Private Cooking School
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Details
Concept
In 2002, as a Parisian speaking fluent English, I was asked by Columbia University Programs in Paris to coach some of its scholars wanting to improve their French and cooking skills at the same time, during a semester of research in France.
The next thing I knew, I was in charge of preparing a series of "Introduction to French Cooking" courses for its junior students. I still teach these classes every semester and have other English-speaking students as well.
My concept also extends to an "a la carte" course, where one conveniently chooses the schedule, then the most tempting menus, with the guarantee of always discovering easy yet sophisticated cooking, in a friendly and relaxed atmosphere.
Vegetarian Options
2 & 3 course meals
Lasagne à la courgette et au chèvre*
Compote de rhubarbe au gingembre
Timbale verte à l’avocat, pommes et Gorgonzola-Mascarpone*
Petits fondants au chocolat*
Quiche légère aux brocolis*
Gratin aux fruits rouges
Feuilleté de chèvre aux épinards*
Crème brûlée* ou Soufflé
au chocolat*
Soufflé au fromage* et sa salade de Roquette
Compote de fruits secs dans un sirop de vin rouge
épicé
Œufs en "cocotte" à la crème
d’estragon*
Tarte aux pommes et au romarin
Soupe à la courgette et au basilic*
Lasagne à la Ricotta et aux épinards*
Tarte sablée au chocolat noir*
Vichyssoise* (chilled leek and potato velouté-soup)
Soufflé au fromage*
Special Menus
Terrine de Foie Gras de Canard au Jurançon
Please reserve a week in advance - Offered November to March
Learn how to make your own duck foie gras in its porcelain tureen and take it home with you for a gourmet feast (and sample the foie gras with a glass of sweet white wine)
Three Soufflés (Eaten on the spot)
Soufflé au fromage
Soufflé au saumon fumé
Soufflé au café ou au citron
Three Exotic Dishes (Take one home)
Soupe thaïlandaise
Tajine d’agneau aux pruneaux
Massalé de poulet<
Three Desserts
(Two to take home)
Clafoutis biscuité aux griottes et aux pommes
Compote de fruits secs aux épices dans un sirop
de vin rouge
Petits fondants au chocolat.
Three «Galettes des Rois» (Two to take home)
(Dec 15th to Jan 31st)
Galette des Rois à la Frangipane
Galette des Rois à la crème de pistache
Galette des Rois au chocolat et à l’orange
Prices
- Foie Gras de Canard au Jurancon 150€(Nov to Mar) - Three Souffles 135€
- 3 Exotic Dishes 135€
- 3 Desserts 109€
- 3 Galettes des Rois (Dec 15th to Jan 31st) 119€
Details
French Cooking
Born in 1960 on an Alberta ranch, near Calgary, she left Canada with her parents East European aristocrats - at the age of 11, first to North Africa, then to the wonderfully hospitable "South-West " of France. After passing her Baccalaureate there, she became a student in Paris.
With a BA in English Literature and Art History, she worked for almost twenty years in the art business (for an auctioneer, art dealers and decorators), before completely changing her professional activity to teaching her "Introduction to French cooking" courses, directed to the many English-speaking university students on "study abroad"programs in Paris.
Making jewellery is a thirty-year-old passion that started by gathering material on stays and trips in Africa or Europe. The result in an "ethnic-chic" look. When she does not create the beads herself they come from across the World: the glass beads are usually from India or the Middle East, the stones are from China, Afghanistan or even South America. The coloured cords she uses are French, found in those very quaint but more and more scarce Parisian haberdasheries.
Since 1996 she has created small "series" on different themes and exhibited them privately in Paris, London, Warsaw and Calgary. So here we are!
In preparation: a selection of stones gathered by Andre Breton, bought in the sale of his collections, mounted as objets d'art and jewellery by Rosabelle Tarnowska under the name "Pierres exquises" in commemoration of the Surrealist movement.
Quick Links to Places near Paris:
Casual Cooking with the Countess
Semi Private Cooking & Lunch Classes (2 - 4 persons in each group)
Choice of menu is made ona first come first serve basis.
• The class is held in my cosy Parisian apartment. Preparation and cooking are done in the kitchen; meals are served in the dining-room
• Each participant is handed a copy of all the recipes in English with special attention given to the culinary vocabulary
• The practical “hands-in” class starts 10 minutes later. Everybody takes an active part in the making of all the recipes (peeling, chopping, stirring, tasting, etc…)
• Lunch or dinner are served in the dining-room and last between 45 minutes and an hour
• While we enjoy a quick cup of coffee or herbal tea in the sitting room, I gather the recipes that have been annotated, add a cover-sheet with the “menu of the day” and bind them with a piece of ribbon. The booklets are returned and we part shortly after.
On Request
Tuesday to Thursday you may substitute a 3 course lunch with a 2 course lunch and market visit.
Inquiry Form
2 Course Lunches
Duration: 11am - 1:30pm
Days: Tuesday to Friday
more details
119€ per person
2 Course Menus
2 -2 1/2 hrs
Poulet basquaise
Tarte Tatin* (pommes caramélisées)
Sauté de veau au fenouil
Soufflé au chocolat*
Filet mignon de porc aux pommes et aux épices
Crêpes à la confiture*
Magret de canard au miel
Tarte au citron*
Poissons aux herbes en papillotes
Crème brûlée*
Blancs de poulet au citron vert à la vapeur
Tarte sablée tiède au chocolat noir*
Salade sucrée-salée au saumon fumé
Petits fondants au chocolat*
Blanquette de veau
Tarte aux pommes et au romarin
Ragoût de moules aux lentilles*
Clafoutis biscuité aux griottes et aux poires*
Soufflé au saumon fumé*
Compote de fruits secs aux épices dans un sirop
de vin rouge
Navarin d’agneau aux petits légumes
Gratin aux fruits rouges*
* Recipes containing eggs and/or dairy products
CLOSE
3 Course Lunch or Dinner
Duration: 11am - 2:30pm
Days: Tuesday to Friday
more details
135-150€ per person
Morning Option
Duration: 3 1/2 hrs 11am - 2:30pm
Days: Tuesday, Wednesday,Thursday or Friday
Evening Option
Duration: 3 1/2 hrs 8pm - 11:30pm
Days: Tuesday, Wednesday,Thursday
Menu Choices
Salade sucrée-salée au saumon fumé
Blanquette de veau
Tarte au citron*
Soufflé au fromage*
Trois poissons aux herbes en papillotes
Gratin de pommes et rhubarbe
Timbale verte à l’avocat, pommes et fondue
de gorgonzola*
Blancs de poulet au citron vert à la vapeur
Tarte sablée tiède au chocolat noir*
Feuilleté de chèvre aux épinards*
Poulet basquaise
Crème brûlée*
Allumettes au fromage* et salade verte aux herbes
fraîches
Navarin d’agneau aux petits légumes
Compote de fruits secs aux épices dans un sirop
de vin rouge
Soupe à la courgette et au basilic*
Hachis Parmentier*
Soufflé au chocolat*