As an alumnus of “L’Atelier des Chefs” Cooking School in Paris, I am sent recipes via an email newsletter that arrives once a week. I use the term “alumnus” with my tongue planted firmly in my cheek because I took a course at the school for all of one afternoon. I’d dearly love to go back and I plan to. But for now, I’ll have to just enjoy the weekly reminder of what I am missing. What impresses me is how simple their recipes are and what grand titles they give them. Take this one for example. Can you wait to tell whoever you cook for that you’re making Lacquered Duck? And what on earth will they think a Vegetable Mikado is going to be? Finally, how will they ever believe you can prepare both dishes in under 30 minutes!
Meeting the Producers and Cooks in Paris - A tasting of French cheese, charcuterie, wines & produce in Paris on the rue du Nil, home of Frenchie restaurant & Terroirs d'Avenir.
11 hours ago