Paris Cooking Classes with Patricia Wells

April-in-Paris2007-007Patricia Wells is pleased to offer a select series of cooking classes in her Paris cooking studio. Located on the charming Rue Jacob in the heart of Saint-Germain-des-Près on the Left Bank, the carefully restored artist’s atelier is designed for cooking and appreciation of the gastronomic bounty of Paris. This five-day movable feast in a comfortable, English-language environment, is designed to bring guests into Patricia’s private food world.

Guests cook with the best produce, fish, poultry, meats, cheese and breads to be found in the Paris markets. Each day's program offers something different: the prepared menus shared around the atelier table, the insider's guide to Paris’s markets and boutiques, wine and oil tastings, visits to a baker, and a meal in one of the city’s top restaurants. All instruction is in English. Recipes are geared to the home cook. Guests are supplied with aprons as well as detailed recipe booklets that are theirs to keep.

The class is limited to 7 participants. The week begins with class on Monday morning and ends after lunch on Friday. The fee is $5,500 and includes all visits, tastings, and lunches. Note that there will be some walking involved, though not more than 15 minutes. The fee does not include dinners or lodging. (A list of recommended hotels is available on this web site and will also sent to enrolled participants.)

Cooking in PARIS
FEBRUARY 24 to 28, 2014 (Sample Class Schedule)

MONDAY:
10:30 am TO 3 PM

Cooking Class & Preparation of Lunch
Topics: Mise en Place, Let’s Talk Organic, Kitchen Design
What is an AOC/AOP?
French Wine: Labels and Importers

Prepare Olive Oil Brioche

L’Atelier de Joël Robuchon Fresh Langoustines with Fresh Herbs
Wrapped in Brique Pastry
Fragrant Shellfish Broth

First of Season Provençal Asparagus with Rosemary and Bay Leaves

Les Viandes du Champs du Mars Lamb Couscous with Chickpeas and Zucchini

Marché President Wilson Artichoke, Avocado, Zucchini Salad
with Toasted Pistachios and Pistachio-Oil Vinaigrette


A Sheep’s Milk Cheese Tasting:
Napoleon (Pays Basque)
Joséphine (Pays Basque)
Régalis (Pays Basque)
From the Cellars of Marie Quatrehomme
62, rue de Sèvres, Paris 7. Tel: 01 47 34 33 45

Le Moulin de la Vierge Chestnut Honey Squares
Le Dauphin’s Buttermilk Sorbet with Fresh Thyme and New Olive Oil

Prepare Marie Quatrehomme’s Goat Cheese in Herbed Olive Oil


White Loire Valley:
Muscadet Sèvres & Maine Sur Lie
Domaine de la Pépière Clos des Briords
Cuvee Vieilles Vignes 2012
Melon de Bourgogne
Importer: Louis/Dressner Selections

Red Southern Rhône:
Martinelle Ventoux 2011
Grenache, Syrah
Importer: North Berkeley Wine

TUESDAY:
10:30 AM TO 3 PM


Cooking Class, Knife Class with Walter Wells & Preparation of Lunch:

Toasted Olive Oil Brioche with Truffle Butter/Morel Cream and Green Salad

Salmon & Halibut Tartare with Fennel, Chives, Avocado, and Pistachio Oil

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

Goat Cheese Marinated in Herbs & Olive Oil
From the Cellars  of Marie Quatrehomme
62, rue de Sèvres, Paris 7. Tel: 01 47 34 33 45

Astrance’s Chestnut Honey Madeleines
Le Cinq’s Pistachio Sorbet with Toasted Pistachios

PREPARE FOR THURSDAY LUNCH:

Jerusalem Artichoke Soup
Boucherie du Bac’s Beef Daube
Fresh Pasta
Sherry or Beaumes de Venise Olive Oil Cake

White Southern Rhône:

Domaine de l’Oritoire Saint Martin Cairanne 2011
Roussanne, Grenache Blanc, Clairette
Importer: J&R Selection 517 281 9914

Red Southern Rhône:

Domaine Charvin Côtes-du-Rhône 2011
Grenache, Syrah
Importer: Weygandt-Metzler


WEDNESDAY:
10:45 AM TO 4 PM

For a Tour of the President Wilson Market, Paris 16
Métro:  Alma-Marceau
Meet 10:45 am in front The Flame Statue Place d’Alma Métro


LUNCH:

Guy Savoy
18, rue Troyon
Paris 17
Telephone: + 33 1 43 80 40 61
Métro: Charles de Gaulle-Étoile
Email: reserve@guysavoy.com
www.guysavoy.com

Concassée d’’huîtres, gratiné algues et citron

Le bar

Tarte de homard, jus concenter

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

Selle, carré, et épaule d’agneau, terre et mer,
Salsifis et noisettes

Fromage affinés

Mikado de crêpes


Wines:

Anjou Blanc 2011
Thiebaud Boudignon
100% Chenin Blanc

Importer:

Burgundy Blanc 2011
Pernand-Vergelesses Les Cloux
Domaine Rollin Père et Fils

Importer:

Languedoc Rouge 2009
Les Gamines Domaine de la Marfée
Thierrey Hasard

Importer:

Bordeaux Rouge 2006
Château Dutruch Grand Poujeaux
Moulis-en-Médoc

Importer:

Côtes du Jura Blanc
Chardonnay En Barberon 2011
Domaine André et Mireille Tissot

Importer:

Fronholz Venanges Tardives de Gewurztraminer 2011
Domaine Ostertag
Importer: Kermit Lynch


THURSDAY:
9  AM to 3 PM

Meet at 10, rue Jacob for Visit  to Poilâne Bakery
8, rue du Cherche-Midi, Paris 6, tel: +33 1 45 48 42 59

Private Wine Tasting With Juan Sanchez of La Dernière Goutte
6 rue de Bourbon-le-Château, Paris 6, tel : +33 1 43 29 11 62

We tasted:

Burgundy White
Domaine Oudin
Chablis Vaucoupins 1er Cru 2011
100% Chardonnay
No Known Importer

Basque Region White

Domaine Aretxea Cuvée Hegoxuri
Irouleguy 2011
50% Petit Manseng, 40% Gros Manseng, 10% Courbu
Importer: Kermit Lynch

Northern Rhône White

Domaine Cuilleron
Saint-Joseph Cuvée Lombards 2011
100% Marsanne
Importer: Neal Rosenthal  1 800 910 1990

Beaujolais Red

Domaine de la Grand Cour Vieilles Vignes
Brouilly 2012
100% Gamay
No Known Importer

Burgundy Red

Domaine Tollot-Beaut
Savigny-les-Beaune 2010
100% Pinot Noir
Importer: Seagram Château Wines 212 572 7725

Anjou Red
Domaine Nicolas Reau
L’Enfant Terrible 2011
100% Cabernet France
No Known Importer

Northern Rhône Red

Domaine Saint Clair Cuvée Etincelle 2011
Crozes-Hermitage
100% Syrah
Importer: Ansonia Wines 202 506 42155

Southern Rhône Red

Domaine des Amouriers Cuvée Les Genestes
Vacqueyras 2010
50% Grenache, 42% Syrah, 2% Mourvèdre
Importer: Robert Kacher Selections

Sweet Loire Valley White

Château Pierre-Bise
Coteaux du Layon Chaume 1er Crus 2011
100% Chenin Blanc
Importer: Louis/Dressner Selections

Southern Rhône Red

Clos Chanteduc 2010
Grenache, Syrah, Mourvèdre
Importer: Eric Solomon


Jerusalem Artichoke Soup
Boucherie du Bac’s Beef Daube with Fresh Pasta


Cheese Classics:
Brie Double and Camembert au Lait Cru de Vaches Normandes Le Gaslonde
From the Cellars of Marie Quatrehomme
62, rue de Sèvres, Paris 7. Tel: 01 47 34 33 45

Sherry or Beaumes-de-Venise Olive Oil Cake

Prepare for Friday lunch:
Henri Le Roux Chocolate Satin and Chocolate Truffles
Caffé dei Cioppi’s Almond-Cookie Cake


FRIDAY:
10:30 AM to 3 PM


Meet at Rue Jacob for Class, Olive Oil Tasting & Preparation of Lunch:

Salted Cod Brandade

Semilla’s Seared Shitake Mushrooms

Whole Roasted Sea Bass in Parchment

Whole Roasted Turbot

First of Season Fresh Peas with Mint

Cheeses:

Young and Aged
Raw Milk Comté Cow’s Milk Cheese from the Jura
Comté 6 Mois
Comté  d’Eté 2010
Comté  d’Eté 2011
From the Cellars  of Marie Quatrehomme
62, rue de Sèvres, Paris 7. Tel: 01 47 34 33 45

Henri Le Roux’s Chocolate Satin
Chocolate Truffles

Quote of the Day:

“Don’t Cry Because It’s Over,
Smile Because It Happened”

BEST TASTES OF THE WEEK:

GUY SAVOY

Meringue
Mac ‘n Cheese
Leek and Celery Root Soup
Artichoke Soup with Mushroom Brioche
Lobster


Wines:
Oratoire Blanc


WHAT WE COOKED:
** Jerusalem Artichoke Soup
** Langoustines
Lamb and Daube
Olive Oil Brioche

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BLACK TRUFFLE COOKING WORKSHOP
January 20 to 24, 2014 (Completed)
January 19 to 23, 2015

2014 PARIS COOKING CLASSES
February 24 to 28, 2014 (Completed)
March 10 to 14, 2014 (Completed)
March 24 to 28, 2014 (Completed)
March 31 - April 4, 2014 (Special Private Class - Full)

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

2014 PROVENCE COOKING CLASSES
May 25 to 30, 2014 (Special private class - Full)
June 8 to 13, 2014 (Full - Wait list)
June 22 to 27, 2014 (Full - Wait list) 
September 7 to 12, 2014 (Full - Wait list)
September 21 to 26, 2014 (Full - Wait list)

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

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