French Week at NWCAV

I can't believe there are only 4 weeks left in the culinary portion of the program at NWCAV. This week was French week (not that it isn't "French" week most of the time). The cuts, the sauces, the foundation of cooking - all of it is based upon many French methods.

We made some classical & regional dishes like steak tartare, salmon rillette, salad niçoise, tournedo rossini, and duck confit. We got to work with filet mignon, foie gras, and black truffles.

French week reminded me of my trip to France. I remember visiting a restaurant near the Notre Dame Cathedral in Paris where we began with delicious charcuterie (pate/sausage) items, moving on to the main course, and ultimately cleansing our palates with a salad. I thought that I could not put one more bite into my mouth and I found myself exploring the cheese trolley like I hadn't eaten in days. Then came dessert and by then, I had lost count of how many glasses of wine I drank throughout the evening. I was not recognizing the fact that my mom had ran out of cigarettes and was gnawing on her nails. She finally dragged (or should I say "rolled") me out of there.

During our discussion on French cuisine and life in France, it was pointed out that it is common in Europe to not own real estate as it is just far too expensive. North Americans all strive to own that home, save for that down payment, and buy that SUV. For most people in Europe it is accepted and common to rent for your entire life. People also walk or take public transport. This lifestyle gives them a lot more freedom with their disposable income and they choose to spend it on quality food, the arts and entertainment (you know, the good things in life). We heard that North Americans spend roughly 12-15% on food while the French spend around 30%. Chef Christophe gave us the example that they won't blink when spending $100 on a capon (a castrated rooster used for a dish such as coq au vin) or $45 for a chicken - and of course, wine goes with every meal.

In Europe, regional cooking is the norm. It is the thing that chefs know how to do well. They don't rely on ingredients that were flown in from thousands of miles away which lose so much of their flavor and nutritional value "they use what grows around them" and they find ways to extract as much flavor as they can. This is a great subject to ponder. When you think about it, maybe this is why there way more mediocre restaurants than fantastic ones in North America. They have items on their menu from a list of different countries rather than focusing on their own regional cuisine.

I'm reminded of another conversation that we had in school some time ago. It is relatively easy for North Americans to open a food-related business. In Europe, you need culinary credentials before a bank will even think about lending you money for such an establishment. That is probably why there are so many incredible eateries all over Europe.

If you want to read extremely entertaining books about life in France, pick up one of Peter Mayle's books. I have read "A Year in Provence" and "French Lessons". Peter Mayle is a Brit who was bitten by the French bug and hasn't looked back. He explores many parts of France and his descriptions of the food, wine, culture, and way of life are educational while insanely hilarious.