A few weeks ago, my friend Chelsea asked if I wanted to attend one of her sister’s cooking classes at Provigo Le Marché. I did not even hesitate for a moment and immediately jumped at the opportunity! Ever since, I had been counting down the days for this specific night. I knew that tonight would be the first of many cooking classes to come. And of course, it was everything I had imagined and much more.
A little intro about the chef who hosted “A Night in Paris” at Provigo Le Marché Pierrefonds, as part of PC Cooking School:
Chef Katie Peters graduated from L’Institut de Tourisme et d’Hôtellerie du Québec (ITHQ), specializing in Italian Cuisine. She has been cooking professionally for 4 years and has been teaching cooking for 2 years with Provigo Le Marché Pierrefonds, as part of PC Cooking School. What inspired her to come up with the Parisian theme was her trip to France during the summer of 2015. “A Night in Paris” was her last cooking class for the first half of the year and she will be returning with more cooking classes as of July. You can follow her on instagram @chefkatiepeters!
In the meantime, check out PC Cooking School’s webpage for more exciting classes to come.
Paris has so much to offer than just sightseeing. It isn’t just the city of love and where art made a distinct mark in history. Paris is also well-known for their elegant taste and French cuisine. Paris is the home of aromas and distinct tastes. It is the origin of many famous dishes, basic ingredients, and sauces.
When I heard that the theme of Katie’s cooking class was Paris, I was beyond excited. I, too, had gone on my very first trip to Paris back in the summer of 2015 – just a few months after Katie had visited. It was a memorable and delicious experience overall. I could still remember the taste of the tiramisu I had at a café right by the Eiffel Tower on a beautiful sunny Saturday morning.
A Night in Paris
The doors opened promptly at 6:30PM and we walked in to find individual placemats and cutleries, along with a water bottle. Each person also received a booklet with the detailed recipes of the night. There was also complimentary coffee and tea for anyone who wanted. The setting was perfect and it was such an enjoyable night. We were just a few people on a beautiful sunsetting Wednesday night, but it was such a cozy group of people that it wasn’t an intimidating first experience at all! The other people who attended were kind and friendly people eager to learn and ready to taste Katie’s delicious creations. The class started about 10 minutes in when Katie began by introducing herself to the class. Immediately, she made everyone feel comfortable and relaxed.
- French Onion Soup
- Maple Duck Breast
- Brussel Sprouts
- Sweet Potato Purée
French Onion Soup
I never knew how to make onion soup before taking this class, so I always used to cheat and make the shortcut version of it from the Lipton box where you add water and simmer for 5 mins.
Finally, I learned how to make the real French onion soup and was intrigued to find out that the onions had to be cooked for a good 30-45 mins. The Lipton Onion Soup always tasted too salty, but Katie’s felt so authentic to the taste. It had the same Parisian taste as when I had tried it at a small restaurant near the Notre-Dame Cathedral. The Gruyère cheese that she had used was strong and added so much to the taste of the soup.
Maple Duck Breast
Before this night, the only duck I ever had was a Chinese Peking duck (ironically at the restaurant right across from this Provigo – Jardin de Pékin). I was most excited about this particular item on the menu because I had always wanted to try cooking duck at home. Chef Katie’s duck blew my mind and tastebuds away. It was so mouthwatering and full of flavour. I kept looking over at Chelsea and no words would come out of me. I was left speechless. There was nothing more than just salt, pepper and maple syrup, but the taste was even better because of the layer of fat that the breast meat had to offer!
The chef specifically instructed to not cut out the layer of fat because it will give the duck flavour.
The duck was cooked to a medium to medium-rare.
The best part about the class was how Katie had incorporated her teaching with anecdotes – whether it was cooking tips, personal stories about her family, or the history of the dishes.
She then proceeded to make the Brussel Sprouts and the Sweet Potato Purée. Interestingly, the chef added a hint of orange zest into her recipe for the sweet potato. With every bit of the mash, you were able to taste the hint of orange.
In the end, our entrée plate looked like this beauty:
The sweet potato purée was carefully used as a bed for the duck breast. It was a perfect duo for combining taste.
The millefeuille comprises of two delicious creams: Chantilly cream & pastry cream. For a cream with such a fancy name, the Chantilly cream basically combines the very simple ingredients, whipping cream, vanilla bean, and sugar. The pasty cream, on the other hand, takes about an hour and a bit for prep time since it needs to be mixed every 10 mins before it reaches room temperature and also needs to be refrigerated for an hour before use. I had never tried a millefeuille before so I was very excited to have Katie’s as my first time and it was beyond what I had expected. The creams both kept me wanting for more. Luckily, Katie had made extras so the most of us had seconds!
All ingredients used for the cooking class is available for purchase just downstairs from where the cooking class was held. It was convenient because anyone can easily shop for their ingredients right after class without making another stop before heading home.
PC Cooking School
If you’d like to attend a cooking class, visit their webpage for full details. I strongly suggest anyone to try it out. You can go with friends, your loved ones, or even take your mom with you for Mother’s Day. (Psst! They’re holding a class on how to make your own Afternoon Tea for Mother’s Day!)
You can even buy your tickets online before they sell out! Tickets can also be purchased at the Customer Service counter at Provigo.
SHARE/FOLLOW THIS BLOG FOR YOUR CHANCE TO WIN A FREE COOKING CLASS AT PROVIGO LE MARCHÉ! (read below for details)
Simply enter by choosing one of these easy methods:
- Share this blog on Facebook or Twitter and then you must comment below so I can receive your submission!
- For those without a Facebook or Twitter account, follow my blog by clicking the little “Follow +” button in the bottom-right of the page
The winner will be picked randomly on Friday April 22, 2016. They will be contacted by email and will receive further instructions on how to claim their prize.
*Prize must be redeemed by July 1, 2016 and is only valid at Provigo Le Marché in Pierrefonds, QC.
For any questions regarding the contest, you can simply email me at firstname.lastname@example.org or Melissa McDonnell (Marketing Coordinator at Provigo Le Marché) at email@example.com. She can also be reached by telephone: 514-624-6369 (ext. 130).
Feel free to post your comments and questions below too!
A big thank you to Chef Katie Peters and her assistant Kimberly for such a fun-filled night. Thank you to Melissa McDonnell, Marketing Coordinator at Provigo Le Marché for giving me this opportunity. Thanks to Chelsea Peters for her professional photos that always makes my blog posts even better.