When I was in Paris in 2005 (like I’ve been more than the once), I was in a lovely romantic haze.
My husband (then my boyfriend of 8 months) and I met there at the end of his European study abroad for about a week and a half.
We traveled from Paris to Nice to Bordeaux and back to Paris.
It. was. heaven.
While those were
my shake-and-bake days my pre-foodie days, I appreciated everything we ate, from the simple baguettes and cheese to the croque monsieurs to the mussels in white wine sauce.
So when my friend Jessica mentioned a local community education course on regional French cooking, I was intrigued.
The four-week course takes place once a week with the talented Chef Michel Maloiseau.
And I have already learned so many wonderful tips and methods.
Not to mention some fantastic recipes.
Such as …
- a classic béchamel
- baked chicken crapaudine (fresh herb and goat cheese-stuffed chicken)
- cauliflower au gratin
- savory blue cheese soufflé
- boeuf bourguignon
- short dough (for pies, tarts, quiches)
- zucchini bread
- traditional caramelized taste tartin
Next week, we’re delving into sautéed fish and other deliciousness.
“Excuse me, chef? Do you have a blowtorch for class?”
I’m doing my best to push for creme brûlée.