French Cooking Class - Pure Food Porn

Saturday evening I was lucky enough to partake in a French Cooking Class! I thought it would be a learn to cook class, with some instruction and maybe a glass of wine.

Instead I was pleasantly surprised. It was 5 star food and wine-lover overload. C'est Manifique!

We started with an Amuse Bouche - a seared albacore tuna loin with sauce vierge. Served avec Champagne

Well, actually they called it champagne. But it was really a Crement. Since it was from a region other than Champagne. 

Not to be picky...but let's face it the French are about their wines. So we should be too. Still. It was wonderful bubbly! 

And the taste of the tomato and cuke "salsa" (rather pedestrian expanation, I know.... ) as amazing! mmmm

I have to say, popping it in your mouth then having some bubbles in there made your mouth sing. ah. heaven.

Then we moved on to the Beef Tartare. Watching them prepare it seemed so easy. It makes me want to whip out and buy some tenderloin RIGHT NOW! 

Finely chopping the shallots, capers and gherkins makes it seem easy. What kills me is how amazing a drizzle of raw egg on top of the tartare is like liquid silk. 

By god, this dish reminds me that while I very much enjoy vegetarian dishes, I could never ever give up meat. Because this is something else. 

As Robert Smith (and The Cure) so eloquently put it...Just Like Heaven.

Oh wait. I almost forgot. Paired with a lovely little Cab Sav it was amazing. Made the oakiness of the Cabernet disappear. Almost.

O la la, Then came the Duck Confit. But while they prepped the dish, they came around and asked, "Would you like some of the featured wine that accompanies the next dish?" 

Ummm. Let me think about that. 

You are offering a wannabe oenophile a glass or two of Pinot Noir to enjoy before you serve me one of my fav dishes. uhhhhhhhh. BRING IT ON! Two of my favourite things.

And, let me add...The Mirassou Pinot from California exceeded my expectations. Velvet. Le Manifique. And I think I exceeded how much I should have had by scarffing 3 glasses. 

But really. How could you NOT imbibe?

And then the Prawns. oh yes. YES.

Big, no - giant, juicy prawns. Sautéed in Butter, garlic, lemon and chili. And drank with the most gorgeous Sauv Blanc. oooooh. Cakebread Sauvignon Blanc 2009. I generally don't care for Sauv Blanc. Too much gooseberry. Too tart. But this baby was smooth and delightful. A hint of lime and gorgous minerality. Pretty much approaching heavenly. And when drank alongside the prawns...well this minx was one happy gal.

And we finished with the Coq au Vin...This is my FAVOURITE french dish to make. I have to say i make a mean Coq. But this was less winey than mine. Hmmm. What does that say?  It was meatier, and the garlic smashed potatoes were divine.

It was pure food porn. Orgasmic. Delightful. Each bit making you feel naughty and rewarded at the same time. 

Just like fine French cooking should make you feel.

Or maybe it was that I was well into my third glass of Vinahonda Monastrell 2007 Jumilla by this point.

And when you thought you couldn't possibly eat another bite...they tell you that the Crème Brûlée is coming up next. 

And, if you are like me. There is ALWAYS ENOUGH room for Crème Brûlée! Not sure what is better - the silky texture inside or teh cracking of the burnt sugar on top. 

What a meal! And, I actually think I could cook the entire meal for some friends without skipping a beat. I should be careful in announcing this. Because They will read this. Then they will want me to do the cooking. Wonder if I drink as much while cooking as they served if it will taste the same?

If I cook this sometime soon, I shall let you all know.