LJ231 Merci, Monsieur Parmentier! In Praise of Potatoes

It’s hard to imagine any modern cuisine without potatoes, but in fact it took a lot of effort from Monsieur Parmentier to have them accepted on the French table. 

Join us for a day of hearty comfort food and learn the tale of how potatoes became a staple in the French kitchen.

You will learn how to make all of these delicious potato dishes.

**Together we will share a generous lunch and dessert with a glass of wine in a warm and cozy kitchen on a chilly January day.**  

Potage Parmentier - The classic, delicious soup of potatoes with leeks and chicken stock, finished with cream.  An all-time winter favorite that is fast and easy to make.

Pommes Anna au Confit de Canard - Another classic French potato dish, perhaps the ne plus ultra of all potato dishes. Sliced potatoes are browned in clarified butter, then cooked in the oven until meltingly soft and rich. This treat, excellent on its own as an accompaniment to roasted meats, is further enriched with a filling of shredded duck confit to make a meal in itself. Yum!! 

A Sweet Dessert - Just for fun, we will conclude by tasting a dessert featuring potatoes.

Techniques in class include puréeing soup, clarifying butter, roasting a rich potato cake, and mixing a cake with puréed potatoes. 

About the Instructor: Chef Randall Price will share with us his passion for French cuisine, drawing on his 25 years of experience cooking in France for heads of state and working as Chef-Instructor at the professional Paris cooking, Ecole de Cuisine La Varenne. His entertaining style, easy-to-follow demonstrations and focus on classic techniques will inspire you to reproduce dishes at home.