Day five of my reacquaintance rendezvous in Paris. After participating in a wonderful walking tour of Notre Dame, I headed to l’Hotel de Ville to La Cuisine Paris, for a French cheese and wine pairing class that I had registered for prior to my arrival. Lucky for me, the school, which teaches classes in English, is located at the base of the hotel and was a pleasant 10 minute walk from my apartment in Le Marais (4th Arrondissement).
I arrived just before the start of the class and introduced myself to Jane Bertch, the lovely founder of the school who originates from Chicago (and someone I could envision becoming fast friends with over the subject of anything food). I then met our young Parisian teacher Emily as well as a couple from Norway, a woman from Australia, and a young couple from New York – all signed up for the class.
Once gathered, we were offered umbrellas, then promptly headed out on a walking tour of the nearby island of Il Saint Louis. First, we visited a fromagerie on the main walking street, met the owner and were treated to several samples of his perfectly aged cheese. My favorite, being a truffle flecked tomme, an earthy and unctuous delight (shout out to Martine)! I became particularly giddy when I noticed he had a large round of Mimolette, which was recently banned by the FDA in the US because it is brought to you in part by small mites which live on the periphery of the cheese and help form the little craters in the rind. When I pointed to it and began jumping up-and-down, the owner handed out some samples and I think I floated above the ground bit, or was that when I ate the truffle cheese?
We then bid farewell to the owner and left with several examples of French cheese including Livarot, Fourme d’ Ambert, Brie de Meaux, three varieties of aged chèvre, and the aforementioned Mimolette.
Just around the corner we walked into a small wine shop, where we met the amusing and quintessentially Parisian owner who was very much a contrarian, and probably someone best taken in small doses. We left with a recommended bottle of wine and walked back to the school on the slightly overcast streets of Paris, along the banks of the Seine.
We walked upstairs to the cooking school and sat around a table in the back of the kitchen. Before long, we were being offered samples of the cheese we had purchased on our walk. For each cheese, a selection of wine that paired extremely well with it.
Sitting around the sizable dining table, eating copious amounts of French cheese and talking with a knowledgeable instructor and my ‘partners in cheese’ about my favorite subject, was as close as I’ll likely come to arriving in heaven for some time. C’est la vie!