Le Cordon Bleu - Marche de Paris

There are about 40 students in Basic Cuisine. Divided into four smaller groups, A, B, C, and D. These are the groups that we work in for practical classes. Only during instruction do the various letter groups get to see each other. Other than the occasional mingle in the Winter Garden.

Chef Poupard with Group C in tow headed to the market this morning. Today was our Marche de Paris. A chance for the chef to explain the structure of markets. How to pick fresh seafood. Which vegetables are in season. And where to find the best cuts of pork.

Oh, and by market I, of course, mean an outdoor, farmer’s market-style.

Game is only allowed to be sold in France from October to February. Here, some pheasants were available.
We discussed the various types of mushrooms and where they are commonly found. Chanterelle mushrooms, for example, are usually under pine trees.

Chef Poupard taught us how to read labels and stamps on all types of meat. Here we were noticing the label on some poultry. Each label will explain the origin of the product, how it was raised, what it ate, where it was processed, and when it was slaughtered.

When choosing fish always make sure the eyes and scales are bright and shiny. If possible, pull back the gills and search for a ruby redness. The smell should be clean and fresh – not fishy.

Anything in the cabbage and potato familes are in season. The market that we visited is an international market. What does that mean? It means cherries from Chile, tomatoes from North Africa, and Brazilian bananas are also sold. For the winter months this is the freshest means possible.

When we returned to Le Cordon Bleu we discussed the various cheeses, fruit, and charcuterie that were picked up. The chef popped two bottles of red wine and then it was eatin’ time. (With practical soon following at 3:30 p.m. we didn’t drink much wine.)