Announcing 2021 cooking class dates!

It’s hard to believe that another year of classes is now over. It’s been an incredible season, our second year sharing our beautiful Rue de Bac cooking atelier with our students. My Parisian garden gives me endless pleasure, watching my students collecting fresh herbs from just outside the kitchen door and having my very own outdoor pizza oven to cook pizzaiolo-worthy pizza bianca in! Provence continues to share its incredible bounty with us and soon it will be grape harvesting season and time to look forward to another vintage of Clos Chanteduc, our delicious red Côtes-du Rhône.

Today I am excited to announce the dates for the 2021 season of At Home With Patricia Wells cooking classes and remind you that there are still a few openings in the 2020 Truffle Workshop. (Note that all other 2020 classes are now full).

In 2021 we’re offering the same class program as in previous years. See the website for more information about class content, schedules and to sign up to your class of choice. Note that classes are filling up fast and places are booked on a first-come, first-served basis.

As Autumn begins I am back in Paris for lots of restaurant testing and updating of The Food Lover's Guide to Paris app and to collaborate on an exciting new blog series with my good friend Emily at The New Superette. Details to be revealed soon!

Announcing At Home With Patricia Wells Cooking Class Dates for 2020

Today I am excited to announce the dates for the 2020 season of At Home With Patricia Wells cooking classes.

Please note that all 2019 dates are full. Be quick as classes fill up fast – we already have many places booked and two classes full as a result of our early bird announcements via our newsletter! Sign up here for future class announcements.

The 2020 class program remains the same as in previous years:

BLACK TRUFFLE WORKSHOPS (Provence)

January 20 to 24, 2020
February 3 to 7, 2020

In 2020 we are offering two Monday-to-Friday truffle cooking classes devoted to discovering the wonders of the fresh black truffle – the rarest and most exotic ingredient in French cuisine. The session includes an authentic truffle hunt, hands-on cooking classes with black truffles at every meal and in almost every dish, and an extraordinary selection of rare, white Châteauneuf-du-Pape wines. 

The class is limited to eight students. The fee for each student is $6,000. We can accommodate two companions (a spouse, a significant other, a friend, or a relative who is traveling with the student), who are invited to attend the Wednesday program: the truffle hunt and the restaurant lunch (see schedule below), and the Friday lunch. This is a first-come, first-served option and the fee for each companion is $500. 

~SCHEDULE~

MONDAY (evening)
Welcome truffle dinner – Patricia cooks for you!

TUESDAY 
(morning)
A visit to the famed Vaison-la-Romaine market followed by a hands-on cooking class and truffle lunch
(evening)
We’ll make a wonderful truffle dinner and then enjoy it together.

WEDNESDAY
An authentic truffle hunt with Christian Allègre and his dramatic Laborador, Chou-Chou, followed by lunch at a regional restaurant where the chef is famous for his truffle dishes and his extraordinary cellar of Rhône Valley wines. 

THURSDAY 
A visit to the truffle supplier to the stars, a wine tasting and another unforgettable restaurant lunch (lots of truffles, of course!)

FRIDAY
New-season olive oil tasting, final hands-on cooking class and farewell lunch. 

COOKING IN PARIS


April 6 to 10, 2020
April 20 to 24, 2020
May 4 to 8, 2020


In April and May we hold three 5-day Cooking in Paris classes in our Rue du Bac cooking atelier. Each week includes hands-on cooking classes and, on warm days, lunch on our garden terrace plus an olive oil tasting, a bakery visit, a private wine tasting, a market tour and lunch at a Michelin three-star restaurant.

The class is limited to eight students. The fee for each student is $6,000. We can accommodate two companions (a spouse, a significant other, a friend, or a relative who is traveling with the student), who are invited to attend the Wednesday market tour followed by the Michelin three-star lunch (see schedule below). This is a first-come, first-served option and the fee for each companion is $500.

~SCHEDULE~
 

MONDAY 
Hands-on cooking class, followed by lunch!

TUESDAY 
More hands-on cooking, followed by lunch!

WEDNESDAY
A guided tour of the famed Avenue President Wilson outdoor market, followed by a sumptuous lunch at a Michelin three-star restaurant.

THURSDAY 
A visit to the extraordinary and historic Poilâne bakery and its ancient wood-fired oven; an extensive tasting with wine expert Juan Sanchez of La Dernière Goutte wine shop; followed by lunch in our garden (weather permitting!)

FRIDAY
A tasting of olive oils from around the world, followed by hands-on cooking class and farewell lunch. 

COOKING IN PROVENCE

June 7 to 12, 2020
June 21 to 26, 2020
September 6 to 11, 2020
September 20 to 25, 2020


Our ever-popular Sunday-to-Friday Cooking in Provence classes at our farmhouse in Vaison-la-Romaine involve plenty of hands-on, seasonal cooking, sourcing the best produce France has to offer from local markets and our own organic vegetable garden. Classes are augmented with a market visit, oil and wine tastings, and a restaurant meal featuring the very best of the local cuisine and talent. 

The class is limited to eight students. The fee for each is $6,000. We can accommodate two companions (a spouse, a significant other, a friend, or a relative who is traveling with the student), who are invited to attend the Sunday dinner at Chanteduc, Wednesday wine tasting and restaurant lunch, and the Friday lunch. This is a first-come, first-served option and the fee for each companion is $750.

~SCHEDULE~
 

SUNDAY (evening)
Welcome dinner – Patricia cooks for you! 

MONDAY
Hands-on cooking class, followed by lunch!

TUESDAY
Tour of Vaison-la-Romaine’s famous weekly market, followed by hands-on cooking class and lunch

WEDNESDAY
A private tasting of a selection of Rhône Valley wines followed by lunch at the best restaurant in the area 

THURSDAY
We cook together and enjoy our efforts

FRIDAY
An olive oil tasting, followed by hands-on cooking class and farewell lunch  

In addition to the classes listed above, we offer the possibility of a private class in Provence for eight persons and two companions, following the format of our regular classes.  The organizer will receive a 50 percent reduction in the class fee ($6,000) and in turn assure that all places are filled and that fees are paid on time. If the organizer is not able to fill the class within four months of the start of the class, we may open the class to the public. (And there would be no discounted fees.) Class timings can be flexible within my schedule. 


For scheduled classes, Sign up here to secure a place in your class of choice. Note that classes do fill up fast and places are booked on a first-come, first-served basis.



Now that we have wrapped up the cooking class season for this year, I am back in Paris to immerse myself in the local food scene once again and I am looking forward to updating The Food Lover's Guide to Paris app for the fall and winter. Check the blog, Facebook, Instagram and the app itself for updates. 



2019 Class dates announced

With pleasure and anticipation I announce our cooking class dates for 2019. The season will begin in January at our home in Provence with our spectacular Black Truffle Extravaganza, which includes a special truffle hunt, hands-on cooking classes with fresh black truffles at every meal, paired with an extraordinary selection of rare, white Châteauneuf-du-Pape wines. In April, our popular five-day Cooking in Paris class will include plenty of seasonal full-participation cooking in our new Left Bank garden atelier, a market visit, cheese, wine, and oil tastings, as well as an extraordinary Michelin three-star meal. In June and September, we continue our week-long, hands-on classes of Cooking in Provence at our home, Chanteduc, gathering herbs, fruits, and vegetables from the garden, sipping wine from the vineyard, cooking with honey from our hives, visiting the renowned weekly market in Vaison-la-Romaine, meeting with sommeliers and cheese merchants, and enjoying the local cuisine. 

PROVENCE COOKING CLASS: FRESH BLACK WINTER TRUFFLES

 January  21 to 25, 2019

MONDAY EVENING: Welcome truffle dinner – Patricia cooks for you!
TUESDAY MORNING:  A Vaison-la-Romaine market visit, followed by hands-on cooking class and truffle lunch
TUESDAY EVENING: Hands-on cooking class followed by truffle dinner
WEDNESDAY MORNING: An authentic truffle hunt with dogs, followed by a sumptuous lunch in a regional restaurant famous both for its truffle dishes and its extraordinary cellar of Rhône Valley wines
THURSDAY MORNING: A visit to the truffle supplier to the stars, a wine tasting, and another unforgettable restaurant lunch, truffles of course
FRIDAY MORNING: New-season olive oil tasting; the final cooking class, and our farewell truffle lunch
 
The fee for each student is $6,000. We can accommodate two companions (a spouse, a significant other, a friend, or a relative who is traveling with the student), who are invited to attend the Wednesday program: the truffle hunt and the restaurant lunch (see above.)  This is a first-come, first-served option and the fee for each companion is $500.

COOKING IN PARIS

April 1 to 5,  2019
April 15 to 19, 2019
April 29 to May 3, 2019

As well as the hands-on cooking classes and lunch, students participate in an olive oil tasting, a bakery visit, a private wine tasting, a market tour, and a Michelin three-star lunch.The sessions include:

MONDAY MORNING: Hands-on cooking class, followed by lunch
TUESDAY MORNING: Hands-on cooking class, followed by lunch
WEDNESDAY MORNING: Tour of the famed President Wilson market, followed by a sumptuous lunch at a Michelin three-star restaurant
THURSDAY MORNING: Visit to the extraordinary Poilâne bakery and its ancient wood-fired oven; an extensive tasting with wine expert Juan Sanchez of La Dernière Goutte wine shop, followed by lunch in our garden (weather permitting!)
FRIDAY MORNING: An olive oil tasting, followed by hands-on cooking class and lunch

The fee for each student is $6,000. We can accommodate two companions (a spouse, a significant other, a friend, or a relative who is traveling with the student), who are invited to attend the Wednesday market tour followed by a Michelin three-star lunch. This is a first-come, first-served option and the fee for each companion is $500.

COOKING IN PROVENCE

June 9 to 14, 2019
June 23 to 28,  2019
Sept 8 to 13, 2019
Sept 22 to 27, 2019

Sessions begin with Sunday dinner and end after lunch on Friday. The sessions include:

SUNDAY EVENING:  Welcome dinner – Patricia cooks for you!
MONDAY MORNING: Hands-on cooking class, followed by lunch
TUESDAY MORNING:  Tour of Vaison’s famous weekly market, followed by hands-on cooking class and lunch WEDNESDAY MORNING: A private tasting of a selection of Rhône Valley wines followed by lunch at the best restaurant in the neighborhood
THURSDAY MORNING: Hands-on cooking class, followed by lunch
FRIDAY MORNING: An olive oil tasting, followed by hands-on cooking class and lunch

The fee for each student is $6,000. We can accommodate two companions (a spouse, a significant other, a friend, or a relative who is traveling with the student), who are invited to attend the Sunday dinner at Chanteduc, Wednesday wine tasting and restaurant lunch, and the Friday lunch at Chanteduc. This is a first-come, first-served option and the fee for each companion is $750.

Sign up here to secure a place in your class of choice. . Please note that classes fill up fast and places are accepted on a first-come, first-served basis.

Cooking Classes 2018: Dates Announced

View fullsize

Cooking in Provence class, June 2016

With pleasure and anticipation I am announcing the At Home with Patricia Wells cooking class dates for 2018 (all of our 2017 classes are now full).

The 2018 season begins with our spectacular Black Truffle Extravaganza in January, including a special truffle hunt, black truffles with every meal and an extraordinary selection of rare, white Châteauneuf-du-Pape wines. In April we hold three Cooking in Paris classes, followed by my ever-popular Cooking in Provence sessions in my farmhouse in Provence in June and September. All classes involve plenty of hands-on, seasonal cooking, sourcing the best produce France has to offer from local markets and growers and, in Provence, my own organic vegetable garden. Classes are augmented with market visits, cheese, oil and wine tastings, and restaurant visits (in Paris an unforgettable three-star meal; in Provence, the very best of the local cuisine).

Classes are now open to the public via my website. Sign up here to reserve a place in your class of choice. Note that classes do fill up fast and all requests are accepted on a first-come, first-served basis.

PROVENCE COOKING CLASS: BLACK TRUFFLE EXTRAVAGANZA

 January 22 to 26, 2018
 
The session includes the Monday welcome dinner, a Tuesday market visit followed by class and lunch, Tuesday evening class and dinner, Wednesday truffle hunt and restaurant lunch, Thursday visit to our truffle supplier, a wine tasting and a restaurant lunch, Friday class and lunch.

PARIS COOKING CLASSES

April 2 to 5, 2018
April 16 to 20, 2018
April 30 to May 4, 2018
 
Each session includes class and lunch, Monday through Friday, as well as a private wine tasting, a market tour, a bakery visit, an olive oil and nut oil tasting, and a memorable Michelin three-star lunch.

PROVENCE COOKING CLASSES

June 10 to 15, 2018
June 24 to 29,  2018
Sept 2 to 7, 2018
Sept 16 to 21, 2018
 
Sessions begin with the Sunday welcome dinner and end after lunch on Friday. Each course includes Sunday dinner, Monday class and lunch, Tuesday market tour, class and lunch, Tuesday restaurant dinner, Wednesday private wine tasting and restaurant lunch, Thursday class and lunch, Friday olive oil and nut oil tastings, class and lunch.

Announcing 2017 cooking class dates

With pleasure and anticipation I am announcing our At Home with Patricia Wells cooking class dates for 2017 (all our 2016 classes are now full).

The season will begin, as ever, with our spectacular Truffle Extravaganza in January. In March and April, our popular week-long class Cooking in Paris will include plenty of seasonal hands-on cooking, a market visit, cheese, wine and oil tastings, as well as an unforgettable three-star meal. Our June and September, week-long classes Cooking in Provence, cooking with herbs, fruits and vegetables straight from the garden, sipping wine from the vineyard, visiting the vibrant market in Vaison-la-Romaine, meeting with winemakers and cheese merchants, and enjoying the cuisine of our local chefs.

Advance notice of these dates were offered to our newsletter subscribers and those on the 2016 waiting list. The response has been overwhelming, and some classes are now full.
 

AT HOME WITH PATRICIA WELLS COOKING CLASS SEASON 2017

PROVENCE COOKING CLASS: BLACK TRUFFLE WORKSHOPS

January 23 to 27, 2017

PARIS COOKING CLASSES

March 27 to 31, 2017
April 10 to 14,  2017
April 24 to 28, 2017

PROVENCE COOKING CLASSES

June 11 to 16, 2017 (full)
June 25 to 30,  2017
Sept 10 to 15, 2017 (full)
Sept 24 to 29, 2017 (full)

If your preferred class is already full, email us to be put on the waiting list, as cancellations do happen. Classes are filling up fast, so don't miss out!

Time for cooking classes in Provence!

I am looking forward to our opening  Provence session of At Home With Patricia Wells this Sunday, June 3. We have a full list of classes planned in June, July, September and October. While most of the sessions are fully booked, a few places are still open for the week of September 16 to 21, and we look forward to welcoming everyone then! You will find  full information on this page. To enroll, click here: patriciawells.com/cooking.

The following recipe is a brand new favorite, and one we'll be preparing in class next week:

BRAISED ASPARAGUS WITH WHIPPED RICOTTA, HAM, PARMESAN & HERBS

Braising asparagus --- cooking it in a small amount of liquid, covered  -- seems to bring out the vegetal qualities of this sublime vegetable. Adding a touch of fresh rosemary and bay leaf only intensifies its bright, herbal flavors. In this dish,  a white cloud of whipped ricotta adds a contrast of textures and colors, while a touch Parmesan, ham, and  a shower of fresh herbs turns this into a healthy Salad As A Meal.

Equipment: A heavy-duty mixer fitted with a whisk; a large skillet with a lid; 4 warmed salad plates.

The whipped ricotta:

2 cups (8 ounces; 250 g) best-quality sheep’s milk or cow’s milk ricotta

4 tablespoons whole milk

1/2 teaspoon fine sea salt

The asparagus:

16 plump spears (about 2 pounds; 1 kg) fresh green asparagus, trimmed

1 tablespoon extra-virgin olive oil

1 teaspoon coarse sea salt

Several bay leaves, preferably fresh

Several sprigs fresh rosemary

Zest and juice of 1 lemon

Fleur de sel

The garnish:

About 40 shavings (about 2 ounces; 60 g total) Parmigiano-Reggiano cheese

About 3 ounces (90 g) matchsticks of ham or sausage

Fresh thyme leaves, for garnish

Fresh parsley leaves, for garnish

Minced fresh rosemary, for garnish

1. In the bowl of the mixer, whisk together the ricotta and the milk until light and fluffy. Add the salt and whisk once more.

2. In a skillet large enough to hold the asparagus in a single layer, combine the oil, asparagus, oil, coarse salt, bay leaves, and rosemary. Add enough water to cover the asparagus by about one-third. Cover. Cook over high heat just until the oil and water mixture begin to sizzle.

3. Reduce heat to medium and braise the asparagus, turning from time to time, just until the vegetable begins to brown in spots and are offer no resistance when pierced with the tip of a knife, about 6 to 8 minutes. (Cooking time will depend upon the thickness of the asparagus.)  Shower with the lemon zest and juice.

4. Remove and discard the bay leaves and rosemary. Arrange 4 asparagus on each salad plate. While still warm, shower with the Parmesan strips, the meat matchsticks, and herbs. Place a scoop of whipped ricotta alongside the asparagus. Season lightly with fleur de sel. Serve immediately.

4 servings

THE SECRET: The words “serve immediately” are serious here: Once cooked, asparagus go limp rapidly. Much of the joy of this preparation is the crunch of the just-cooked vegetable, so take advantage of it.

Variation: Substitute yuzu juice and yuzu zest for the lemon, or braise with the addition of either fresh mint or rosemary, removing the herbs once the asparagus is cooked.

Announcing TASTES OF VIETNAM

Nam Hai Poolside

A Unique Week of Cooking in Vietnam with Patricia and Walter Wells

Patricia and Walter Wells are especially pleased to announce an exceptional new culinary experience, a weeklong event at Vietnam’s most luxurious resort, The Nam Hai. This special TASTES OF VIETNAM week – May 9th to 14th 2010 – will focus on the best foods that Vietnam has to offer in an extraordinary setting.

Guests will stay at the exclusive oceanfront resort on the famous “China Beach,” just outside the storybook village of Hoi An. Patricia and Walter returned recently from a 10-day scouting trip that took them all over Vietnam, sampling the country’s spectacularly light and elegant cuisine.

Poolside Lighted The grand pool at the Nam Hai at sunset. (Download the Nam Hai Factsheet)

ABOUT THE COOKING CLASSES

The week will include four full-participation classes with simple Vietnamese menus taught by Patricia and Walter, followed by lunch; daily wine pairings; two afternoon demonstrations by local Vietnamese chefs; two restaurant dinners in the village of Hoi An; a wine tasting with a leading importer; a gala opening dinner and a special beach barbecue dinner at the resort. On one of the days we will travel by boat from Hoi An to the misty Cham Islands, where we will enjoy a beach picnic, featuring produce grown on the islands, as well as freshly grilled fish and shellfish from the South China Sea.

Patricia and Walter have selected the premier luxury wine company Goelet Wine Estates as their exclusive wine partner for the week. GWE owns winegrowing properties in Napa Valley (Clos du Val), Victoria, Australia (Taltarni) and the Languedoc, in Southern France (Domaine de Nizas).

All of these domains are known for producing extraordinary and balanced wines that express the terroir of their unique sites and are produced specifically to be savored with food.

Sylvain Bournigault from Les Celliers d'Asie, one of the foremost wine experts in Indochina will be our host for the wine tastings, which will include a presentation of rare older Cabernet Sauvignon vintages from the library at Clos du Val. The Clos du Val’s inaugural Cabernet Sauvignon vintage, 1973, was among the wines poured at the famous 1976 Judgment of Paris tasting. This vintage, along with Patricia’s reflections on the event that rocked the wine world, will be an unforgettable experience.

Patricia at sunset in Hoi An

ABOUT THE SETTING

When guests are not cooking or dining, there is plenty to do at The Nam Hai (www.ghmhotels.com). The resort, opened in 2007, has established a reputation as one of the hottest resorts anywhere. It was singled out by two of the most influential travel publications in the world – Travel + Leisure (USA) and Gourmet Traveller (Australia). The former named it “Best Resort” in its annual design competition; the latter voted it the “Best New Hotel” in 2008.

The all-villa resort consists of 35 acres of impeccably landscaped tropical gardens overlooking the South China Sea, 30 kilometers south of Da Nang. We will all be staying in the hotel's pool villas each of which features a private, temperature-controlled pool.

Along with a luxurious spa, the Nam Hai includes three swimming pools, four tennis courts, a basketball and badminton court and an adjacent 18-hole golf course, Montgomerie Links www.montgomerielinks.com, designed by Colin Mongomerie. In 2009, Montgomerie Links Vietnam joined the Ho Chi Minh Trail, Asia’s most talked about golfing itinerary. If you are interested in adding a world class golf component as a complement to the course, please let us know.

making spring rolls in open market

fisherman hoi an

MORE ABOUT THE WEEK

All instruction is in English. Recipes are geared to the recreational cook. Guests are supplied with aprons, a special kit of Vietnamese cooking tools, as well as detailed recipe booklets that are theirs to keep.

The class is limited to 20 participants. The week begins with dinner on Sunday night May 9th, 2010, and ends after lunch on Friday, May 14th, 2010. The fee is $6,750 per person for single occupancy and $5,750 per person for double occupancy. The price includes luxury lodging from Sunday night to Saturday morning, all breakfasts, a gala Sunday night dinner, Monday full-participation cooking class and lunch, afternoon demonstration, Monday dinner, Tuesday full-participation cooking class and lunch, afternoon demonstration, Tuesday dinner, Wednesday trip to Cham Islands with lunch, Thursday full-participation cooking class and lunch, wine tastings, Thursday Nam Hai beach dinner, Friday full-participation cooking class and lunch. The fee includes all local transportation and transportation from the Da Nang airport to the Nam Hai. Guests who would like to be accompanied by a spouse/partner who will not participate in the cooking classes can attend for the price of $5,250.

DEPOSIT: A non-refundable deposit of $2,000 per person is required to confirm enrollment.

FINAL PAYMENT: The final payment must be received no later than January 10, 2010. If the balance is not paid on time, we reserve the right to regard your reservation as cancelled and retain your deposit.  Please refer to FAQ’s for information on the cancelation policy, trip insurance, etc.

In the event that Patricia Wells must cancel for any reason, all fees, including deposits, will be returned in full. The costs of any travel arrangements you may have made will however not be reimbursed.

Making Spring rolls in Open Market

Only direct bookings are valid. A reservation that is resold to a third party will be invalid and all fees forfeited.

The class is designed for adults only. Therefore, students must be at least 21 years old.

TRANSPORTATION NOTES:

Most major airlines fly to or have code share agreements to Ho Chi Minh City or Hanoi including Air France, American, Asiana, Cathay Pacific, China Airlines, Emirates, Eva Air, Japan Air, Korean Air, Lufthansa, Qantas, Singapore Airlines, Thai Airlines, United Airlines and Vietnam Airlines.

It is a short flight to Da Nang from either Ho Chi Minh City or Hanoi. Interior flights in Vietnam are plentiful. They can be booked on line through Vietnam Airlines or Jet Star, a low cost carrier.

If you want to splurge the best routing from the US is LA/New York-Singapore, Singapore-Da Nang on Singapore Air All Business.

Fisherman in Hoi An

Please note that you will need a visa, easily obtained through the Vietnamese Embassy/consulates or on-line. It is possible to get one upon arrival but it must be arranged in advance for pick-up.

John at Trails of Indochina www.trailsofindochina.com and info@trailsofindochina.com can help with your travel arrangements. They are one of the best travel operators in the region. The course/hotel reservations will need to be purchased directly through www.patriciawells.com .

About Clos Du Val Wine Co., Ltd.

French-born winemaker Bernard Portet and American businessman John Goelet founded Clos Du Val in 1972. After traveling the world for two years in search of winegrowing regions of great potential, Portet selected two sites in Napa Valley—150 acres in the Stags Leap District for growing Bordeaux varieties and 180 acres in the cooler Carneros region for Clos Du Val Pinot Noir and Chardonnay. Today, winemaker John Clews joins Portet to craft wines of balance, complexity and elegance.

About Goelet Wine Estates (GWE)

Goelet Wine Estates (GWE) is a portfolio of exceptional estate and reserve wines that express the terroir of the world’s finest winegrowing regions. GWE was established in 2007 to unite the five Goelet family wineries as one global fine wine alliance. The company produces and markets the wines of Clos du Val (Napa Valley, California), Taltarni Vineyards (Victoria, Australia), Clover Hill and Lalla Gully (Tasmania, Australia), Domaine de Nizas (Languedoc, France) and Kato (Marlborough, New Zealand). For more information about Goelet Wine Estates, visit www.goeletwineestates.com

enroll

Paris Cooking Classes

April-in-Paris2007-007

Patricia Wells is pleased to offer a select series of cooking classes in her Paris cooking studio. Located on the charming Rue Jacob in the heart of Saint-Germain-des-Près on the Left Bank, the carefully restored artist’s atelier is designed for cooking and appreciation of the gastronomic bounty of Paris. This five-day movable feast in a comfortable, English-language environment, is designed to bring guests into Patricia’s private food world.

Guests cook with the best produce, fish, poultry, meats, cheese and breads to be found in the Paris markets. Each day's program offers something different: the prepared menus shared around the atelier table, the insider's guide to Paris’s markets and boutiques, wine and oil tastings, visits to a baker, and a meal in one of the city’s top restaurants. All instruction is in English. Recipes are geared to the home cook. Guests are supplied with aprons as well as detailed recipe booklets that are theirs to keep.

The class is limited to 7 participants. The week begins with class on Monday morning and ends after lunch on Friday. The fee is $5,500 and includes all visits, tastings, and lunches. Note that there will be some walking involved, though not more than 15 minutes. The fee does not include dinners or lodging. (A list of recommended hotels is available on this web site and will also sent to enrolled participants.)

Cooking in PARIS

FEBRUARY 24 to 28, 2014 (Sample Class Schedule)

MONDAY:

10:30 am TO 3 PM

Cooking Class & Preparation of Lunch

Topics: Mise en Place, Let’s Talk Organic, Kitchen Design

What is an AOC/AOP?

French Wine: Labels and Importers

Prepare Olive Oil Brioche

L’Atelier de Joël Robuchon Fresh Langoustines with Fresh Herbs

Wrapped in Brique Pastry

Fragrant Shellfish Broth

First of Season Provençal Asparagus with Rosemary and Bay Leaves

Les Viandes du Champs du Mars Lamb Couscous with Chickpeas and Zucchini

Marché President Wilson Artichoke, Avocado, Zucchini Salad

with Toasted Pistachios and Pistachio-Oil Vinaigrette

A Sheep’s Milk Cheese Tasting:

Napoleon (Pays Basque)

Joséphine (Pays Basque)

Régalis (Pays Basque)

From the Cellars of Marie Quatrehomme

62, rue de Sèvres, Paris 7. Tel: 01 47 34 33 45

Le Moulin de la Vierge Chestnut Honey Squares

Le Dauphin’s Buttermilk Sorbet with Fresh Thyme and New Olive Oil

Prepare Marie Quatrehomme’s Goat Cheese in Herbed Olive Oil

White Loire Valley:

Muscadet Sèvres & Maine Sur Lie

Domaine de la Pépière Clos des Briords

Cuvee Vieilles Vignes 2012

Melon de Bourgogne

Importer: Louis/Dressner Selections

Red Southern Rhône:

Martinelle Ventoux 2011

Grenache, Syrah

Importer: North Berkeley Wine

TUESDAY:

10:30 AM TO 3 PM

Cooking Class, Knife Class with Walter Wells & Preparation of Lunch:

Toasted Olive Oil Brioche with Truffle Butter/Morel Cream and Green Salad

Salmon & Halibut Tartare with Fennel, Chives, Avocado, and Pistachio Oil

Orangerie du Vieux Sèvres Sicilian Tomatoes with New Olive Oil and Herbs

Goat Cheese Marinated in Herbs & Olive Oil

From the Cellars  of Marie Quatrehomme

62, rue de Sèvres, Paris 7. Tel: 01 47 34 33 45

Astrance’s Chestnut Honey Madeleines

Le Cinq’s Pistachio Sorbet with Toasted Pistachios

PREPARE FOR THURSDAY LUNCH:

Jerusalem Artichoke Soup

Boucherie du Bac’s Beef Daube

Fresh Pasta

Sherry or Beaumes de Venise Olive Oil Cake

White Southern Rhône:

Domaine de l’Oritoire Saint Martin Cairanne 2011

Roussanne, Grenache Blanc, Clairette

Importer: J&R Selection 517 281 9914

Red Southern Rhône:

Domaine Charvin Côtes-du-Rhône 2011

Grenache, Syrah

Importer: Weygandt-Metzler

WEDNESDAY:

10:45 AM TO 4 PM

For a Tour of the President Wilson Market, Paris 16

Métro:  Alma-Marceau

Meet 10:45 am in front The Flame Statue Place d’Alma Métro

LUNCH:

Guy Savoy

18, rue Troyon

Paris 17

Telephone: + 33 1 43 80 40 61

Métro: Charles de Gaulle-Étoile

Email: reserve@guysavoy.com

www.guysavoy.com

Concassée d’’huîtres, gratiné algues et citron

Le bar

Tarte de homard, jus concenter

Soupe d’artichaut à la truffe noire,

Brioche feuilletée aux champignons et truffes

Selle, carré, et épaule d’agneau, terre et mer,

Salsifis et noisettes

Fromage affinés

Mikado de crêpes

Wines:

Anjou Blanc 2011

Thiebaud Boudignon

100% Chenin Blanc

Importer:

Burgundy Blanc 2011

Pernand-Vergelesses Les Cloux

Domaine Rollin Père et Fils

Importer:

Languedoc Rouge 2009

Les Gamines Domaine de la Marfée

Thierrey Hasard

Importer:

Bordeaux Rouge 2006

Château Dutruch Grand Poujeaux

Moulis-en-Médoc

Importer:

Côtes du Jura Blanc

Chardonnay En Barberon 2011

Domaine André et Mireille Tissot

Importer:

Fronholz Venanges Tardives de Gewurztraminer 2011

Domaine Ostertag

Importer: Kermit Lynch

THURSDAY:

9  AM to 3 PM

Meet at 10, rue Jacob for Visit  to Poilâne Bakery

8, rue du Cherche-Midi, Paris 6, tel: +33 1 45 48 42 59

Private Wine Tasting With Juan Sanchez of La Dernière Goutte

6 rue de Bourbon-le-Château, Paris 6, tel : +33 1 43 29 11 62

We tasted:

Burgundy White

Domaine Oudin

Chablis Vaucoupins 1er Cru 2011

100% Chardonnay

No Known Importer

Basque Region White

Domaine Aretxea Cuvée Hegoxuri

Irouleguy 2011

50% Petit Manseng, 40% Gros Manseng, 10% Courbu

Importer: Kermit Lynch

Northern Rhône White

Domaine Cuilleron

Saint-Joseph Cuvée Lombards 2011

100% Marsanne

Importer: Neal Rosenthal  1 800 910 1990

Beaujolais Red

Domaine de la Grand Cour Vieilles Vignes

Brouilly 2012

100% Gamay

No Known Importer

Burgundy Red

Domaine Tollot-Beaut

Savigny-les-Beaune 2010

100% Pinot Noir

Importer: Seagram Château Wines 212 572 7725

Anjou Red

Domaine Nicolas Reau

L’Enfant Terrible 2011

100% Cabernet France

No Known Importer

Northern Rhône Red

Domaine Saint Clair Cuvée Etincelle 2011

Crozes-Hermitage

100% Syrah

Importer: Ansonia Wines 202 506 42155

Southern Rhône Red

Domaine des Amouriers Cuvée Les Genestes

Vacqueyras 2010

50% Grenache, 42% Syrah, 2% Mourvèdre

Importer: Robert Kacher Selections

Sweet Loire Valley White

Château Pierre-Bise

Coteaux du Layon Chaume 1er Crus 2011

100% Chenin Blanc

Importer: Louis/Dressner Selections

Southern Rhône Red

Clos Chanteduc 2010

Grenache, Syrah, Mourvèdre

Importer: Eric Solomon

Jerusalem Artichoke Soup

Boucherie du Bac’s Beef Daube with Fresh Pasta

Cheese Classics:

Brie Double and Camembert au Lait Cru de Vaches Normandes Le Gaslonde

From the Cellars of Marie Quatrehomme

62, rue de Sèvres, Paris 7. Tel: 01 47 34 33 45

Sherry or Beaumes-de-Venise Olive Oil Cake

Prepare for Friday lunch:

Henri Le Roux Chocolate Satin and Chocolate Truffles

Caffé dei Cioppi’s Almond-Cookie Cake

FRIDAY:

10:30 AM to 3 PM

Meet at Rue Jacob for Class, Olive Oil Tasting & Preparation of Lunch:

Salted Cod Brandade

Semilla’s Seared Shitake Mushrooms

Whole Roasted Sea Bass in Parchment

Whole Roasted Turbot

First of Season Fresh Peas with Mint

Cheeses:

Young and Aged

Raw Milk Comté Cow’s Milk Cheese from the Jura

Comté 6 Mois

Comté  d’Eté 2010

Comté  d’Eté 2011

From the Cellars  of Marie Quatrehomme

62, rue de Sèvres, Paris 7. Tel: 01 47 34 33 45

Henri Le Roux’s Chocolate Satin

Chocolate Truffles

Quote of the Day:

“Don’t Cry Because It’s Over,

Smile Because It Happened”

BEST TASTES OF THE WEEK:

GUY SAVOY

Meringue

Mac ‘n Cheese

Leek and Celery Root Soup

Artichoke Soup with Mushroom Brioche

Lobster

Wines:

Oratoire Blanc

WHAT WE COOKED:

** Jerusalem Artichoke Soup

** Langoustines

Lamb and Daube

Olive Oil Brioche

Black Truffle Cooking Extravaganza

As an additional mid-winter event, Patricia and Walter Wells offer a special Black Truffle Cooking Extravaganza, a unique hand’s on class devoted to the wonders of the fresh black truffle - the rarest and most exotic ingredient in French cuisine.

The workshop opens on Monday evening with a truffle dinner at Patricia and Walter’s farmhouse in Provence, in the heart of France’s foremost region of truffle production. On successive days Patricia and Walter accompany participants on a truffle hunt; and tour with them through one of the world’s most important – and still artisanal — truffle brokers, where just breathing the fragrant air is a rarefied experience. Truffles will magically appear in almost every dish prepared during the workshop, and students will have the opportunity to understand the mystery of the black truffle in the kitchen and at the table. Menus focus on complementary wines, particularly the prized whites of Châteauneuf-du-Pape. Wine tastings and discussions throughout the class assure guests of a new understanding of one of the world’s rarest gastronomic joys. All instruction is in English. Recipes are geared to the home cook. Guests are supplied with aprons as well as detailed recipe booklets that are theirs to keep.

The class is limited to 8 participants. The course begins with dinner on Monday evening and ends after lunch on Friday. The fee is $5,500 in 2014, $6,000 in 2015,  and includes Monday ’s truffle dinner, truffle lunches and dinners on Tuesday and Thursday, Wednesday’s winery visit and lunch, and a farewell lunch on Friday. Wednesday evening is free for students to explore the region on their own. The fee does not include lodging. (A list of recommended hotels will be sent to enrolled participants.)

A SAMPLING OF THE TRUFFLE EXTRAVAGANZA ACTIVITIES

MONDAY NIGHT WELCOME DINNER 

Truffle Croque Monsieur on Homemade Olive Oil Brioche

Mushroom, Chestnut, and Celery Root Soup with Truffles

Organic Chicken Roasted in the Bread Oven

Truffle, Morel, and Cream Sauce

Morels with Fresh Mushroom Stuffing

Chanteduc Pumpkin Gratin with Pistachios and Pistachio Oil

Just Spinach!

Local Seasonal Green Salad and Chanteduc Olive Oil 2009

Chaource Cow’s Milk Cheese Layered with Truffles

Homemade Organic Rye, Spelt, and Whole Wheat Sourdough Bread

Golden Almond-Pear Cake

Fresh Pear and Vanilla Sorbet

Champagne Roses de Jeanne Les Ursules

100% Pinot Noir

Châteauneuf-du-Pape Blanc

Domaine de la Solitude 2008

30% Grenache Blanc, 30% Clairette, 25% Roussanne, 15% Bourboulenc

Fact : One of first estates to bottle their own wine in CDP, in 1815 !

Importer : Langdon Shiverick 216 861 6800

Côtes-du-Rhône Rouge

Clos Chanteduc 2008

60% Grenache, 30% Syrah, 10% Mourvédre and Cinsault

Importer : Eric Solomon

TUESDAY

9 am : Meet at the Post Office in Vaison la Romaine

For a Tour of the Weekly Market

11 am to 2 pm: Arrive at  Chanteduc for

Cooking Class and Lunch

Topics :

Kitchen Habits, Pot Sizes; Kitchen Organization and Design:

Mis en Place; Handling Truffles

Curried, Toasted Pumpkin Seeds

Truffle and Goat Cheese “Oreos”

Creamy Polenta with Black Truffles

Parmesan, Pine Nut, and Truffle Gratins with Seasonal Salad

Chez Peyrerol’s Epiphany Cake, Galette des Roi,

(Pâtisserie Peyrerol, 5 cours Henri Fabre, 84110 Vaison- la-Romaine

04 90 36 04 91)

Sablet Blanc

Domaine Santa Duc La Fournas 2008

Viognier, Bourboulenc, Clairette, and Grenache Blanc

Importer : Robert Kacher

Cotes du Rhône Rouge

Clos de Caillou Les Quartz 2006

85% Grenache, 15% Syrah

Importer : North  Berkeley Imports

WEDNESDAY

9:30 am: Depart Chanteduc in Chauffeured Cars

For Private Wine Tasting

At Chateau La Nerthe in Châteauneuf-du-Pape

With Sylvie Chabran

(04 90 83 70 11)

Importer: Moet Chandon

Facts : Wine made here since 1560

First bottled in 1784, a century before Bordeaux did the same

Germans occupied the chateau during WW II, 22 bombs fell on it in 1944

We tasted:

Châteauneuf-du-Pape

Château la Nerthe Blanc 2008

Châteauneuf-du-Pape

Château la Nerthe Blanc

Close de Beauvenir 2004

Châteauneuf-du-Pape

Château la Nerthe Rouge 2007

12:30 pm: Special Truffle and Wine-Tasting  Lunch at

Restaurant La Beaugravière

With Tina and Guy Jullien

Route N7, 84430 Mondragon

04 90 40 82 54 www.beaugraviere.com

Légumes du moment mijotés à la truffe noire écrasée

Seasonal Vegetables with Crushed Black Truffle

***

Velouté d’artichauts  brunoise de truffes et artichauts  vinaigrette truffée

Artichoke Soup with Truffles and Artichokes, Truffle Vinaigrette

Coquilles Saint-Jacques cloutées de truffes  rôties  coulis de truffe

Roasted Scallops and Truffles with Truffle Sauce

Ravioles de truffe aux poireaux   sot-l’y-laisse de poularde  dans un bouillon truffé

Truffle and Leek Ravioli with Chicken in a Truffle Bouillon

Chausson de truffes et foie gras

A Whole Truffle and Foie Gras in Puff Pastry

Brie de Meaux truffé

Truffle Brie de Meaux

Crème glacée truffée

Truffle Ice Cream

WINES

2007Viognier Vieilles Vignes  Château Saint-Estève

No known importer

1984  Châteauneuf-du-Pape blanc Château Mont-Redon

importer : Kobrand 212 490 9500

1998  Châteauneuf-du-Pape rouge Domaine de Villeneuve

importer : Jack Siler 303 444 0832

1988 Châteauneuf-du-Pape rouge Château Rayas

importers : Junguenet and Martine’s Wines

1982   Hermitage Vin de Paille Velours Chapoutier

100% Marsanne

Importer : Paterno Imports 312 247 7070

THURSDAY

9 am Depart Chanteduc in Chauffeured Cars

for Truffle Hunt and Truffle Cannery Visit

with Hervé Poron

at Plantin in Puymeras

www.plantin.com

Route de Nyons, 84110 Puymeras

04 90 46 41 44

US contact for truffles : anthony@plantin.com

201 867 4590

12 :30 : Cooking Class and Lunch at Chanteduc :

Pumpkin « Courge Muscade » Soup with Pumpkin Seeds, Truffles, and Pumpkin Seed Oil

Walter’s Scrambled Eggs with Truffles

Local Green Salad and Local Cheeses

Lemon Zest and Honey Sorbet

Annie’s Provencal Almond Croquettes

Cotes du Rhône Villages Rasteau Blanc 2008

Domaine des Escaravailles

Roussanne, Marsanne, Clairette

Importer: Eric Solomon

Châteauneuf-du-Pape Blanc

Château de Beaucastel

80% Roussanne, 20% Grenache Blanc, Picardin, Bourbelenc

Importer: Robert Haas

FRIDAY

10 am Arrive Chanteduc for Truffle Cooking Class

And Lunch Preparation

Deep-Fried Langoustines with Truffles

Open-Faced Truffle Sandwiches

Local Squab: Marinated, Grilled, Seared

Onion Carbonara with Truffles

Swiss Chard Leaf Purée

Swiss Chard Rib Gratin with Parmesan and Pine Nuts

Serge’s Cinnamon-Apple Tart

Fromage Blanc and Honey Sorbet

Côtes-du-Rhône Rouge

Clos Chanteduc 2007

60% Grenache, 30% Syrah, 10% Mourvédre and Cinsault

Importer : Eric Solomon

Quote of the Day:

“Don’t Cry Because It’s Over,

Smile Because It Happened”

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