Pellereiser

Paris – evening and first day puttin’ on the Ritz

July 17th 2024

Arriving in Paris before the Olympics is strange – armed police roaming the streets, and a confusing zone system being put into place a week before the opening restricting movement in the vicinity of the Seine river.

Old royal palace ground

But Paris is big and I decided to explore the neighbourhood of my hotel, close to the Louve.

I stumbled upon a nice wine bar with a lovely sommelier and ditto clientele.

Streetlife near the hotel

Wednesday was my first day of cooking school, and it started off by waiting in one of the grand salons at the Ritz, before being brought to the kitchen.

Black is the choice
School reception
Part of the kitchen
Our chores for the day
A long list but we nailed it

We made two courses before lunch, well explained and with a lot of tips and tricks.

Preparing veal stock we will use in two days
Capers sauce for the Vitello Tonnato
Lovely pink veal
A modern taken on Vitello Tonnato
Showing preparation of the Red Mullet
When in doubt – add butter!
Preparing to finalise the dish
Red Mullet with carrots and a carrot/grapefruit/galangal reduction
Dessert cake prepared by the pastry class next door

After lunch we prepared another dish which we would take home after class.

Artichockes boiling with bacon and carrots
Final prep of the day
Chefs plating
My «take home» plating
A wind down session in the Ritz backyard

I brought mine back to the neighbourhood bar, where the bartender, a few guests and me, all shared the dish.

Early night tonight, has been a long day!

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