A day at Le Cordon Bleu
Today was a day that was all about food.
I was up at 6:30 am, fighting my jet lag, to be out the door and on the Metro by 7 am for a market tour, lunch and cooking class at Le Cordon Bleu.
A few weeks ago I was thinking about some things that I would really like to do in Paris that I have never done before and a class at this world famous cooking school was very near the top of the list. By the time I got around to booking a date many of the classes we already full up but luckily there were still two spaces for a market tour/lunch/cooking class. I scooped up the two spots and after my Mom politely declined I invited my sister to be my date.
We made our way over to the school by 8 am to check in and fill in some paper work before meeting the rest of our group over coffee and juice. By 8:30 we were on our way to the Marché St. Charles with our chef instructor and a translator. This market is in the 15th Arrondissment and is open on Tuesdays and Fridays from 7 am until 2:30. There were a number of vendors selling shawls, hats and housewares but the majority of the stalls were piled high with a wondrous array of colourful produce, patés, sausages, fresh seafood, cheeses from around France and baked goods. Here are a few of the delicious sights we saw…
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After touring the market we headed back to the school to enjoy a lunch that consisted of the many delicious foods that we had just seen on our travels. We sampled a selection of breads and cheeses that ranged from Roquefort, to Reblochon to a tangy Chèvre. There were platters piled high with saucisson sec, ham de Bayonne, rilette and blood sausages. There were olives, cornichons, pickled garlic, bowls of small grey shrimp and a huge green salad. For dessert there were slices of the most perfectly ripe melon and cherries and strawberries and cream filled meringues. By the time we finished our last sips of wine there was just enough time to gather our things and head down to one of the teaching classrooms to settle in for the three hour cooking demonstration.
I went to cooking school well over ten years ago but sitting there in the classroom watching our instructor in his chef’s whites and toque brought back some memories. Chef Patrick Terrien, with the help of his translator, easily won us over with his obvious passion for cooking and teaching.
Today’s menu consisted of:
Asperges Blanches, Sauce Mousseline Au Caviar
White Asparagus, Mousseline Sauce with Caviar
Morue Fraîche Dorée au Sautoir, Pommes Rattes Truffées Écrasées à la Fourchette
Golden Pan Fried Cod, Fork Crushed Fingerling Potato Purée with Truffle
Tarte à la Rhubarbe aux Pistaches et Rhubarbe Coulis
Rhubarb Tart with Pistachios and Rhubarb Coulis
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By 4 pm Lisa and I were on the metro heading home and talking about our amazing day. It was wonderful to explore a new market and learn some new cooking techniques, see some new ingredients that we just don’t have back home (wild asparagus!) and meet some new people. I can’t wait to get into the kitchen a cook the dishes that we learned today, putting my own spin on these classics.