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Tartes Kluger

January 28, 2011

Tartes Kluger has been on my restaurant list for quite some time. I first read about it in Le Fooding, a French publication about restaurants and food. The food’s concept: simple and organic, and the restaurant’s atmosphere: casual with communal tables and take away, struck me more as New York Sunday brunch than Paris, that I was intrigued. This place indeed oozes more American with its minimal wooden decor and cluster of food magazines, but the Parisian staff and ingredients along with a view of the tiny rue du Forez keeps this place grounded in France.

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Hôtel du Nord

January 19, 2011

A few weeks ago I had lunch at the historic Hôtel du Nord, made famous by Marcel Carné’s 1938 movie of the same name. While the movie’s plot line centers around the grim emotions of prewar France, the restaurant is everything but cheerless. Filled with mismatched wooden tables and a chic crowd, this is the exact place to go for a very Parisian experience.

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Superior: Cakes

January 14, 2011

The theme of this week’s lessons was composed cakes. The recipes consisted of elements that we had learned before like coulis, mousseline cream, and chocolate mousse, however, were showcased with different ingredients and techniques. We’re at a point where all the basics have been covered, so details, layers, and surprises are what these cakes are all about.

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La Flute Gana, Comté, and Mont d’Or

January 10, 2011

When my mom visited way back in November we did a lot food exploring. We visited a lot of marchés, specialty food shops, and boulangeries. One of the gems we found was a bakery way up in the 20th arrondissement called La Flute Gana. We had first read about it in a Korean foodie’s essay book on Paris and fell in love with their story and the pain descriptions by the author.

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School in Session

January 8, 2011

After nearly two months off, I was excited to be back at Le Cordon Bleu and start Superior. I felt good and a little bit rusty being back in the kitchen, but luckily the first two lessons were an overview of what we learned from Basic and Intermediate. Thus far, the hardest part about Superior has been working with new practical groups. During the first two terms, our practical groups more or less stayed the same. For six months we worked with and next to the same people which allowed each group to find its own dynamic and rhythm. The shuffling kind of threw me into a loop, but I’m sure it’ll just be a temporary challenge.

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