[Shanghai] Cooking Class at Maison Pourcel – Part 3

Categories restaurant
[Shanghai] Cooking Class at Maison Pourcel – Part 3

Like my FACEBOOK PAGE and follow me on TWITTER or WEIBO!

Cooking Class at Maison Pourcel

Address: 8/F, 35 Shanxi Nan Lu, near Changle Lu / 陕西南路35号8楼, 近长乐路
Tel: 6215 8777
Hours: 8:30~11:30am
Website: www.maisonpourcel.com
Price: 388 RMB/person, includes breakfast and a 3-course tasting
Visited on: 2011-12-17

The last dish Mickael demonstrated was Lobster Ravioli with Truffle Emulsion. Now this may not be the prettiest dish of the day, but its flavors are irresistible. Basic instructions here, but if you want the full recipes, leave me a comment or email me at sugarednspiced@gmail.com and I will be happy to send you the files.


The beast

Why store truffles in a jar with rice and eggs? Because rice and eggs can absorb the truffle aroma.


Truffle in storage


Yunnan black truffle


Truffle marbling

Let’s cook. First, infuse sliced truffles and shallots with butter. Add truffle juice and beat with butter and cream. Strain and season.


Continue Reading "[Shanghai] Cooking Class at Maison Pourcel – Part 3" →

[Shanghai] Cooking Class at Maison Pourcel – Part 2

Categories restaurant
[Shanghai] Cooking Class at Maison Pourcel – Part 2

 

Like my FACEBOOK PAGE and follow me on TWITTER or WEIBO!

 

Cooking Class at Maison Pourcel

 

Address: 8/F, 35 Shanxi Nan Lu, near Changle Lu / 陕西南路35号8楼, 近长乐路
Tel: 6215 8777
Hours: 8:30~11:30am
Website: www.maisonpourcel.com
Price: 388 RMB/person, includes breakfast and a 3-course tasting
Visited on: 2011-12-17

The 2nd dish Mickael demonstrated was Pan-Fried Duck Liver with Carrot Confit, Carrot Stem French Fries, and Duck Gravy. Again, I have included basic instructions here, but if you want the full recipes, leave me a comment or email me at sugarednspiced@gmail.com and I will be happy to send you the files.


Mickael peeling the carrots

Peel carrots carefully, making sure that the tips stay intact and the heads are round (for aesthetic purposes).


Peeled carrots

Cook peeled carrots in carrot juice with ginger and olive oil. It’s best to use fresh carrot juice, but it’s also ok to use bottled carrot juice (FYI, we used Kagome carrot juice, which can be found in any supermarkets and even convenience stores).


Cooking carrots

Tip: when cooking the carrots, it’s important to cover the liquid with a sheet of greaseproof paper to retain flavor and volume. Make sure to cut a hole at the center of the sheet.


Cooking

Fry carrot stems in 140°C hot oil and drain on tissue paper. You’ll know the stems are done cooking when they stop bubbling.

Continue Reading "[Shanghai] Cooking Class at Maison Pourcel – Part 2" →

[Shanghai] Cooking Class at Maison Pourcel – Part 1

Categories restaurant
[Shanghai] Cooking Class at Maison Pourcel – Part 1

Like my FACEBOOK PAGE and follow me on TWITTER or WEIBO!

Cooking Class at Maison Pourcel

Address: 8/F, 35 Shanxi Nan Lu, near Changle Lu / 陕西南路35号8楼, 近长乐路
Tel: 6215 8777
Hours: 8:30~11:30am
Website: www.maisonpourcel.com
Price: 388 RMB/person, includes breakfast and a 3-course tasting
Visited on: 2011-12-17

4 months have gone by since I last attended a cooking class at Maison Pourcel, and what lured me back was the restaurant’s new executive chef Mickael Le Calvez, an engaging man who also happens to be extremely generous with his culinary knowledge. A cooking class in Mickael’s kitchen is undoubtedly one of my favorite ways to spend a Saturday morning, even if it means having to arrive at an unrelenting hour of 8:30am.

Breakfast: coffee and croissants

Mickael Le Calvez 

After downing a few buttery croissants and cups of hot coffee, the students – around 10 of us – gathered in the kitchen for the cooking demo. I knew we were in for a real treat when I saw the ingredients on the table – caviar, black truffle, lobsters, scallops, foie gras…oh my. The first dish Mickael demonstrated was Seared Scallops with Caviar, Asparagus, and Purple Cauliflower “Risotto”. I have included the basic instructions here, but if you want the full recipes, leave me a comment or email me at sugarednspiced@gmail.com and I will be happy to send you the files.

Caviar 

Let’s start cooking. First, shave cauliflower florets with a potato-peeler and cook the trimmings in boiling salted water. Look at that beautiful purple color! You can also use white cauliflower, but it obviously won’t have the same visual impact.

Continue Reading "[Shanghai] Cooking Class at Maison Pourcel – Part 1" →

[Shanghai] Cooking Class at Maison Pourcel

Categories other
[Shanghai] Cooking Class at Maison Pourcel

Maison Pourcel

Add: 8/F, 35 Shanxi Nan Lu, near Changle Lu 陕西南路35号8楼, 近长乐路
Tel: 6215 8777
Hours: 8:30-11:30am
Website: www.maisonpourcel.com
Price: 388 RMB/person, includes breakfast and a 3-course tasting
Visited: Nov 2011

Every other week, Christophe LeRouy from Maison Pourcel opens his kitchen for an exclusive session to reveal some cooking secrets. Here are picture highlights from the “See Provence in Your Dish” class I attended back in August, starting with some of the best croissants I’ve had in Shanghai…

Today’s menu: foccacia bread, cod fish with anchovy pissaladiere and tomato coulis, and mackerel esbache with tomato jam. Let’s turn up the heat.

Continue Reading "[Shanghai] Cooking Class at Maison Pourcel" →

[Shanghai] Summer Desserts at Maison Pourcel

Categories shanghai
[Shanghai] Summer Desserts at Maison Pourcel

Maison Pourcel Add: 8/F, 35 Shanxi Nan Lu, near Changle Lu 陕西南路35号8楼, 近长乐路 Tel: 6215 8777 Hours: [La Table] 5:30-10:30pm [Studio Bar] 11:30am-11pm Website: www.maisonpourcel.com Price: [La Table] 700 RMB+/person, [Studio Bar] 300 RMB/person Visited: Aug 2011 Please note that this is an arranged tasting. Last week I had the pleasure of trying two new desserts…Continue Reading “[Shanghai] Summer Desserts at Maison Pourcel” →

[Shanghai] Maison Pourcel (2)

Categories restaurant
[Shanghai] Maison Pourcel (2)

Maison Pourcel

Add: 8/F, 35 Shanxi Nan Lu, near Changle Lu 陕西南路35号8楼, 近长乐路
Tel: 6215 8777
Hours: [La Table] 5:30-10:30pm [Studio Bar] 11:30am-11pm
Website: www.maisonpourcel.com
Price: [La Table] 700 RMB+/person [Studio Bar] 300 RMB/person
Visited: Jun 2011

Please note that this is an arranged tasting.

I had the pleasure of dining at Maison Pourcel again for a special olive oil-themed tasting menu. Since I already blogged about this restaurant, I will skip the intro and go straight to the food. For more information and pictures on the restaurant, please refer to my previous post.

Maison Pourcel has a special themed-menu each month, and for June, the focus is on olive oil. The whole menu is 8 courses long (1198RMB/person, see full menu here) and would take hours to finish, so the chef kindly picked out four of the dishes for us to sample.

Like last time, the meal started with a few plates of amuse bouche – fried foie gras with herb mustard cream, smoked salmon on a cake-like bread, and a savory pastry.

Continue Reading "[Shanghai] Maison Pourcel (2)" →