgan app for the iPhone (also functions on iPad)

For more information:
www.foodloverparis.com
To download now from iTunes click here.

PATRICIA'S STORE

Le Creuset Enameled Cast-Iron 15-1/2-Quart Oval French Oven, Red

In class and in casual conversations, I am constantly asked which tools I find essential in the kitchen. And so with Amazon’s help I have put together a list of equipment – from small silicone baking brushes to bigger items like ice cream machines, smokers, steamers, and pasta cooking pots – that I love to use every day as I test recipes or cook for friends.

KitchenAid Artisan 5-Quart Stand MixerThere are favorite pantry items too, which must always include the intense oils from Leblanc, pasta from Rustichella d’Abruzzo, and other favorites that you’ll see as you go through the Patricia Wells Selections.

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Class schedule

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BLACK TRUFFLE COOKING WORKSHOP
January 19 to 23, 2015 (Full)
January 18 to 22, 2016

2015 PARIS COOKING CLASSES
March 23 to 27, 2015 (Full)
April 6 to 10, 2015 (Full)
April 20 to 24, 2015 (Full)

2016 PARIS COOKING CLASSES
March 28 to April 1 , 2016 
April 11 to 15, 2016 
April 25 to 29, 2016

2015 PROVENCE COOKING CLASSES
June 7 to 12, 2015 (Full)
June 21 to 26, 2015 (Full) 
September 6 to 11, 2015 (Full)
September 20 to 25, 2015 (Full)

2016 PROVENCE COOKING CLASSES
June 12 to 17, 2016 
June 26 to July 1, 2016 
September 4 to 9, 2016 
September 18 to 23, 2016

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Patricia Wells cooking class

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COOKING CLASSES

A personal highlight at the Friday lunch as we wrap up each week’s class – whether we’re in Paris or Provence --  is how our students respond when I ask, “What’s your best takeaway? What’s the best thing you got out of the week?”

It may be my simple method for cooking garlic without burning it, inspired by Joël Robuchon many years ago. Or my “new” trick for slicing onions. Students always part with newfound knowledge of knife care after Walter’s complete knife-sharpening class. And in Paris and Provence students are constantly surprised (and pleased) by the variety and simplicity of my repertoire of fruit and herb sorbets, while everyone’s wine knowledge soars as the week goes on.

At week’s end we also vote for Best Taste of the Week and I am always delighted to see a wide variety of faves. While lemon verbena sorbet wins hands down as the perennial favorite, votes go to everything from a humble poulet rôtie  to last season’s winners of brine-cured steamed salmon, tomato tatins, and spicy eggplant.

But more often than not, the answer reflects the personal relationships that develop and evolve during the week. We bond with new friends, the bonds with long-time friends grow tighter.

Generosity, conviviality and lifestyle are the qualities we try to demonstrate as much as knife techniques or the essentials of searing. An open sharing is at the basis of French joie de vivre.  It is also the aspect that matters most to me about the celebrated French art de vivre. We hope you’ll come, but even more, if you do come, we want you to be among the many who leave saying “This has been the best week of my life.” Nothing makes me happier.



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Table d'Akihiro: Subtle, Streamlined Cuisine


Subtle, streamlined, and honest, are the words to describe both Akihiro Horikoshi and his postage-stamp sized fish restaurant set on a quiet side street in the 7th arrondissement. Since opening the all-white, open-kitchen dining room in 2010, he has seduced us with a singular style of cuisine, offering dishes that both satisfy and surprise, amaze with their freshness, and always make us feel special to be one of the lucky few to secure a table at the 16-seat restaurant. For more than 10 years this slight, reserved, Tokyo native worked with Bernard Pacaud at the Michelin three-star restaurant L’Ambroisie. On his own, he’s not just the captain but nearly the whole crew of his tiny ship, working with just a single waiter. He shops, devises the daily set menu, cooks, cleans up, mans the espresso machine, all the while listening to his favorite operas, the music playing discreetly in the background.

Porte 12: Sophisticated, Signature Fare

I knew that I was going to have a good time on my first visit to Porte 12 – a brand new modern French restaurant in the 10th arrondissement ­– when, as we sat down for lunch and I heard them playing a favorite Nat King Cole tune, followed by the modern-day American jazz singer Stacey Kent, belting out a great song. There’s much to love, even embrace about this small, 30-seat restaurant with its simple, bright, contemporary décor, a bustling open kitchen, sincere and attentive service, not to mention straightforward, yet sophisticated, signature fare that makes me want to come back for dinner...which I plan to. Whimsical corset-shaped light fixtures all but swing from the high ceiling, echoing the space’s former incarnation as a textile and lingerie atelier. The one-bite starter of a miniature potato hollowed out, filled with an eggless aioli, a sprinkling of crunchy toast bits, and a few herbs sets a surprising and satisfying tone, and I’ll be serving a version of this to my cooking school students first chance I get.

The restaurant is overseen by Singapore chef André Chiang, with Vincent Crepel in charge in the kitchen. A native of Lourdes, Crepel has also worked in the kitchens of the landmark Swiss restaurant made famous in the 1980’s by Fredy Girardet, (now under the direction of chef Philippe Rochat and Benoit Violier), as well as, of course, in Chiang’s own highly celebrated restaurant in Singapore, Restaurant André.

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