Le Cordon Bleu is moving to a larger, “ultramodern” (they
say) campus in June. Sweet! But I just had to attend one final class in
their building on rue Léon Delhomme, a place I’ve frequented for 25+
years. Sigh…. I’ve learned so many things there and I have
a newsreel in my head playing the departure from the Vaugirard Métro stop, the glimpse
of the adjacent lovely Square Adolphe Chérioux (featuring a terrific bandstand
to which I’m bound and determined to bring the Twin Cities Horn Club someday!), and the
2-block walk to the school.
Anyhoo, nostalgia aside, this was a terrific class in the
“superior cuisine” series with a room jam-packed with students from France and all
around the world.
* First course: marinated mackerel fillets with fresh
cucumber pickles, cucumber jell, a savory cream sauce and deviled quail
eggs. I just love mackerel, and this course
featured preparations and accompaniments that both cut the fish’s oiliness and
enhanced its flavors.
* Second course: sole stuffed with duxelles (mushrooms,
shallots, lemon, vermouth, butter), then braised in an enhanced fish stock and
served with scallop-stuffed herbal crêpes and served with a light cream
sauce. This is the first time I’ve had duxelles
with fish, and it works! (Especially this
version with lemon and vermouth instead of Madeira.)
* Dessert: warm chestnut cream with sesame seed cookies.
Somehow I didn’t get to sample the chestnut cream, so I’ll just have to try it
at home! But the sesame seed cookies
were fabulous – the not-too-sweet dough was formed into a log, then rolled in
black and white sesame seeds, then refrigerated, then sliced and baked. Easy peasy!
They held an open house at the new facility last month, so
I boldly asked the front office guy if there was any chance of getting a tour. He said sure, after June 22 if you attend a
class. Bummer. But I’ll just have to come back! (As if I needed additional incentive.)
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| my recipes |
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| the students |
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chef Frédéric Lesourd
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| first course |
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| main course |
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| dessert (the chestnut cream is under the dome |
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| this mustard was used in the cream sauce for the first course - very tasty - has touches of cinnamon, nutmeg, cayenne, cloves and other spices - must bring some home with me! |
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| Square Adolphe Chérioux |
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| I plan to play a little concert here someday! |
Le Cordon Bleu is moving to a larger, “ultramodern” (they
say) campus in June. Sweet! But I just had to attend one final class in
their building on rue Léon Delhomme, a place I’ve frequented for 25+
years. Sigh…. I’ve learned so many things there and I have
a newsreel in my head playing the departure from the Vaugirard Métro stop, the glimpse
of the adjacent lovely Square Adolphe Chérioux (featuring a terrific bandstand
to which I’m bound and determined to bring the Twin Cities Horn Club someday!), and the
2-block walk to the school. 
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