I think my expectations of the atmosphere had been flavored by Julia Child's experiences over fifty years ago; everything has certainly changed since then. They've clearly recognized the advantage of catering to the culinary-curious as well as serious, more long-term students! The students for the evening's food and wine pairing class were all foreigners, mostly American but a few were from South America and Asia.
The three-hour class was led in French by two people - Chef Lesourd and sommelier Didier Allix, and translated by a young man named Ben. They were assisted by two young women who had recently graduated from a training program. The rapport between the team was exceptional, relaxed and entertaining.
On the menu: les vins de Loire
The key to pairing wine with food, according to M. Allix, is to find an agreeable balance between the two. If the wine is too powerful, it will make the food disappear, and if the food is too overwhelming, the wine will disappear. Wine is an essential part of gastronomy; a dinner without wine is like having meat without sauce.
Petits légumes farcis, coulis de roquette, salade au fenouil
Stuffed baby vegetables, rocket [arugula] coulis, fennel salad
Wine: Anjou Blanc Sec - Château de la Roulerie 2008 (chenin blanc)
Croustillant de pigeon, macaroni pané et jeunes pousses d'épinards
Crisp squab parcel, crumbed macaroni and young spinach leaves
Wine: Menetou Salon Rouge 2008 - Isabelle et Pierre Clément Chatenoy (100% pinot noir)
Fruits exotiques en gelée d'hibiscus
Hibiscus jelly with tropical fruit (pineapple, lychee, papaya)
Wine: Coteaux du Layon 2008 - Bonnamy (chenin base, lightly sweet)
Items to add to the kitchen: une cuillère parisienne, pastry forms in various sizes and shapes, yuzu sauce, rose water.
Yum, I think.
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