Your guides, Paule and Aude, two generations of native Parisians, provide Paris’ most authentic source for recreational culinary education. With market tours followed by hands-on cooking classes in a true Parisian home, Promenades Gourmandes is at the heart of french cuisine and culture.
We recently spent a week-end at my friend Annick’s house in a region called le Perche, part of Basse Normandie. We were at the heart of it, between Bellême and Mortagne, département de l’Orne. I had spent many vacations there as an ado (teenager). This pretty region, hilly and woody has become a week-end destination for chic Parisians, who own homes there ranging from old village houses to 16th century manoirs and chateaux, less than two hours from Paris and yet “away from it all”.Read More
I admit I like literary hints and I love Oscar Wilde, but the subject here is SALT, my favorite spice. Is salt considered a spice?
Wiki says:
Salt is mostly known as a mineral. Some people say that salt is a mineral and not a spice. In actuality salt can be used to flavor food; therefore it is indeed also a spice.Read More
Thanks again for a wonderful day in October. I wanted to let you know I made your apple tart for our Christmas dinner and it turned out perfectly.
Lou, Pennsylvania, December 2012
Your cooking school was definitely a highlight for me. I learned many things from you about the butter quality, removing the garlic stem, the salsify – a new/old vegetable, trimming the duck, the mastery of sauces, and your fantastic crust. The hand out sheets you gave us on ingredients and the cheeses as well as the recipes and the lovely salt were very much appreciated. I also learned from you about the importance of quality ingredients and the relationships you establish with your suppliers, so important in this world where we mostly connect with people on computers. You treated us as guests while at the same time we were students. I enjoyed learning about French culture from you and thank you for answering all my many questions.
Joan F, Calgary Canada, December 2012
Daphne and I decided to cook our French recipes for Thanksgiving, rather than the typical Turkey dinner that all Americans eat for Thanksgiving. We had a lot of fun in the kitchen and everything turned out beautifully. Our souffle was light and flavorful, the chicken a hearty dish and the veggies were easy to prepare simply peeling into ribbons. I tried the tarte, it tasted nice, but next time I will add cinnamon to the sauce. We are so used to having cinnamon in our "Apple Pie", that the tarte just did not taste right without it.
