Cook’n With Class in Paris

AppetizerTaking a cooking class in Paris is a good idea.  Taking a market cooking class in Paris is a great idea.  I browsed the different selections for cooking classes, and Cook’n with Class seemed to fit my personality best.  Hands on learning, “field trips,” eating, drinking, and good company.  We went with the chef to select the freshest food for the day.  From there, he creates a four course menu: appetizer, main dish, cheese plate, and dessert.  I learned so much about food and cooking that will have to be shared in a separate post, later.  They are very generous with their wine, and the hour is late, so I am going to keep this post short because sleep is calling.


Entree (Appetizer)

Veal on top of a celery salad with Dijon and Roquefort blue cheese vinaigrette.  Garnish: Candied orange peel


Fish with celery root gratin, haricot verts, red onions in wine, and tomato/butter sauce.  Garnish: basil and julienne tomato peel


Goat, Brie, Roquefort, a stinky one, and one that was my favorite (and the favorite of France, similar to Swiss), but the name is escaping me


Cherry cake with improvised sauce

The chef will e-mail the recipes within a week.  I think I may have to take another class…  Let the pictures do the talking for tonight.

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