Much of this Paris sojourn is centered around food. On all of my walks around the city I’m consumed by the sights, sounds and smells of the food around me. As well as eating, I wanted to learn more about preparation while I’m here. Taking a cooking class in Paris is the absolute best way to accomplish this.
I’ve never known how to deconstruct and debone a chicken, but always wanted to learn. A very fine, English-speaking, cooking school here in Paris wanted to teach me just that. La Cuisine Paris offers many different types of classes and tours. Their poultry technical class was just what I was looking for.
Presented with my very own raw chicken, I proceeded – with much assistance from Chef Julie – to disassemble it into it’s parts. The bones were used to make a chicken stock that would later become our French Onion Soup. (Gumby and Pokey approved)
The chicken breasts, wrestled from the bone, would be filled with a savory mushroom/basil/pinenut stuffing, seared and then baked to perfection.
Dessert was not forgotten – this is Paris after all – we learned the secrets of making a decadent salted caramel sauce. Spoiler alert: expect jars for Christmas!
