#18: Cooking In France And Running In The Paris Marathon

Cordon Bleu, France.
Cordon Bleu, France. Photo: J. Chung
Cordon Bleu, France.
Cordon Bleu, France. Photo: J. Chung

 

During my year off, I returned to France running in the Paris Marathon….one of those races that is on every runner’s bucket list.

Paris Marathon, France
Paris Marathon, France

To prepare for the race, of course I ran a lot for many months leading up to April 10. I also ate well and the perfect treat two days before the race was to attend a cooking class at the famous Cordon Bleu. For a half day I learned how to make more than 30 chocolate “macarons”. By the end of the day, there were only 14 left.

I highly recommend taking a course at Cordon Bleu.

I also highly recommend running the Paris Marathon. There were 40000 runners, and the atmosphere was like a big party. Fortunately, I finished the race and was not entirely sick afterwards.

After Paris, I travelled to the Loire Valley to see some chateaux. I stayed in the lovely  Chateau des Tertres, near Amboise. In the Loire, I visited Clos de Luce where Leonardo da Vinci lived in his last 3 years of life. It has an interesting museum and the grounds and gardens are spectacular as many of da Vinci’s inventions have been replicated.

Chateau de Tertres, France.
Chateau de Tertres, France. Photo: J. Chung
Chateau Clos de Luce, France.
Chateau Clos de Luce, France. Photo: J. Chung

Other chateaux I visited:

Chateau de Villandry

Chateau de Chenonceau

Chateau de Chenonceaux, France.
Chateau de Chenonceaux, France. Photo: J. Chung

Château d’Amboise

Royal Chateau of Amboise Loire Valley France
Royal Chateau of Amboise Loire Valley France. Photo: J. Chung

Chateau Chaumont Sur Loire

Chateau de Chaumont-Sur-Loire, Loire Valley, France.
Chateau de Chaumont-Sur-Loire, Loire Valley, France. Photo: J. Chung

Chateau de Nitray

Chateau de Nitray, France.
Chateau de Nitray, France. Photo: J. Chung

Chateau Montpoupon

Chateau Montpoupon, France.
Chateau Montpoupon, France. Photo: J. Chung

One of the true highlights of the trip was returning to Riorges where I attended the Ecole des Trois Ponts not only to improve my French but also to learn how to cook french food.

I have summarized my stay below, however, if you’d like a more comprehensive overview of what it was like, check out my posts from that trip.

For 3 hours in the morning we had language classes and in the afternoon many of us gathered in the courtyard to do our homework.  Our cooking class started at 4:30 and we chopped, diced, stirred and did everything to prepare that night’s meal.

Ecoles des Trois Ponts, France.
Ecoles des Trois Ponts, France. Photo: J. Chung
Ecoles des Trois Ponts, France.
Ecoles des Trois Ponts, France. Photo: J. Chung
Ecoles des Trois Ponts, France.
Ecoles des Trois Ponts, France. Photo: J. Chung

This is an example of one night’s menu:

  • Salade croustillante—Mesclun salad with carrots and smoked duck breast in a phyllo cup
  • Pave de boeuf aux 3 sauces (Bordelaise, Graine de moutarde, Bernaise)–slices of beef with 3 different sauces. You wouldn’t believe how much butter was used!
  • Tarte Tatin—–apple pie, my  FAVOURITE!!!
  • Tons of wine, as always
  • 4 Cheeses
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