LES HOTELS
PARIS RIVE GAUCHE

Saveurs et Partage is the occasion for an authentic encounter with French traditions and food culture - a home cooking class to discover France in a different way...

Visit a typical Paris market and learn how to select the best products, encounter local shoppers, stall holders and be touched by the ’Parisian spirit’

Improve your French through conversation and even by learning some local culinary terms ...

Learn how to cook some typical French dishes, then taste and enjoy them during a convivial meal

Who is Emmanuelle ?

After having worked for 12 years in an office, including 2 years spent in London, Emmanuelle decided to do something different whilst creating an international atmosphere in her Parisian flat, sharing a passion she holds from a long family tradition. Today, she proposes to give a glimpse of France through a little journey dedicated to French food and homecooking.

What can be expected ? Depending on your expectations, you may prefer to choose the “Du marché au Partage” (from market to sharing) session which starts with a tour at the local outdoor market or the “Séance à Thème” (themed sessions), which starts directly with the cooking class. Emmanuelle will do her best to accompany you and answer all your questions. Of course, you’ll enjoy the dishes during a meal at the end of the session. Sessions can be given in French if you want to practice, or in English if you prefer.There never will be more than 4 participants . What is unique about Saveurs et Partage is that Emanuelle welcomes you simply in her home and offers a moment of exchange and enjoyment to help you discover a little bit of Paris seen “from the inside”.

9h30 - 10h30 – shopping at a local outdoor market : We meet at Popincourt market where you will be able to learn more about some specific products and the best way to choose and buy them. Emmanuelle will accompany you during this tour and answer your questions, then you will buy some ingredients for the menu of the day. Meat, fish, fruit and vegetables will be carefully chosen, whilst bearing in mind the rhythm of the seasons and preferring local produce as much as possible. You will certainly be seduced by the market atmosphere and this convivial way of shopping !

10h30 - 12h30 – Cooking the meal : Then, you will go towards the Place de la République where Emmanuelle welcomes you in her flat, lending you an apron and helping you create the menu of the day. This is a “hands-on experience” and everybody participates. You will be given a copy of the recipes at the beginning of the class and these will enable you to cook the meal again at home.

12h30 - 14h00 – Sharing the meal : Last but not least ! You will enjoy the meal we will have prepared all together. This will then be an occasion to carry on talking, exchanging all kinds of point of views. Again, according to your wishes, the discussions can be held in English or in French (or in both languages). Finally, and of course, the meal will be accompanied with a specially chosen French wine !

September program:

Menu 1:Brochettes de Figues à la mozzarella et au jambon de Parme - Soupe au pistou (spécialité de la grand-mère provençale d’Emma) - Pain perdu de brioche et compotée de rhubarbe (Fig, mozzarella cheese and Parma ham sticks - Soupe au Pistou (soup with summer vegetables, gruyere cheese and a rich olive oil, fresh tomato, basil and garlic sauce - Emma’s grandmother’s speciality) - Brioche « pain perdu » with a sweet rhubarb purée (pudding made of brioche cake fried in egg and milk).

Menu 2: Courgettes farcies aux olives et aux pruneaux - Escalopes de poulet fermier en paupiettes de poivrons rouges et piperade des landes - Mini-charlottes aux framboises (Courgettes with an olive and prunes stuffing - Free range chicken breasts stuffed with caramelised red peppers and onions - Raspberry « mini-charlottes »).

Menu 3: Petites terrines au poivron rouge et fromage de chèvre - Filet de canard rôti aux figues fraîches - Soupe d’été à la rhubarbe et aux fraises (Red pepper and goat cheese little «terrines» - Duck breast roasted with fresh figs - Rhubarb and strawberries summer soup).

Menu 4: Gaspacho de betteraves avec une pointe de vinaigre balsamique - Tarte Tatin à la tomate, à l’ail et à la féta avec une salade de mesclun - Marquise au chocolat et coulis de framboises (Beetroot cold soup (Gaspacho style) with a hint of Balsamic vinegar - Fresh tomato, garlic and feta cheese « tarte Tatin » - Chocolate « Marquise » with raspberry sauce).

Menu 5:Carpaccio de courgettes aux tomates séchées et copeaux de parmesan - Daurade royale en papillotes, émulsion à l’huile d’olive, tomates fraîches et basilic avec son écrasée de pommes de terre - Tarte Tatin aux quetsches (Courgettes « carpaccio » with sun-dried tomatoes and parmesan cheese - Sea bream wrapped in a “papillotte” with an olive oil, fresh tomatoes and basil sauce with mashed potatoes).

October program:

Menu 1:Croustillants de poires au roquefort - Râble de lapin farci aux cèpes et aux marrons - Compote de fruits du verger et ses madeleines chaudes (Crusty pastry shells of grilled Roquefort cheese and pear - Rabbit with a porcini mushrooms and chestnut stuffing - Orchard fruits purée with warm « madeleines »).

Menu 2:TŒufs cocottes aux chanterelles - Filet de canard aux prunes et aux épices douces, polenta crémeuse - Flan aux pommes caramélisées au calvados (Baked eggs with crème fraîche and « chanterelles » wild mushrooms - Duck breast with a plum and sweet spices sauce, creamy polenta - Caramelised apple and calvados flan).

Menu 3: Feuilletés aux champignons - Cailles farcies aux raisins et aux échalottes confites, gratin de courgettes - Tarte aux noix caramélisées au beurre salé (Mushroom puffs - Quails stuffed with grapes and caramelised shallots, courgettes « gratin » - Tart with walnuts caramelised in a lightly salted butter).

Menu 4: Moules gratinées à l’ail et au persil – Tarte tatin aux 3 poivrons et à la tapenade, salade de roquette - Clafoutis aux poires et aux amandes (Grilled Mussels with a parsley and garlic filling - Tarte Tatin with 3 coloured peppers and olive tapenade, rucola salad - Pears and almond clafoutis).

Menu 5: Pommes au four farcies aux lardons, oignons confits et pignons – Poisson du jour et légumes du marché en aïoli provençale – Petits soufflés aux marrons (Baked apple with bacon pieces, caramelised onions and pine nuts – Fish of the day and market vegetables with a Provençale « Aïoli » (a special home-made mayonnaise with olive oil and garlic) – Little chestnut soufflés).

Themed sessions: Cooking classes on specific themes (pies, choux, crepes, soufflés...) - Monday from 5:00 to 7:30 pm You will meet Emmanuelle at le Café “le Petit Château d’eau”, next to Place de la République, before going to her flat to learn how to cook two dishes (one savoury and one sweet on the theme of the day). For instance, you will be able to learn how to make a pastry before preparing a quiche Lorraine and a lemon pie for pudding, or you can learn all the secrets to making crepes Suzettes ! When the dishes are ready, you enjoy them during a meal with a specifically chosen French wine.

All the informations you need :

Prices of the sessions : “Du marché au partage" session : €70/person (all inclusive with morning snack, meal and wine) "Themed sessions” : €40/person (all inclusive with meal and wine)

To book: If you wish to come to one of the sessions, please contact Emmanuelle by email :

emma.cuchet@hotels-paris-rive-gauche.com

or by phone at : 33 (0)1 42 06 53 94

Mention the date and type of session you are interested in, to make sure the session is still available*. You will then receive a confirmation of your registration by email with an orientation map and an enrolment form to complete and return. (*as the number of participants is limited to 4, the sessions are quickly fully booked)

Read all about our fantastic experience at Emmanuelle’s apartment