Paris Food Market
Visitors are drawn from all over the world by the fabulous food of Paris. They are spoiled for choice with so many multi-starred Michelin restaurants to choose from, while those with more modest tastes can choose from a seemingly unending variety of bistros, each offering a different take on tradition French favourites. Parisians too love their food and perhaps what defines this relationship more than even the restaurants is the produce on display at a Paris food market . For the Parisian home cook as well as the professional chef, the Paris food market is where all good cooking starts and it is here that the best menus take shape.
Mastering the Paris food market
At Le Foodist, we understand how important it is to obtain the finest ingredients for our cooking. That is why our 'Travel and Chef' French cookery course begins not in the kitchen but in a Paris food market. Here our students learn how to select the best and freshest of in season produce, from vegetables to meat, pasta to pastries, and only then do we decide on the menu for the day. Back in the kitchen, the ingredients that we have chosen define the dishes we will cook, providing a high quality basis for the food that we will produce.
Respecting the produce of the Paris food market
Our cooking courses teach our students how to bring out the best of each ingredient. We do this by teaching the same basic techniques that every professional French chef has to learn. To help our students, we also use a unique teaching technique which helps them to learn quickly and remember everything they have been taught on the course. We also use these ingredients to talk about the provenance of our food, where each ingredient comes from and how it got there. This helps us understand the culture and context of the food we are cooking. Using simple, locally sourced ingrediants such as fresh vegetables and pasta, we help cultivate our student’s skill for cooking.
Enjoying the fruits of the Paris food market
Our teaching style is relaxed and informal but our tuition is still rigorous. After all of this hard work then, we sit together to enjoy the food that we have prepared, with a four course meal and matching wine. Our understanding of how the best produce from the Paris food market has been prepared and cooked to grace our plates is enhanced by invigorating discussion of the origins of French menus and dishes. Together, this practical knowledge and cultural discussion gives our students a deeper appreciation of French cuisine and an unforgettable experience.