A Dream Fulfilled

I just tucked into the toothsome Brittany Shortbread with Meringue and Lemon Cream that I made at Le Cordon Bleu this morning — so very delicious, and attractive, too.

From the time I became a serious cook, I have always dreamed of taking a class at the famous cooking school. Turns out, if you show up in Paris at the right time (and plan ahead), you can experience a few hours with a French chef creating something delectable.

We started by making the shortbread and piping it into a ring on a parchment-lined sheet pan, then baking it. When it has cooled you pipe on the lemon cream (which you have laboriously whisked by hand), then pipe little rosettes around the edge and in the middle.

This is then garnished with candied lemon peel, ground pistachios and crumbled meringue and finished off with a lovely fleur.

Et voilá!

I will definitely make this for my loved ones, and most definitely use the stand mixer to make the cream.

Flush with success, I enjoyed a rosé and a Croque Monsieur for a late lunch at a bistro near my hotel, and congratulated myself for making the round trip on the Metro without getting lost.

Returning to the Église St. Sulpice, I poked around inside. Construction began in 1646 and continued until the mid-1700s when the façade and towers were built. It’s the third largest church in Paris, only slightly smaller than Notre Dame and St. Eustache.

It’s remarkable to consider the craftsmanship of these ancient builders. At the time construction started, this area that is now in the heart of Paris was but a village! There are some magnificent 17th and 18th century paintings inside, many in dire need of a good cleaning.

Dinner this evening was at La Méditerranée, one of my favorite restaurants in the city, right around the corner from my hotel and overlooking the beautiful Theatre Odeon. Its seafood is unparalleled, and I thoroughly enjoyed the soupe au poisson (served with toasts spread with rouille and sprinkled with Gruyère cheese) and the fish of the day, sea bream with caponata. The starter was so typically French: crunchy radishes served with butter and sea salt.

Tomorrow (May 1) is Labor Day all over Europe, and Parisians take their holidays seriously: many attractions are closed. So I’ll let the weather and Google determine my plan for the day.

Á bientôt!