Taking stock, in Paris


I’ve been busy: busy getting to know Paris. Busy getting blisters from all the walking. Busy not getting lost on the metro, which as a solo traveller with an abysmal sense of direction was far from guaranteed. For a while i was busy checking the pocket-sized metro map repeatedly before hopping on board to make sure i was taking the right line and then double, even triple, checking the first few stops, convinced I’d head in the wrong direction. I didn’t. Then i got busy zig-zagging the city on multi-coloured metro lines in search of gastronomic adventures: including cooking at Le Cordon Bleu and Ecole de Cuisine Alain Ducasse where we simmered pots of stock for hours until they reduced to glossy, syrupy jus, learnt the art of pastry making, confiting and how to make impossibly crisp and pretty croutons. I’ve been busy enjoying 28-degree days and beers in busy sidewalk cafes. Busy in a gastronomic bliss bubble of steak frite, tartare, and tartin.

Olives and i have become firm friends so far on this eight-week European trip: i’ve progressed from being an olive lightweight – eating only the tiniest of black ones (those from Coriole vineyard in South Australia being my favourite) – to enjoying medium-sized black ones and even the dullish green ones that I’ve always avoided.


I’ve struck a particularly good friendship with sardines, too. Flora Mikula’s tempura sardines – served as part of her innovative tapas menu at the fashionable Auberge Flora (hotel and restaurant) – are the aquatic equivalent of the bees knees. I could pop those thumb-sized morsels into my mouth endlessly, and would’ve attempted as much had a two-tiered tapas stand not tempted me in other ways: think chunky pork pâté, chicken rillettes, asparagus panacotta, and foie gras with fig chips.


I had a cracker of a steak at Mama Shelter, served with a paper cone of spot-on thin frites and a generous side of cheeky industrial-urban cool that the hotel group has perfected. The buffet breakfast is a feast of pastries, bread, fruit, crispy bacon, creamy scrambled eggs, and damn fine coffee.


Along the city’s sidewalks I found strawberries, raspberries and cherries sold in punnets that are the perfect size to fit in one hand, leaving the other free to pop berries like sweets as you walk and browse – and get blisters.


Amongst the old buildings with heritage facades and pretty balconies, the museums and cathedrals and endless sight-seeing pitstops, I stumbled upon a pretty pop-up garden of bright wild flowers, the sheer loveliness of which made my heart swell and my eyes well. Wild flowers in Paris, one of the best sights so far.


At Le Cordon Bleu and Ecole de Alain Ducasse I basked in gastronomic heaven with culinary inspired classmates from around the world. Awe-struck, we tried to keep up as our French chef-tutors bounced between numerous recipes and had myriad complicated processes simmering at once.

I found satisfaction making stock from scratch: roasting and browning bones, deglazing pans of flavour-loaded bits of sucs – the brown, sticky bits clinging to the bottom, straining the liquid of bones sucked of flavour and fat, then simmering it for hours until a much-reduced syrupy jus remained.

I’ve been busy enjoying my own company, taking a plunge, embracing the challenge. Busy making new friends, exploring life beyond the comfort zone. I’ve been busy relaxing, not multi-tasking and working all day and well into every night. I’ve been busy making some promises: about not being so busy in a soul-sucking, work-ridiculous kind of way when I return home. Busy rebalancing things, my life. Busy taking stock, and making it, in Paris.

The Food Sage was a guest of Auberge Flora, Mama Shelter, Le Cordon Bleu and Ecole de Cuisine Alain Ducasse.



Filed under Cooking classes, workshops, masterclasses, Cuisines, Gastronomic Travels, Reflections

20 responses to “Taking stock, in Paris

  1. Lindi Sheehan

    Welcome to the wonderful world of olive eating – so much yet to explore!!!


  2. Reb

    Hi Rachel – reading with relish. I’ll be in Paris at Le Cordon Bleu in October and November so busy collecting any restaurant referrals! – Rebecca


    • Wonderful. Do you know what courses you’re doing at LCB? We should catch up – if you’re in Sydney – for lunch when I get back at the end of August x


      • Reb

        Les Hautes Etudes du Gout @ LCB and Universite de Reims Champagne Ardenne. Should be a blast and definitely will catch up with you in early September!


  3. So good to hear from you Rachel, your Paris experience sounds wonderful so far!


  4. WOW what a fabulous trip! That steak is mammoth!


  5. Sounds like a fun trip.The steak looks fab


  6. I’d give a lot to be doing what you’re doing. I love Paris and I love food and cooking. Enjoy every single moment.


  7. Oh I am so jealous! It sounds like you are having an amazing time. It’s always nice to take time out to do something just for you. Enjoy Paris in the summertime 🙂


  8. Oh my goodness, Rachel, what a DELICIOUS adventure! Those berries and the wildflowers! So pretty. Thank you for sharing xo


  9. Reb

    Les Hautes Etudes du Gout @ LCB and Universite de Reims Champagne Ardenne. Should be a blast and definitely will catch up with you in early September!


  10. we would be a good pair travelling together, FS – i too am a constant checker. patting down pockets and making sure i still have my keys, phone, wallet. drives me batty, but i can’t stop. OCD anyone??
    i am glad you are practising relaxing. it is a skill not enough people have today.


    • You will be pleased to know that my practicing at relaxing has paid off … now 100% relaxed and very happy about it! traveling alone is quite under-rated, i think. However, i’m with family currently … relaxing by a pool in a Spanish villa. The biggest daily dilemma is planning the dinner menu!


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s