When planning my trip to Paris I not only enlisted the help of BeFrnch for my packing my suitcase, but also for some real-life French things to do around the city! Having already visited most of the popular tourist attractions in Paris, I wanted to do something a little more unique, so when Jessica suggested taking a French Market Class with La Cuisine Paris I jumped at the opportunity.
We started off the class by visiting a local market! We met our chef, Emilie, right outside the Marché Maubert where we did some quick introductions and started to explore the market! Emilie walked us through the market stopping at all the different stalls and explaining to us all the important things to look for when choosing our foods. For example, you should always buy your rabbit whole, and fish should still be “stiff” when you hold it, and the eyes should not be dried out. We settled on white fish with Béarnaise sauce, fingerling potatoes, turnips, onions, and pumpkin squash with a strawberry and pistachio creme dessert.
When we got back to the school we tied on our aprons and got to work! We all had jobs to do — prepping the potatoes, chopping and baking the squash, filleting the fish, mixing the pistachio creme, everything! I volunteered to stuff the potatoes with rosemary and bay leaves while Doug tried his hand at fish filleting.
We sat down to enjoy some wine and eat a cheese and salad course while Emilie put some finishing touches on the meals. I’m not fond of cheese, but the group seemed to really love the selection that Emilie picked out. And lucky for her none of use seemed to want to eat the foie gras and she was so happy to take the rest home!
Our finished dish looked and tasted amazing! We wrapped the fish in these little aluminum foil packets which helped keep them from drying out in the oven. The turnips were pretty good — and a new vegetable for me as I had never really tried it before!
And the dessert…. amazing! I felt bad because I couldn’t really enjoy it since I was so full, but it really was quite amazing. Strawberries, a layer of fresh creme, another layer of pistachio cream, and then topped with pistachio brittle that we made earlier in class. Fantastique!
La Cuisine Paris
80 Quai de l’Hôtel de ville