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Course “French Regional Cuisine”

Name: Course “French Regional Cuisine”
Start: 2012-11-04T00:00:00+02:00
End: 2013-01-27T23:59:59+02:00

04.11.2012-27.01.2013

Course "French Regional Cuisine". Сooking school "My Odessa Cuisine".

Haute French cuisine is the highest level of culinary excellence, and can be cooked only by real masters. We decided that the third course of our school will be devoted to “Cuisine Régionale”, a simple home-made meal traditional for any French house. Each lesson we prepared dishes traditional for one of the provinces of France. The full course consisted of 6 classes: Provence, Paris, Lorraine, Bordeaux, Burgundy, Champagne. The course was taught by the chef of the French restaurant “Café Sophie” Vadim Chevganyuk. By the way, Vadim is one of the few Odessa chefs who began their careers at the age of 15 and, being quite young, has vast experience. We started the lessons of this course with visits to shops selling authentic products, delicacies and dishes from France. We tasted lavender honey, rose petal jam, truffle oil, glazed chestnuts, the classic French aperitif Cyrus royal, cooked in French copper cookware, as they do at the kitchens of French restaurants with a Michelin star. The course was supported by the Odessa representative of Alliance Française. French visited every lesson, prepared meals with us, and talked about the cultural and gastronomic traditions of the country. We also fulfilled our great dream and prepared the famous Julia Child’s Beef Bourguignon, like in the movie “Julie & Julia”. The words “confit” and “rouille” are no longer a mystery to us. There are no more secrets in how to make chocolate fondant dense on the outside and liquid inside. We found out how oysters and foie gras taste like. Sommelier Ksenia Yangulova picked up the best French wines from the Goodwine assortment for each lesson of the course. At the end of the course, Ksenia held a blind tasting, where students who determined which wine we tasted received prizes. The course ended on the eve of the New Year holidays, and we were very pleased not only to give gifts, but also to receive them from our students.