I hope you guys had a wonderful weekend with autumn crisps mornings and smores by the fire pit at night. I was so happy to not have a strict agenda curtailing my every move. I took advantage of this treat by starting my morning with a cuppa and a magazine. I let the past two days unfold in slow motion for a well deserved stress free break. You remember the Paris, France , trip I can’t stop talking about?
Well I’m back today to share my absolute wonderful experience of the cooking class I attended while I was there. Y’all this was the highlight of my trip to the city of lights…so allow me to take you on my adventure of the three course meal I prepared beginning with the first course. The morning was perfect. I had my directions and voucher (Viator) for the class and I decided I would venture out on a Parisian walk to Chef Fred’s flat; on my own.
I wasn’t twenty steps from the hotel before falling flat on my face in the mist of a crowd of unfamiliar Parisian faces. After pulling myself together, I realized that walking on cobblestone streets and reading my GPS at the same time was not my friend.
Just imagine breaking a bone or two on your vacation! Thank goodness, I ended up with only a few bruises. The city was just waking up and I was giddy in the mist of all the hustle and bustle. The noise carried me away to a novel I’ve read on being an American in Paris. My French is limited to five or ten phrases but I had my handy translation app to aid me on my journey.
After several wrong turns and lots of directions from strangers, I made my way to Chef Fred’s kitchen located in a flat overlooking the busy streets of Paris.The windows were open and the aroma of fresh baguette’s from the bakery below, filled the air.
Chef Fred’s English was perfect but I preferred his French versions of instructions tucked in here and there. We started with the first course Le Mille-feuilles de Betterave Rouge , which I can’t pronounce so here’s my English version, scrumptious braised beets with a goat cheese concoction.
This class was hands on and Chef Fred insisted that I get my hands dirty and that included using his chef knives! All I could think was…this might get dangerous!
Chef Fred is excellent at his craft and knows how to bring his expertise down to the skill level of his students. His kitchen reminded me of the infamous Julia Child’s, small but as Chef Fred pointed out adequate and he is so right.
I am so happy to share Chef Fred’s recipe with you and I hope you will create this delicious dish for your friends and family.
Recipe Source: Chef Fred Dillon Corneck
Yields 4
Save RecipeIngredients
- 1 ou 2 beets cooked
- 1 shallot
- 1 bunch of chives
- Few pine nuts
- 1 fresh goat cheese
- Olive oil and vinegar
- Salt & pepper
Instructions
- Fry the pine nuts in a pan
- Peel the beets baked beets and cut them into thin slices (about 5mm)
- Thinly slice shallot and chives, and mix them with goat cheese, pine nuts, salt and pepper
- Start with one slice of beet, add cheese mixture to form a tier.
- Add vinegar and olive oil.
- Sprinkle with salt and pepper. Garnish with scallion sticks
- Bon Appetit
