I was fortunate enough to attend the mother event of all Paris food events this last week, ie ParisDeschef (Paris, France)!
I had a 3 day press pass and was able to watch, taste and learn from the best Chefs in the industry. There were demonstrations, lectures, cooking classes and even wine classes. The week was filled with culinary geniuses like Bertrand Grebaut (Septime Paris), Yannick Alleno (Le Meurice, Paris), the great Alain Passard with whom I am mildly obsessed (L'Arpege, Paris), Christophe Saintagen (Plaza Athenee, Paris), David Kinch (Manresa, SF).
I soaked up every second of the live demo's, atelier's, cooking lessons and wine tasting lessons.
Here's a little glimpse of what was going on:
|We clarified the butter to remove the liquid from the solids and then actually used the solids to lightly cook the hazelnuts and to make the brown butter sauce|
|After cooking the parsnips with buttermilk and blending it with a hand blender we plated it. We put a dollop on the plate, and ran a spoon quickly through it to shape it|
|We then used a spoon and knife to make a line with the almond & dried cherries|
|We boiled the eggs in salty water for exactly 6 minutes and then removed them, peeled them and set them aside, we then made the Double Brown Butter Cream sauce. The whole recipe can be found in the next blog post.|
|Located in Los Gatos, David Kinch is obsessed with California fresh food. A master of simplicity|
|Genius oyster shell was created by drying fish skin and frying it|
|Beautiful vegetables- Alain Passard (ie my hero's) color palate.|
|Carrots, yellow beets, lemon, and butter all softly cooking over medium heat with a small amount of water|
|The finished veggie dish with shaved radicchio to give a bit of color|
|Christophe Saintagne (Plaza Athenee, Paris)|
|Black truffle, Winter Vegetables (Leak, Parsnip, Carrott, Beet)|
|Finally he infused the Duck broth which he had cooked the veggies in with a tea of fresh herbs and sprinkled sesame seeds over the foie gras|
|The art of soft boiling eggs|
|Champagne tasting with Alain Thienot|
|Tasting a Alain Thienot Brut from 1988|
|Sushi with the french cheese comte|