Lunch at Chez Marcel & Winter Treats

Today before class, Bianca and I had lunch at Chez Marcel, a really cute little restaurant run by a couple who have been there for years judging by the photos on the wall.  We had a bottle of wine, because it's just not French if you don't!!

One of the things about the french restaurants is the way they cram so many tables in and they have to pull out the chair and table so you can be seated.  It makes it nice and cosy .. as long as you get along with the people sitting beside you.

We had the Gigot (lamb) and Le Gratin Dauphinoise (potatoes) and then dessert ... of course!!  I had the nougat ice cream and Bianca had the rum pudding.  There was a lot of rum (rhum) in there.

On the way we dropped into Bianca's apartment so I could meet her cat Jack Daniels, who is a beautiful, big, hairy Persian!!! 

I met Bianca on day one of cooking classes and we have become good friends. Bianca is from Brazil, but lives in Madrid, she has been in France for about 6 weeks learning the language and the cuisine, she leaves on Saturday to go home ... boo hoo!!

We decided to walk to class to help the effects of the wine and to work off some of the food we ate!!


Spunky Chef Patric was back on deck .... with Deborah translating.  There was only four of us:  Bianca, Laura, Paula and myself.  As Bianca, Laura and I are friends it was a bit like being in someone's home ..... all we needed was some wine!!  Chef Patric is really easy going and so is Deborah, we had a ball. 

 

From left: Paula, Laura, Me, Bianca & Chef Patric Caals

Laura is from California and has completed a bachelors degree in culinary science (3 years), this trip to Paris is a graduation present to herself!! She is one of those people who love life and is always smiling.

I have mentioned Bianca's details in previous blogs.

We made Madeleines flavoured with Green Tea, Hot Chocolate (the real deal) and a divine choux pastry treat called chouquette.

As an added bonus, and due to Laura's enquiry and Patric's generosity, we were able to sit in on one of the Chef's Secrets classes on a Julia Child's demonstration. Watching these is such a treat, I didn't even know that Patric cooked all cuisine.  He made an entree dish of  sole and mushrooms with a delicate sauce of fish stock, cream, butter and wine.  

A leg of lamb with pureed celeriac, marinaded pruns and fava beans with a red wine and port reduction.

And a pear tart.

I cannot wait to cook the lamb!!