I took a break from working on my thesis, to take a cooking class at La Cuisine Paris & I can definitely say it was one of the best classes I've ever done (similar in style to those done at Le Tres Bon in Bungendore, but with just two students, it made it very hands on, and meant we could learn more advanced knife skills). Now that I reflect on it, it seems that I enjoy doing cooking classes on holiday (& sometimes at home when I get the chance) - I've done classes in Australia, Japan, Thailand, Turkey, Greece & France (& I'm hoping to do a class in Italy, the UK and the USA on the rest of this trip). It is a fun way to connect with local people, meet people from around the world, and a great chance to learn something new.
This class had a wonderful chef/instructor, Lise (who was very approachable, had a great teaching style, and was a wealth of knowledge), and only one other participant, who was a lovely, absolutely fascinating lady by the name of Susan, who is opening a Pie Bakery in the USA, called the Pie Lab (for those near Seattle, you should check it out when it opens, because Susan is lovely, and has such a passion for her family recipes - I only wish I could be closer so I could sample all the pies she will be selling). You can see more about the Pie Lab on their facebook page.
Nikki, Susan & Lise
We made quiches, two salads, a pear & walnut tart & the most amazing baked tomato concoction that we put in the quiche and salad, but could easily be used as a pasta sauce on its own, or as a type of bruschetta - the possibilities are endless......
For the tomato bliss concoction, take ripe cherry tomatoes, and halve them, drizzle them with olive oil, balsamic vinegar (or red wine vinegar), a sprinkling of salt, pepper, rosemary and thyme, then bake them in an oven (at 180) for about 30 mins or until they are caramelised. If you have a lot of tomatoes, you can make this in large batches and freeze, and use all year round :-)
Mixed greens, goats cheese, roasted tomatoes and a vinaigrette dressing. We also had a pear & goats cheese salad, that I didn't get a photo of.
The quiches are a reasonably basic short crust pastry (with REAL butter, mmmmm, butter), some of the baked tomato bliss concoction, some goats cheese, and some flat leaf parsley, mixed with eggs, cream and milk - but you could make the filling anything you want :-)
mmmmmm quiche......
we also made a pear and walnut tart, which was delicious. Back at the apartment I made a plain apple version, with cream :-)
This is the entrance to Le Cuisine Paris, at 80 Quai de l'Hôtel de ville, Paris - I'd highly recommend their classes - check them out if you get the opportunity.
(photo from goodfood.com.au)
In 2009 we were pretty unimpressed with the state of the restaurants here in Paris - we ate MUCH better in Chartres and Versailles. I put down our experience in 2009 to the fact that I was sick (& in my wheelchair), but we have struggled to find decent French food here in Paris during this trip too. We are booked in to go to a Michelin 2 star restaurant next Thursday, and expect that to be tres bien, but have struggled to find somewhere this week we love. We did go to a lovely bistro and had a pretty good meal last night, but to be honest, the food at Le Tres Bon at Bungendore, run by Christophe and Josephine leaves everything we've eaten in Paris far behind (& Christophe and Josephine have the ability to make you feel like long lost friends, who are coming home for dinner). I don't think I fully appreciated the great food we have at Le Tres Bon until I came back to Paris.
One thing we HAVE found in bountiful delicious abundance has been cheese and cured meats - mmmmmmmmm the washed rind cheese on this plater was mouth wateringly good.
and of course you can't come to Paris without eating a nutella crepe :-) - this one had banana in it to make it healthier
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