Jessica's Dinner Party

by jessica yoon

paris

Orientation

Yesterday marked the official start of Le Cordon Bleu.  All new students starting Basic Cuisine and Basic Patisserie gathered for a day long orientation that included a meet with chefs, administrative staff, and fellow classmates.  It was interesting to see the cultural distribution of the student body.  As each person made a brief introduction of themselves, I was semi-surprised to hear a lot of “Je suis Chinois/Japonais/Américain.”  The three were the most dominantly represented countries, however, in total, I believe there were 36? different nationalities in the room.  I expected there to be a lot more Koreans, as I had heard LCB is a popular choice for aspiring chefs, but there were only two or three students from South Korea, whom I have yet to meet.  Oh…the Canadian count was also quite similar, and I have yet to meet them as well.

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Pierre Hermé

Pierre Hermé.

No one else really compares in fame or stature in the pastry world.  His desserts are innovative and forward while being respectful of tradition.  Everything about his exudes sweet elegance.

Miss Gla’Gla Ishpahan. A lychee and raspberry sorbet sandwiched between rose flavored macarons shells.  Refreshing and just sweet enough, this was made two and a half centuries too late for Marie Antoinette.  Pink, dainty, and extremely expensive (6.20 euros), I think it would have been the perfect summer dessert for the ill-fated queen.

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Tomato, Egg, and Goat Cheese on Poilâne

Le pain Poilâne is the most well known bread in Paris.  Ironically, it is not a baguette, but rather a round and rustic sourdough loaf.  Even if Poilâne isn’t a family’s local boulangerie, or bakery (which is the case for the majority of people), everyone has had Poilâne.  It is served in many bistros and restaurants, most often as the base bread for tartines.  I also feel that in some ways Poilâne is very representative of the essence of French boulangeries.  It is a family business passed down from generation to generation and operates under the philosophy of tradition and quality.  Although the small shop has now grown into a worldwide business (they export to at least 11 different countries), everything, except the kneading, is done by hand.

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Asian Kitchen in Paris

Asian Kitchen in Paris | Jessica's Dinner Party

I’ve done a good job at avoiding the kitchen for two weeks, but I think it’s time I start working those hot plates!  I’ve started to become a little homesick for Korean food, most likely sparked by a confrontation with a harsh old man who told my friend and I never to come back to his store.  There was nothing wrong that we did, unless browsing through books in a bookstore is a crime here!  I guess I need to learn more about the French service industry, obviously, the customer is not always right!  It was about time I start craving for some rice anyway.  After all, I am Asian.

Asian Kitchen in Paris | Jessica's Dinner Party

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Roo de Loo and Rollet Pradier

Julia Child is a relatively new figure in my life.  Before reading Julia and Julia, I had never heard of “The French Chef” or Mastering the Art of French Cooking.  Quite shocking, especially because she is such a familiar character in my life now. However, I’m glad that I got to know her during this time, because her story resonates with me more than it ever could have before.

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