The Cuisine of Paris and the Central Region (10am to 2pm)

While living in Paris, I worked at a restaurant called “Le Jardin Notre Dame,” where once a week, I would filet a sole, table-side for the minister on Notre Dame. What made this restaurant unique were the seven Algerian brothers who owned it and their commitment to traditional Parian Bistro cuisine. On the menu were classics, like boeuf bourguignon, sole meuniere, steak frites and foie gras. There is no better way to learn a language than as a server in another country, with seven brothers watching your every move! In this class, we will celebrate the food of Paris and its surrounding region with dishes such as gougeres, chicken liver paté, frisée lardon salad with a poached egg, bistro steaks with parsley and garlic, baked pomme frites with aioli and chocolate mousse.