marché de Paris / Cordon Bleu - Jour 2

Today started out with a casual breakfast (coffee or tea, juice, croissant) in a little dining room.  This gave me time to meet the other students in today's class.  We met Chef Thivet out front at 9:00am, and headed to the Marché St. Charles, which takes place on Tuesdays and Fridays in the 15e arrondissement.  Our first stop was a charcuterie on the corner rue St. Charles and rue Convention.  Le Cochon rose is an award-winning shop with trophies to prove it. 

On to the fishmongers, where Chef stressed the importance of buying from les petits bâteaux, or the smaller fishermen.  They have to return to port daily, unlike the larger commercial boats, who have to store their catch on ice for three or four days before coming ashore.  Hints on how to tell if your fish is fresh: shiny eyes, tall scales, red gills & lungs.  He recommended the omble chevalier, sauvage. 

Next stop: a rather large crémerie / fromagerie.  I recommend you try the Abondance - it was new to me, and I really liked it.

On through the market, where the fruits and veggies really made my mouth water.  It's so important to the French to purchase produce that is in season.  Not only do they taste their absolute best, it encourages variety in your diet and in your cooking routine.  A few more stops, including the bakery and an artisanal goat cheese stand, and we headed back to the school.

Once back at the CB, we had lunch, which included many things Chef picked up at the market.  Peaches, nectarines, melon and cherries are delicious this time of year.

After lunch, we headed to a classroom where we had a cooking lesson.

Salade d'artichaut et langousintes parfumée au citron et coriandre
Artichoke and langoustine salad flavored with lemon and cilantro

Morue fraîche dorée au sautoir, pommes rattes truffées écrasées à la fourchette
Golden pan-fried cod, fork crushed fingerling potato purée with truffle
** truffles are not currently in season, so they came from a can.  35g runs about 50€ !!

Soupe glacée de fraises aux épices et cabernet
Chilled strawberry soup with spices and cabernet wine



Everything was délicieux !


Tips from the chef:  When searing and baking fish, first cut sheets of parchment paper and butter them.  Put one cod steak on each sheet, and sear them in a sauté pan (hot olive oil).  Then, bake fish in the oven without removing them from the pan.  This prevents the fish from breaking up, and doesn't stick!

Add to shopping list:  passoire chinoise, star anise, coriander seeds (put in pepper mill because they're better ground than crushed), sea salt, and lots of good butter, vanilla beans, white cardamom pods.