Thursday, October 14, 2004

Cooking in the 17th

Just got back from a cooking class. It's one of the most popular things to do as an American ex-pat in Paris. There are many cooking classes to choose from ... all taught in English. My two friends and I have decided to try a new class every month. At least that is the plan. Today's class was "La Table de Francoise." Francoise Richard is from the area around Lyon, a well respected food area in France (aren't they all?), known especially for its sauces. Today "we" made terrine de legumes (vegetables), coulis tomatoes; veau (veal) en cocotte aux girolles; and tarte aux pommes (apples). Basically, what happens is Francoise makes the food in front of you, offering advice along the way... use butter at room temperature, don't cut off the ends of the mushrooms (girolles), cook the vegetables only a little for the terrine, cut the blanched tomatoes crosswise to get the seeds out... Then after you watch the preparation it's time to eat (and as you smell the food being prepared you realize you are starving!), so you head out to the living room to a nicely set-up dinner table. Chinon wine, chilled, was served with the dinner. The food was delicious and filling. I even turned down seconds (who knew I had it in me to turn down good food?). Makes me wonder how I'll do when my husband and I go out for dinner tonight (it's date night). Actually, I have no worries, my appetite grows pretty quick. La Table de Francoise does not have a website, but if you are interested in learning more, you can contact Pam Buckner (it's her kitchen in the 17th) at bucknerlevine@compuserve.com. I know Pam and Francoise had a write up in the Wall Street Journal a year or so back, but you have to be a member of the wsj site to get a old story.

My Terrine!

-- said Auntie M in Paris
3:31 PM



good heavens...I got completely famished just reading your post. Reminds me a bit of that day in the patrimoine weekend where I managed to get into the Ecole Superieur de la Cuisine Francaise for a free degustation. However, they were't very forthcoming with the recipe and technique. I would love love love to go to this little class. How much does it cost?

# posted by NARDAC : 5:12 PM  

I should have mentioned that the class was 60 euro....

# posted by Auntie M in Paris : 6:10 PM  

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