Last Christmas I was given a French Patisserie course in Paris as a present (best present ever!) - and last weekend we finally got to go! It was an afternoon course so we spent the rest of the weekend being tourists and wandering round Paris (mainly walking in and out of bakeries and bistros). Paris brings together all that is great about French food culture. I loved seeing all the independent bistros and wine bars, and the range of produce available on every corner. It is definitely a foodie city. One of the highlights for me was having lunch at Rose Bakery, I have their recipe book and have always wanted to go- it didn't disappoint, the food was delicious and mostly vegetarian.
Here are some photos of our foodie weekend:
We had lunch here, they serve quiches, salads, mini pizzas other fresh deli type food. It is mostly vegetarian and organic. Unfortunately I didn't get to try their cakes afterwards as we had to rush off as we had booked to go up to the top of the Eiffel Tower.
We had dinner here one night, I had an individual fondue savoyarde (why not?) which came not only with an enormous basket of crusty bread cubes, but also with a bowl of potatoes! Much too much for any normal appetite but I had a good try.
We visited quite a few of the bakeries who came in the top ten 'Meilleures Baguettes de Paris 2011'. I was very disappointed to find the bakery who won the competition was shut! We tried the bread from some of the others however, and they were all very good as was to be expected! Many of these boulangeries were along the same road - Rue des Abbesses. I wish I lived in this neighbourhood- I would never tire of eating their bread. Why do we get stuck with Greggs over here??
|This boulanger won 'Best Baguette in Paris 2011'- closed at weekends :-(|
My Patisserie course
In just over 3 hours we made all this:
-Early grey madeleines
-Millefeuille (puff pastry already made and chilled)
-Chocolate crème brulées
|Making puff pastry|
|Making Crème Patissiere|
|Ganache lined ramekins for Creme Brulée|
|Moulds for Rum Baba|
|Fondants au chocolat|
|Infusing butter with earl grey - for Madeleines|