More cooking classes in Paris

IMG_0207This year I returned to Paris again and headed straight back to my friend Paule’s cooking school. Even though I ran a cookery school myself for several years in Brisbane I still find attending another cook’s classes stimulating and there is always something new to learn. Every time I have gone to Paule’s school I discover not only new recipes but entirely new techniques.

The class started off with an escorted tour to the food shopping district close to the former Le Halles market. Paule’s business name is not named Promenades Gourmandes for nothing. Paule was one of the very first people to organise walks and shopping trips to the best food arrondissements of Paris.IMG_0222

The famous family pie crust. A very different technique of making pastry that I have documented in earlier posts. If you want to know more about a different and easier way of making pastry do look up her website, or better still put in a request if you are going to Paris.

IMG_0225

The starter menu for today was goats cheese and shallot tart but of course the French would have a better name Quiche au Chèvre et Échalottes Confites.

IMG_0235One of the students did not eat goats cheese so we made a lop-sided tart, that is one with the rounds of goats cheese to one side only.

IMG_0213Some patience required for the slow cooking of shallots for the quiche and ratatouille.

IMG_0208

The fabulous Lacanche stove.

The Le Creuset cocotte is an indispensable piece of equipment in Paule’s kitchen.IMG_1747

You don’t see the range in various sizes so often in Australian kitchen shops but you would easily be able to order one at a cook’s shop. I took these photos in Paris’s Galerie Lafayette where they offer cocottes in several sizes.
IMG_0216

The ice on top of the cocotte of ratatouille before it goes into oven – Paule left of picture  in stripes.IMG_0242

At the end just before serving the ratatouille in goes a little crème fraîche, a little something extra that most cookbooks don’t include.

IMG_0228The Tournedos de Saumon – fillets of salmon were coated in herbs and wrapped in slices of smoked salmon. The foil held the shape whilst it was being cooked. I was quite impressed by this dish and re-created when we went down to our rented farm-house in Provence.

IMG_0231

Salmon ready to be lightly cooked on both sides before being finished in the oven.IMG_0248

The salmon cooked and ready to serve. Love the wild patterned plate.IMG_0251

Sauce Vierge to go with the salmon. This was a reminder for me to make this sauce more often, it goes so well with fish and pasta.IMG_0223

Paule serves the most stunning best cheese always. On the board are Crottin de Chavignol, Saint-Marcellin, Brie, Saint-Nectaire and Comté. This year I learned that the crunchy taste in hard cheese are the fats in the milk that crystallise. Another tip this one is alarming for those that think it is the soft cheeses that are highest in fat, it is in fact the harder cheese that has more fat.  You will also learn as we did the ideal wine to drink with cheeses.

IMG_0253

Flourless chocolate souffle with the arty name of Léger Moelleux au Chocolat.IMG_0255

I did not get a photo of the higher inflated version as it came out of the oven. It had settled whilst we ate the other courses.

IMG_0247Paule always lays a beautiful table.IMG_1459

Here’s a pic of us on a wine tour in Beaujolais. I cannot wait to return to France and return to Paule’s kitchen.

About these ads

,

  1. #1 by Celia @ Fig Jam and Lime Cordial on July 31, 2013 - 3:30 am

    What an amazing cooking class, and you’re looking uber glam as always, Roz! Tell me, what’s the ice for? And that IS an unusual shape for a pot!

Leave a Reply

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Follow

Get every new post delivered to your Inbox.

Join 400 other followers

%d bloggers like this: