Star anise, cardamom, Szechuan peppercorns. As soon as Chef Julie Coppé encouraged the group of ten women enrolled in the Parisian Soiree cooking class to be bold and creative in our use of spices, I knew that we were in for a real treat. With a master's degree in political science and a technical degree in cooking, Julie is a versatile chef who spent three years under the tutelage of Alain Passard at the renowned restaurant L'Arpège (3 Michelin Stars). Well-versed in traditional French cooking, Julie's approach is innovative and fresh, perhaps because she likes to travel and expose her taste buds to new flavors.
|Jane and Denise|
Standing in front of our chopping boards at the cooking school, la cuisine Paris, we peeled potatoes for the Gratin Dauphinois, chopped apples for the Chicken Fricassée with cider and caramelized apples and learned how to spice up an old favorite like Poire Belle-Helene. Whether you're a newcomer to the kitchen or an experienced cook, you're sure to learn some invaluable culinary tips along the way. Wondering why my Gratin Daupinois is never the same as those served in French restaurants, Julie told us that we shouldn't wash the potatoes after peeling them because it removes the starch that thickens the sauce.
|Denise, the queen of caramelized mushrooms, at the stove.|
Conveniently located in the heart of the city, la cuisine Paris offers a wide variety of reasonably priced cooking classes that are sure to be one of the highlights of your visit. If, however, you would prefer to let Julie do all of the cooking, she will supply the ingredients and prepare a delightful meal at your apartment.
80 Quai de l'Hôtel de Ville,
And finally, here's a shout out to Barbara Wills, the AFS-USA public relations officer for Mississippi, Kentucky and Tennessee. It was a pleasure to meet you and learn more about your work. Barbara encourages all Americans who would like to promote intercultural exchanges to consider hosting a foreign exchange student in the USA. AFS-USA website.
|Chef Julie serving the Gratin Dauphinois|
|Gratin Dauphinois with Chicken Fricassée with cider and caramelized apples|