Date : each year between mid-October and mid-November
Price : 15 euros/ pers. /workshop
Sarah Savoy guest of the festival 2014
This is an event that I would not miss for anything in the world: the festival Villes des Musiques du Monde which takes place every year in Seine Saint-Denis in October/November. The festival proposes to discover one or more cultures in their different aspects: music, dance, meetings/debates and of course food. The peculiarity of the culinary workshops: they are often driven by one of the artists invited to perform, in addition to sharing his/her music, sharing recipes of his/her country. This naturally gives place to a great moment of conviviality when after having cooked together, the artist takes an instrument and we play melodies. Super cool atmosphere greatly due to Maïté, head of the organization of the festival for several years who knows how to welcome each person with smile and kindness.
Price: €15 for a 2/3 hour workshop followed by tasting meals, in music.
That’s it: the autumn arrives with rain and gloom. Fortunately, there is the Festival Villes des Musiques du Monde in Seine Saint-Denis to warm our body and mind for a month from mid-October to mid-November dedicated to foreign cultures, the festival is annually pride to one or more countries and gathers in various places all that constitutes the culture of a country: music, dance, film and of course gastronomy. This year will be honored the Andalusians and Guinea Bissau with a cooking workshop on October 16 in Aubervilliers, home to all Berty Brecht and a second one on the Iberian cooking on November 2 at LaPlaine Saint-Denis, in the historic district of Little Spain. Authentic and full of flavors discoveries guaranteed, under the patronage of Maite, in charge of organizing the festival since its beginning, who welcomes everyone, public or artist, with the same warmth and contagious joy.The cooking workshops last about two hours and are followed by tasting the prepared dishes, in music of course!
Last visit : May 2013 – Atmosphere : with friends – Price : Affordable
A surprise at the foot of the Bibliothèque François Mitterrand as this hut established on the banks of the Seine. Despite a wet and windy weather, the place was full of charm: the feet in water in Paris, away from everything. The beach is almost here. In any case, picnic tables and the bar remind holidays and boards of charcuterie and cheese, accompanied with a good beer or a glass of red wine (€ 4 including €1 deposit that you will not require of course) give in the camaraderie.
Great idea if you want to privatize a spacious and friendly place. Be aware that the service is fairly limited.
Date : From October, 2013 to February, 2014 – Price: 112 € the half-year + equipment to buy (approximately 200 €)
I had the opportunity to be selected among the numerous candidates having applied for the pastry courses of the city hall of Paris after after having gone through the various steps:
selection on file (you must motivate your choice, with particular emphasis on the professional side),
written test on pastry knowledge ,
and brief motivation interview with a pastry teacher .
I am thus received and start classes that take place in a professional kitchen in Paris. We are 3 per workstation and learn with our chef, Pascal, the basics of pastry : first pies, then puff pastry, choux pastry, croissants and and we conclude with macaroons. It is intense (we cover a very wide part of the practical program of the CAP, French first garde pastry diploma), facilitated with passion and benevolence.
I train every weekend to reproduce the learnt recipes: it is my family, my friends, colleagues and neighbors who feasted during several months!
For those who love baking and want to practice at an advanced level , there is no better place in Paris and the cost is more than reasonable.
The list of the personal utensils to be brought the day of the practical test is here.
This revisit of the Croque Monsieur was inspired by the culinary design MOOC I attended in March 2015. We had to reshuffle the Croque Monsieur into a snacking dish representative of the Parisian terroir. I chose to cut the bread in the shape of the Eiffel Tower and place it on a field of salad chews recalling the Champs de Mars located at the foot of the Eiffel Tower.
Preparation time : 30 min – Cooking time: 15 min – Break : 24 hours
For 8 Croques Eiffel (4 persons)
• 8 slices of sandwich bread
• 4 slices of ham
• 100 g grated gruyere cheese
• Butter cream
• For ½ l of béchamel sauce:
o ½ l milk
o 1 slice of onion
o ½ bay leaf
o 6 peppercorns
o 60 g butter
o 30 g flour
o Salt, pepper, nutmeg·
• Salad chews
The day before:
Soak the grated gruyere in the milk in order it becomes soft and reserve in refrigerator.
The D day :
Prepare the bechamel :
Pass the milk in a sieve to separate the milk and the gruyere . Bring the milk to a boil in a saucepan with the onion slice, bay leaf and peppercorns. Stop the heat and let steep for 10 minutes covered. Melt the butter in another pan. Add the flour, stir 2 min. Remove from heat and pour the warmed milk after sieved to remove the aromatic garnish, whisk and bring to a boil, stirring.Add salt, pepper and nutmeg.
Prepare the Croques Eiffel:
Preheat the oven gas mark 6 (180 ° C).
Cut the bread slices into triangles (2 triangles per slice ). Do the same thing with the ham. Cover a triangle with soft butter, then put a double slice of ham to the size of the slice of bread. Spread béchamel then cover with the second slice of bread. Cut with a circle at the base of the triangle to form the arch of the Eiffel Tower. Spread béchamel then cover with the second slice of bread. Place on top a mixture of béchamel and gruyere cheese. Repeat for the other bread slices.
Bake 10 to 15 minutes under the oven’s grill on medium heat until the Croques Eiffel have a pretty tiger color. They must remain soft and are not to be fully colored.
Put 2 Croques Eiffel per person on a bed of salad chews seasoned with vinaigrette. Take a cherry tomato on a wooden spike and secure it on the tip of the Croque Eiffel. It’s ready!
Partager et transmettre ses trouvailles culinaires: recettes de famille, bonnes adresses, trucs et astuces