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.
MONDAY:
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
Menu
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
Prepare
Lemon Semifreddo with Crushed Gariguette Strawberries for Tuesday lunch
Wines
White Languedoc
Picpoul de Pinet 2017
100% Picpoul
No known importer
TUESDAY:
Morning cooking class and lunch at Rue du Bac Atelier
Food topic:
Knife sharpening
Menu:
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
PREPARE
Raspberry Panna cotta, Provençal Beef Daube with Jasmin Lemon Rice and Cèpe Mushroom Soup for Thursday lunch
Wines
Domaine Oratoire St Martin 2016
Réserve des Seigneurs
Cairanne Côtes-du-Rhône
Roussanne, Grenache Blanc, Clairette
Importer: Louis Dressner
WEDNESDAY:
Tour of the President Wilson Market, Paris 16
Lunch at Restaurant David Toutain
Menu
Appetizers
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
Dessert
Potatoes and Coffee
Cauliflower, White Chocolate and Coconut
Raspberries and Parsley
Wines
Champagne Brut Grande Réserve Dehours + Fils
Importer: www.domaineselect.com
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
THURSDAY
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
Importer: www.winebowgroup.com
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
Importer: www.cavetocellar.com
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
Importer: www.kermitlynch.com
LUNCH MENU
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
FRIDAY
Olive Oil Tasting, Cooking Class and Lunch
Menu
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
Wines
Southern Red Rhône:
Clos Chanteduc Côtes-du-Rhône 2008
Grenache, Syrah, Mourvèdre
Importer: Eric Solomon www.europeancellars.com
BEST TASTES OF THE WEEK
(as voted by the students)
**** Skate Salad
** The entire meal on Friday
Scallops with Leeks in Crème Fraîche
Fresh Pea Salad with Leeks
TAKE AWAYS
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!