One of the highlights of our stop in Paris has to be the cooking class I took with Le Foodist. Something I really wanted to do was to learn to cook in different countries and bring those recipes and techniques home to enjoy. There’s nothing like food to transport you back to a special memory, a place, a story… and being able to share that with friends and family is such a gift.
I happened on Le Foodist through an online search and was ecstatic to realize they were less than a 5 minute walk from our apartment. I signed up for the Market Visit and Cooking Class and couldn’t wait until the day arrived.
The day started at the shop where I met Frederic, our chef and instructor for the day. Over tea and pain aux raisins we introduced ourselves and discussed the plan for the day. We would be visiting an open air market (the same one I visit most mornings!), pick up our ingredients and then spend the rest of the afternoon working on our dishes. Our menu consisted of:
Moules Marinières with White Wine
Sautéed Mushrooms with Cream Sauce and Boiled Egg
Coq au Vin à la Parisienne
Peach Melba with Homemade Vanilla Ice Cream
Our market visit was a short walk from the shop and we spent time gathering fresh vegetables, fruits, mussels and cheese. We also had a mini cheese lesson after visiting Fromagerie Laurent Dubois, the best cheese shop in France complete with samples of triple cream cheese on a fresh baguette.
Back at the shop we began to prep our ingredients. We were divided into different tasks and worked together to complete our dishes. Our class consisted of varying skill levels and Frederic was great in engaging all of us and teaching us the various techniques to execute our creations.
Once our starters were completed we sat down to enjoy our dish around the table. I am not a fan of mussels so I had the mushrooms. They were delicate, well seasoned and the egg was boiled perfectly soft. The conversation was light and fun, and once we’d all cleared our plates we were off to cook the next course.
The main course was Coq au Vin à la Parisienne. Typically Coq au Vin is a time consuming dish taking hours to prepare, but the method Frederic taught us had us cooking the most tender chicken breast in 7 minutes! The dish came together very quickly and tasted lovely. I already have other recipe ideas in mind with this technique. Best thing is the chicken breasts can be prepared, frozen and cooked in 10-12 minutes! Perfect for busy weekdays.
Back into the kitchen we went to complete our dessert, Peach Melba with homemade vanilla ice cream. I make ice cream with an eggless base at home so it was nice to learn the traditional Crème anglaise version. This method makes the ice cream richer and takes a bit more time to prepare but the base can also be used for other recipes like custards and puddings. The peaches were so easy to poach and would be a lovely summer dessert. It was a nice light end to our lovely meal.
If you ever have a chance to take a cooking class while travelling I highly recommend it! It was a nice break from the typical tourists spots and gives you a literal taste of the culture you are visiting.
Thank you, Frederic and Le Foodist!