December in Paris

December is the most magical and mesmerizing time to visit France. There are Christmas markets throughout the country. The shopping is divine. Storefronts are decked in lights and delicate ribbons for the holidays. There's ice skating in front of Paris' Hotel de Ville. The ski season is beginning to gain steam in the Pyrenees and Alps.

This year, savor the tastes of Paris in Portland in an upcoming cooking class at In Good Taste. Pascal Chureau, executive chef of Lucier and Fenouil, teaches a- hands on class. Students will prepare a series of dishes using seasonal and organic ingredients. Wine pairings are included in the meal.

Enjoy the flavors of France in elegant dishes that take advantage of the bountiful produce and vineyards of the Willamette Valley, the fresh offerings of the coast and the fruit harvests of the Hood River. Experience an assimilation of traditional and contemporary culinary styles, while maintaining exceptional techniques and attention to detail. Modernized versions of French bistro classics demonstrate Pascal’s heritage and culinary education.

The menu features Mussels with Merguez Sausage, Espelette Peppers and Roasted Garlic, Pan Roasted Wild Salmon with a Chanterelle Ragout and Black Olive Jus, a crisp Potato Galette, and an Endive & Watercress Salad. For dessert, an updated and grown-up version of the classic French treat: Absinthe Crème Brulee.

Chef Pascal Chureau lends world-class experience and an innovative culinary vision to Lucier's modern European menu. Born in Tours, France, a small city in the Loire region, he enrolled in Ecole Hoteliere de Bordeaux at age 16, pursuing an intensive program focused on French, Italian and Mediterranean cuisine. Pascal worked as a sous chef at Paris restaurants La Maison du Dannemark, Le Grenadin and Café St. Honoré - then moved to San Francisco, serving as executive chef at several fine dining establishments, including Remillard's Restaurant. He later operated a private culinary school and catering company. In 1999, Pascal arrived in Portland and is co-proprietor and executive chef of Fenouil in Portland's Pearl District, and co-proprietor and executive chef of Lucier.

Fenouil is an urban brasserie in the Pearl District that combines the best of classic French cuisine with the inventive use of flavors and ingredients from nearby European countries. Fenouil is located in the Pearl District at 900 NW 11th Ave. For more information, (503)-525-2225.
At Lucier, Chef Chureau and his kitchen brigade balance the pristine execution of classical French technique with unexpected textures, flavors and ingredients to deliver a distinct take on Modern European cuisine. Lucier is located at 1910 SW River Drive. For more information about Lucier, call (503) 222-7300‎.

I've eaten at both of Pascal's restaurants, and I've taken his classes. His food is indescribably good; I still think about that mussel dish.....

Happy Eating!

-Josie