Field Of Dandelions(Part Deux)
As the morning sun casts its golden glow over the quaint Parisian streets, the city comes alive with the bustling energy of a new day. At nine in the morning, a group of eager foodies gathered at Le Foodist a culinary school ready to embark on a culinary adventure. They were greeted warmly by the hosts and treated to a sampling of delicious croissants and a steaming cup of tea. The group’s guide, a knowledgeable chef, leads them through the market, pointing out the key historical points of Les Halles and Rungis. As they browse the colorful stalls filled with fresh produce, the guide shares their expertise on how to choose the best ingredients for a delicious meal. They pause at a cheese stall, where the chef introduces the group to the five French cheese families and shares their favorite varieties. After the tour, they return to the cooking school, eager to put their newfound knowledge to the test and create a feast fit for a Parisian table.
As the clock struck ten, a group of strangers made their way to a small, cozy kitchen tucked away in a quiet corner of the city. The kitchen was bustling with activity as everyone donned their aprons and gathered around the chef, Arthur. He was tall with a thick French accent and a mischievous twinkle in his eye. He wore a white chef’s coat, stained with the remnants of many meals, and a tall white hat that added an extra inches to his already imposing height.
Arthur’s love for food and passion for understanding different cultures led him on a journey across the world, criss-crossing Europe, Asia, and America for over a decade after studying Computer Engineering at Georgia Tech. His frequent travels provided him with the opportunity to discover traditional meals and explore the cultural significance behind them. However, Arthur was hungry for more and wanted to help others discover culture through food with simple narratives and culinary experiences. So he bid farewell to his fifteen years in Corporate America and embarked on a new adventure. He underwent intensive cooking classes and joined the Hautes Etudes du Goût program before finally establishing Le Foodist, a unique culinary experience that offers insights into the cultural significance of food in a fun and engaging way.
“Bonjour, mes amis!” he boomed, spreading his arms wide in greeting. “Welcome to our cooking class for coq au vin. Today, we will be exploring the rich, complex flavors of this classic French dish, and I am excited to guide you through every step of the process.”
He went on to explain the ingredients they would be using and the techniques they would be mastering, emphasizing the importance of patience, precision, attention to detail, and working together. The students listened attentively, eager to learn from such a master of the culinary arts.
“Now, before we begin,” he continued, “I would like to ask you all to form pairs. Cooking is a collaborative art, and I believe that you will learn the most by working together and sharing your insights.”
As the students formed pairs and began preparing for the cooking class, he left standing alone. With an odd number of students, he had no one to partner with, and he felt a twinge of disappointment as he watched everyone else chatting and laughing with their newfound cooking buddies.
“Looks like we have an odd number of students today, so one of you will need to work alone”
Just as he was resigning himself to a lonely day in the kitchen, however, a tall woman made her way into the class, looking a bit flustered and out of breath.
She donned an off-white, knee-length coat that fits her like a glove, complete with a large collar that frames her face with elegance. Beneath the coat, she wore a black turtleneck sweater that hugs her figure, giving her an air of effortless poise.
Her pants were black, tailored to perfection and cut just above her ankles, revealing her stylish black boots that added a touch of glamor to her outfit. The boots are heeled just enough to add some height to her already tall frame, yet still comfortable enough to strut down the uneven pavements of Paris with ease.
Her jet-black curly hair is styled in a neat and simple up-do, with a few loose strands framing her face and cascading down her back in bouncy waves. She wore a pair of sleek black sunglasses, shielding her eyes from the winter sun’s glare, and a simple silver pendant necklace graces her neck.
She carried a sleek black leather purse on her shoulder, with just enough space to hold her essentials. The purse complements her outfit perfectly, and its minimalist design adds to her sophisticated look. As she walks, the purse swings gently by her side, adding to the rhythm of her steps. It’s clear that every detail of her ensemble has been carefully considered and chosen with intention.
“Excuse-moi,” she said, approaching the teacher. “I’m sorry I’m late, but is there still space for one more?”
The teacher smiled and gestured to the group of students. “Bien sûr, Madame! We are just about to begin. Please join us.”
The woman picked up her apron on the table, and scanned the room, looking for an empty space, until she saw the man standing alone, looking slightly uncertain.
“May I join you?” she asked, smiling warmly.
The man looked up, like he was caught by surprise, but quickly regained his composure. “Certainly,” he said, gesturing to the space next to him.
“Maintenant, mes amis, let us begin the cooking process! As you may already know coq au vin means rooster in wine. First, you must prepare the chicken. You remove the skin and cut it into pieces. Then, marinate it in red wine for at least 2 hours. For the sake of simplicity, I have already done these steps for you. We do not have two hours to seat and wait”. He said while his knife sliced through the skin between the breast and drumstick. Bending each leg, popping thighbones sockets. Letting his sharp knife do the easy job.
“We are going to need only drumsticks and chicken thighs for ce magnifique coq au vin. The rest can be used for other dishes”. He separated drumsticks and thighs from the rest of the chicken.
“Okay, so let’s start by preheating the oven to 175°C and positioning the rack in the center. This will help the dish cook evenly. Got it?”
The student nods, and the teacher continues, “Now, in your Dutch oven” He said raising the pot in the air . ”you’re going to add some bacon and cook it over medium heat until it’s nice and crispy. In front of you, we have pancetta but you can use lardon and should be fine. This should take about 8 to 10 minutes. Once it’s cooked, transfer the bacon to a paper-towel-lined plate and leave all that nice grease and fond in the pot”
“I am Klay by the way”. He said as he added Pancetta to the hot pot on the induction stove.
“I am Laura” as she finished setting the oven temperature.
“Great. Now it’s time to season your chicken with some salt. Add the chicken to the pot in batches and cook it over medium heat until it’s browned, which should take about 5 minutes.” A heavy French accent voice filled the room which already had pots and pans making clicking sounds with students running around and in their aprons.
“This is one of my favorite French dishes. Have you ever made it before?” He asked her as he was seasoning the chicken with salt.
“No, I haven’t.To be honest, I’m not much of a cook, but I’m here to learn. I’ve always wanted to improve my skills in the kitchen. How about you?”
“I’ve made it a few times, but I’m always looking to improve my skills. I love cooking. It’s one of my favorite hobbies. Cooking is such a great way to relax and be creative”
“Alright, class. Lay those chicken skins down and let it cook, be patient with them until the chicken is browned.” the instructor spoke interrupting what seemed like a small get-to-know-each-other gathering at the last table.
“So, what brought you to Paris? I am assuming you do not live here.” She asked as he was arranging chicken in a pot.
“Wait, so I do not look Parisian enough huh?” He chuckled.
“No, I mean that was an innocent assumption since this class is booked through AirBnB experience I would assume only people who are not from Paris would do that. It is kinda like a very touristy thing for Parisians to do it”
“Yeah, You got me. It is my first time here in Paris, I am on holiday. Using the same logic, what about you?”
“Came on a work trip which ended yesterday, but took some days off to relax here. Because of work and stuff, I come to Paris a lot”
He wanted to ask her what she does for work and decided against it. It felt like it was too soon to ask that and most of the time the intention of that question seemed to come off as not good. People tend to use that question oftentimes to decide how much they should respect you which was not his intention. The delicious chicken aroma started to fill the room.
“In the meantime, the other partner can start preparing garlic, shallots, carrots and thyme. Finely slice shallots and thymes and there is a garlic presser on the table you can use that for garlic. For carrots peel them, half lengthwise, and cut them into 3-inch pieces”
“I don’t like cutting onions, they make me cry every time.” Laura said to Klay after pressing garlic and preparing thymes.
“That is a very sharp knife that should help you not to. And do not cut the root first, just finely slice until you are left with the root” he said as he turn the chicken in the pot for the third time.” I can help with shallots if you are afraid tears going to ruin your mascara” he chuckled.
“No, it is fine I will do it. And if you knew how late I woke up today, I did not even have time for mascara”.
“Now, you can transfer the chicken to a plate, should look brown and crispy. And in the same pot, we are going to add those garlic, shallots, thyme and bay leaf.”
“Add two tablespoons of tomato paste and our bacon back in the pot. And keep staring for the next minute” the instructor continued.
“This is going to be delicious. I can’t wait to try it.” She said as she was stirring the mixture in the pot
“Me too. I’m getting hungry already.” He smiled.
“Now, return the chicken to the pot, skin-side up. Nestle the carrots around the chicken and pour in one cup of chicken stock and wine. Bring the mixture to a simmer” The instructor said as he was walking around the class to make sure everyone was following instructions and answering any questions the groups had.
“Aaah, Pinot Noir is one of the best Burgundy wine ” she said, as she held a bottle of wine like she was inspecting something on the labels.
“I know nothing about wine…” as he receives the wine bottle from her. Poured a quarter of a bottle into the pot and added chicken stock as instructed. And stood there waiting for it to simmer.
“It’s got this unique flavor that’s kind of hard to describe, but it’s like a mix of juicy cherries and raspberries, with this subtle earthy undertone that just makes it so complex and interesting. The best part is, it’s not too heavy like some other red wines, so you can savor each sip without feeling too full or overwhelmed. And the tannins are soft and smooth, so it just glides over your tongue in this really elegant way. I love pairing it with grilled salmon but it’s so versatile you can pretty much drink it with anything. Seriously, if you haven’t tried Burgundy Pinot Noir yet, you’re missing out! Unless you do not drink wine, don’t you?“ This time looking him in the eyes.
As their eyes lock, it’s as if time slows down and the rest of the world fades away, leaving only the two of them in a bubble of electricity. It’s as if a spark has been ignited, a magnetic force drawing them closer together. They are like two celestial bodies, drawn by gravity, slowly orbiting each other in a dance of attraction. At that moment, their eyes say what words cannot. Their pupils dilate as they drink in the sight of each other. It’s a moment that feels suspended in time.
“No, of course, I do drink wine” He finally managed to command the voice out of his mouth.
“If simmer, cover and transfer the pot to the oven. We are going to braise it for 30 minutes. You can pour a glass of wine and drink while we wait” The instructor’s voice echoed, cutting the tension of Laura and Klay's staring contest.
He wore the oven mitts and transfer the covered pot into the hot oven, while she poured wine into a glass.
“So, do you always come late to function? You missed the fun part, the market” he said, adjusting himself on a seat next to her.
“Oh yeah, I have to make a grand entrance you know what I mean”
“I know exactly what you mean, Letting early-bird suspend their neck as you enter the space”
“Stop it, but in all honesty, we went out yesterday with my girls. We had not seen each other in a long time. We had a few drinks and hit up the club, but nothing too crazy. We were having such a great time catching up and dancing that I didn’t even realize how late it was until I got back to my hotel. Luckily my hotel is not so far from here”
“Where do you stay?”
“Hotel Du Jeu De Paume”
“No, shit. I stay at the same hotel”
“Small world huh? How do you find Paris so far” She smiled.
“I’m enjoying it so far. I’ve been trying to explore as much as possible in this short time I have it here”
“That’s great. What have you discovered so far?”
“Well, I’ve found a few great restaurants because I love food, and I’ve been trying to check out some of the museums. What about you? Any favorite spots in the city?”
“You should check the Moulin Rouge out. Their ‘Féerie’ show is amazing”
“I have heard of it and will check it out. Today I am going to Caveau de la Huchette for a Ricky NYE jazz concert”
“Oh, you are fun of Jazz. A man of culture I see. I love jazz”
“You can join me if you are free and can tolerate sitting next to me without an apron”
“Ha ha ha funny … I do not have anything to do this evening I’d love to join you”
“Now, In a small bowl, combine some melted butter with flour that is on your table and stir in a quarter cup of the braising liquid. And we are going to add that mixture into the sauce and gently stir.” Chef interrupted the chatter going on in the room as thirty minutes alarm went off.
“Remove the pot from the oven, add the mushrooms, shallots and the mixture to the pot, cover it, and we are going to cook it over medium heat for about another 10 minutes. And then garnish with a little sprinkle of parsley and our lunch will be ready”
“Wow, this looks amazing. I can’t wait to try it” he said
“Me too. It looks so delicious”
“Okay, class! Our coq au vin is ready. Let’s serve it up. Bon appétit”
“This is amazing. The chicken is so tender and the sauce is so flavorful”. As he takes a bite
“I have to agree. This is one of the best coq au vin dishes I’ve ever had”.
At around 1:30 pm, the class comes to a halt, and it is time for the much-awaited lunch. The aroma of freshly cooked dishes fills the air, and white and red wines are poured generously into glasses. As participants savor the flavors, the chef shares stories about French culture and tradition, using the dishes as examples.
