On Saturday morning, 3 of my best friends from college arrived in Paris! I grew up doing Twist and Shout with Jenny Bell for as long as I can remember! Jenny and I were not only Kappas together at OU, but we lived together in the 7-girl room at the Kappa house for a year!

 

 

Mackenzi is a longtime friend that I have grown up with! We we were on “Bats-N-Boys” T-Ball team at age 5 and we also went to high school together! Mackenzi was also a Kappa with me at OU and was one of my best friends in my pledge class!

Paige is from Enid but quickly became one of my best friends in the Kappa house and in my pledge class!  

Needless to say, I have lots of memories with all 3 of these girls! 

 

{Greeting the girls with Champagne upon their arrival to my apartment}

Saturday we went out to lunch at one of my favorite spots in the Marais (my area). That evening, we went to one of my favorite restaurants that Natalie has taken me to several times. They have “wine flights” where you can have 3-4 glasses of reds, whites, or champagnes at a time but they are half glasses so you can enjoy several varieties. The experience is a blast because with each glass, you have a sommelier who explains the origin and taste notes of each glass. We also enjoy amazing cheese plates, Charcuterie plates and Foie Gras with baguettes of course! It was so fun having the 3 girls meet Natalie and Dave! 

 

{Lunch at La Favorite, one of my favorite Cafe’s near my apartment}

{Paige and I on the patio at La Favorite}

 

{Jenny, Mackenzi, & Paige before dinner}

{Jenny, Me, & Paige} 

 

{The girls and I enjoying dinner and wine at O Chateau}

 

{Wine Flights}

 

{Charcuterie Plates}

 

{Cheese Plates}

Sunday, we hit the city with a mission. We had breakfast at Paul on Champs Elysees and enjoyed Chocolate Croissants and Quiches for breakfast. We then ventured down the street to the Arc de Triomph and took many pictures. It was a beautiful sunny day which we have not seen in a few weeks. I think my Oklahoma girls brought the sun because ever since they have arrived, the sun has been beating down on Paris! 

 

{Paige & I enjoying pastries at PAUL for breakfast}

 

{Arc de Triomph} 

After the Arc de Triomph, we waited in line at Laduree for almost an hour to taste the most famous and delectable Macarons in Paris or the world for that matter. It was well worth it!  The girls and I were dying over the beautifully painted ceilings, apron and bow tie wearing girls packaging our delicacies and the beautiful pastries filling the room! 

 

{Macaroons for miles at Laduree}

 

{More delectable creations at Laduree}

 

{The girls and I outside Laduree}

After Laduree, we made our way to the Eiffel Tower. I made sure we stopped at the Metro stop that leads you to the high hill that overlooks the Eiffel Tower from above. We turned the corner and all of a sudden the Eiffel Tower was engulfing everyone’s entire view…The girls literally gasped! It was such a great moment! We took several photos at the top of the hill and made our way down to the Eiffel Tower grounds! 

 

{The beautiful view we saw once turning the corner off the Metro}

 

{Paige and I}

 

{The girls and I}

After the Eiffel Tower, we settled in on the terrace of a Parisian cafe that had amazing views of the Eiffel Tower peeking out from behind an apartment building. We enjoyed our Laduree macarons and glasses of Champagne! It was such a great day! 

 

{The girls and I enjoying Champagne & Laduree macarons on a patio by the Eiffel Tower}

 

{Champagne & Macarons}

 

{Mackenzi & I taking in the views}

That night, we went to Cafe Marly which is in the middle of the courtyard of the Louvre. At night, the Pyramid in the centre of the Louvre is all lit up and stunning. Making matters even more wonderful, the Eiffel Tower is seen on the horizon and you see it Sparkle every 30 minutes! Not a bad view! We had a lovely dinner and shared many laughs! So happy to have these girls here! 

 

{Paige, Mackenzi & Jenny}

 

{Paige, Mackenzi & I}

 

{The Louvre after dark}

The girls left yesterday to visit London for four days and will be back in Paris on Saturday for their last night in town! I am so happy the girls were able to come visit my home in Paris! It is so fun that they now can appreciate my everyday life and views that I enjoy daily in Paris! 

Hope everyone is having a wonderful week! Love and miss you all! 

WIth Love from Paris, 

Britt xoxo

Auvergne

On Friday, we began the Auvergne region of France! Here are the facts- 

1. Capital- Clermond-Ferrand 

2. Gastronomy- The Auvergne, including the picturesque Velay region, is farming country with a simple, heary & copious cuisine generally considered to be more fortifying than refined. Live stock is the main industry in this region of volcanic springs. 

3. Regional Products- Carp, Pike, Eeel, Perch, Trout, Salmon & Char Lakefish

4. Livestock- Pork, Beef from Salers, Sheep

5. Game- Partridge and Hare 

6. Farming- Cabbage, Potatoes, Green Lentils from Puy and Mushrooms (Boletus or Cep/Porcini, Fairy Rings, Golden Chanterelles, Morels). 

7. Fruit- Apricots, Peaches, Apples, Pears, and Cherries, Walnuts and Chestnuts 

8. Cheese- Cantal, Saint-Nectaire, Savaron, Bleu, Gaperon, Murol, Fourme d’Ambert 

9. Traditional Dishes- Potee (meat & vegetable stew), Omelettes Brayaude, Aligots (mashed potatoes mixed with fresh Cantal cheese), Meat Pies, Truffade (type of potato pancake with cheese, bacon & garlic), Gigot Brayaude. 

10. Traditional Desserts- Fouace du Cantal, Crisp Petits Fours of Mauriac, Murat pastry horns, Pompe aux Pommes, Blueberry Tart 

Here are the 3 dishes from inspired by this region- 

 

{ Pigs’ Trotters glazed with Foie Gras on Toast, Curly Endive Salad with a Meat Jus Vinaigrette} 

 

 

{ Braised Cabbage stuffed with Veal, Pork Shoulder & wrapped in Bacon }

 

 

{ Strawberry Soup with freshly ground White Pepper, Macerated Stawberries with Mint } 

 

This dessert was one of the most amazing tastings I have ever had yet it was so simple! 

 

 

Champagne

On Tuesday, we began the region of Champagne. Here are the usual facts- 

1. Capital- Reims 

2. Gastronomy of Champagne- The region is peppered with cities whose names evoke age-old traditions of gastronomy. Local dishes are often dominated by the regions star product, Champagne. Local cuisine is country-style and unpretentious, with pork and its by-products ever present. 

3. Regional Products of Champagne- The “Crayeuse”, chalk based soil separates the vineyards in the west from the damp climate in the east, where dairies have developed. Large Pork farms product different charcuterie items and the forest provides animals for hunting. The true culinary specialities of the region are staunchly rustic. 

4. Fish of Champagne- Pike, Freshwater Bream, Carp, Eel, Crayfish, and Snails 

5. Livestock of Champagne- Pork for Charcuterie 

6. Farming of Champagne- Beets, Honey 

7. Cheese of Champagne- Brie, Cendre de Champagne, Chaource, Brillat-Savarin, and Langres 

8. Wine of Champagne- Pinot Noir, Pinot Meunier and Chardonnay 

9. Traditional Dishes of Champagne- Meat Pates, Chitterling Sausage grilled with fried Onions, Dandelion Salad with Lardons, Champagne-style stuffed Pike, “Sainte-Menehould” Pig’s Trotters, “Potee Champenoise” (a rustic vegetable stew) 

10. Traditional Desserts of Champagne- Pink Ladyfinger Biscuits, “Tantimolles” (look exactly like a Crepe) 

This region was quite exciting in Demo because the Chef was popping many bottles of Champagne that would be incorporated into the 3 dishes. Also, this particular Demo was even more exciting because my friend Stacy who used to do Twist & Shout with me was visiting Paris with her dad. She came to sit in on our class Demo and was given the recipes that we were taught, and excitingly watched for 3 hours and then got to take part in the tasting of all the dishes! It was so exciting having a friend from Oklahoma who was able to meet all of my best friends at school and see what my daily life is like! 

 

For the Starter course, the Chef prepared a Leek and Chaource Cheese Tart with a Dandelion salad and toasted Hazelnuts 

This was amazing and reminded me very much of nights at home with my Mom and Dad. We always love making Quiches and switching up the ingredients for the filling each time and this dish was much like a Quiche but had a Flan filling! 

For the Main course, the Chef prepared Sole Fillets and Whiting Mousseline Paupiettes with a Champagne Beurre Blanc sauce, and Oyster Mushroom Flan

 

 

This dish was basically a fillet of Sole that was stuffed with Whiting Mousseline. Whiting Mousseline is a mixture of Whiting fillets (a type of fish) that are blended with butter, cream, eggs, and chives. It is spread onto each Sole fillet and the Sole is then rolled up and braised in the oven in a made-from-scratch fish stock. The Champagne Beurre Blanc was indulgent and sophisticated! 

For the Dessert course, the Chef prepared Champagne Sorbet, Golden Raisin and Currants, Madeleines flavored with Orange Zest 

 

 

Don’t you worry because they served a glass of Champagne on the side in the case the Champagne Sorbet was not enough for one’s liking! 

Below is my Practical dish from this morning- the Sole Fillet & Whiting Mousseline Paupiettes with Champagne Beurre Blanc & Oyster Mushroom Flan 

 

 

This morning after class, I went to a beautiful lunch with my girlfriends from school! We did a lot of walking around because it was so sunny in Paris this afternoon. I will say goodbye with a picture from our wonderful afternoon! 

 

 

With Love from Paris, 

Britt xoxo

Berry

On Saturday, we started the Berry region of France. Below are the culinary facts pertaining to this region- 

1. Capital- Bourges 

2. Gastronomy of Berry- Cuisine “a la Berrichonne” is typified by the tasty, sometimes rustic, simplicity of its slow-cooked dishes. 

3. Regional Products of Berry- The style of cuisine in Berry reflects the image of the region, simply yet flavorful using local products to the fullest. 

4. Fish of Berry- Carp, Eel, Trout, Minnow Fish, Freshwater Catfish

5. Livestock of Berry- Pork, Veal, Sheep, Fowl 

6. Farming of Berry- Grey Beans from Bourges, Wild Mushrooms (Golden Chanterelles, Ceps, Cocherelles), Chestnuts, Cabbage, Onions, and Lentils

7. Fruit & Nuts of Berry- Cherries, Pears, Walnuts, Hazelnuts 

8. Cheese of Berry- Goat Cheese: Valencay, Pouligny St Pierre, crottin de Chavignol, Selles sur cher. Cream Cheese mixed with double cream and seasoned with Salt, Pepper, Chives & Shallots. 

9. Wine of Berry- Sauvignon and Pinot Noir 

10. Traditional Dishes of Berry- Easter Pate, Potee Berrichonne, Chicken in Red Wine sauce, Rooster in Sancerre Wine, Veal Head, Stuffed Rabbit and Hare. 

11. Traditional Desserts of Berry- Pear & Almond Pie, Black Cherry Flan, Pear Meringue Tarts, Berry style Apples, “Lichouneries”(biscuits from St Amand Morond). 

On Saturday’s Demo, the Chef prepared three dishes inspired by the Berry region- 

For the Starter course, the Chef prepared Easter Pate wrapped in Pastry Crust 

 

This dish reminded me a lot of the taste of Chicken Pot pie but with an added spicy sausage flavor. It was very delicious! You can also see the hard-boiled Quail Eggs in the middle which is very traditional for this presentation. 

For the Main course, the Chef prepared Chicken braised in Red Wine with an Onion Compote & Bacon Lardon Croutons 

 

 

This dish is unreal in so many ways- slowly braised Chicken in Red Wine, stewed Onions that basically become a Jam and Croutons that are browned in a pan with sauteed pieces of Bacon. No explanation needed! 

For the Dessert course, the Chef prepared a Pear and Walnut Pie with a reduced Honey/Cream sauce 

 

 

This dish was composed in a very modern manner that the Chef created himself. In the glass dishes, you have the Pears which were sauteed in butter and stewed with Honey and Cream. Atop the Pears mix is the reduced Honey/Cream sauce. The little hats on top of the dishes are a Almond Shortbread. Once again, I was in heaven! 

I hope everyone is having a wonderful start to their week! I am loving school more and more each day and am so thankful for my time at Le Cordon Bleu and in Paris! Love and miss you all! 

With Love from Paris, 

Britt xoxo

Student Dinner

Thursday evening, we had the Le Cordon Bleu Intermediate student dinner. We all met at the bottom of the Eiffel Tower to make our way up the lift to the 58 Tour Eiffel restaurant. It is one of the two restaurants on the Eiffel Tower! 

 

It was such a beautiful dinner with amazing views of Paris! It is also so much fun when we have events like this because everyone is dressed up in suits, dresses, heels, etc., which is slightly different from how we see each other every day in our school uniforms! 

 

Here are a few pictures from this memorable evening! 

 

Below is a picture below the Eiffel Tower before we head up the lift to the restaurant

Below is the appetizer from our three course dinner- Prawns with Avocado Mousse, Grapefruit & Tomato Salad, & Sesame Vinaigrette 

 

 

Below is our Main Course- Lamb with a Leek Gratin and a Jus

 

Below is our Dessert

 

Now are some group pictures from dinner and after dinner