Paul Young
Educator, Designer, Culinary Explorer
@cooking.with.paul
@cooking.with.paul.young
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Do a deep dive into French cuisine as we survey all the deliciousness that France has to offer, region by region. We'll start in Basque country where savory garlic-infused stews of neighboring Spain is an influence and a comforting braised lamb dish is on the menu. Next, we'll taste the Mediterranean-style Provençal cuisine from the south of France where bouillabaisse and ratatouille were invented. Lastly, we'll head north to Burgundy wine country where we'll learn how to cook with wine.
Arguably, French gastronomy is the most influential of European culinary traditions. The French invented haute cuisine, then turned everything upside-down and re-invented itself with nouvelle cuisine — a simpler, lighter approach with an emphasis on fresh ingredients and presentation. All of this tradition and innovation was supported and promoted by another French invention: the highly influential Michelin Guide and its star rating system. Even in our everyday language, French words like cuisine, gourmet, récipé, and bon appétit are universally understood and associated with good food.
In all my classes, students will have the opportunity to watch demos and participate in the preparation of our dinner party. Do come hungry and thirsty because we’ll be cooking and tasting at the same time. Each class in this series is also a traditional three-course French dinner including a luscious dessert course and wine pairings selected by Analog Wine Library with notes on how to choose the right wine for the right dish.
Students will leave each session with easy-to-follow recipes of all the dishes on the menu. These recipes have all been adapted for the typical home cook and contain many tips & tricks to help minimize your time in the kitchen while staying true to the spirit of the original flavor profiles.
All menu items below will use locally-sourced ingredients but are subject to change based on availability of fresh ingredients at local markets.
A Taste of Basque Country (June 27)
France and Spain share both a border and a world-renowned cuisine where grilled meats and stews are featured, often cooked with tomatoes and peppers. This is also the region known for its hams and sausages and where the concept of tapas (small plates) were invented. Tonight's menu is a mix of traditional and nouvelle cuisine that will tickle your taste buds:
The Mediterranean Flavors of Provençal Cooking (July 25)
Provençal cuisine is where France meets the Mediterranean. Where France borders Italy, the dishes of Provence feature fresh seafood, garlic, olive oil, and fresh herbs like thyme and rosemary. Satisfyingly rich and colorful presentations are the key features of tonight's menu:
Classic Burgundy Wine Country Cuisine (August 15)
Located just east of Paris, the Bourgogne region is known for its rich flavored dishes, creamy cheeses, Dijon mustard, and of course its world-class vineyards. When you're fantasizing about dishes like coq au vin or Julia Child's "classic" French cooking, you're deep in Burgundy wine country. Tonight's menu features all French classics made with tradition in mind:
