Bonne Année de Paris! A Parisian New Year’s Eve

| January 2, 2006 | 8 Comments
  • 8 Comments

I arrived in Paris just in time for New Year’s Eve and a blizzard of huge floppy snow flakes that cloaked the city in a dazzling white. My luggage however did not arrive but I had eleven people showing up for dinner so luggage be damned, I had to get cooking, regardless of the fact that the bag with *everything* in it was the one that took a detour in Chicago. For days I tossed and turned and fussed and fretted about what I was going to cook. Two in the group didn’t eat meat and one didn’t eat meat or fish. There went the delicious idea for a beef filet seared in pancetta then baked in puff pastry with sage and rosemary drizzled with a hollandaise sauce. So fish it was, with a vegetarian gratin for one.

At 6:30am on Saturday morning the 31st after not sleeping a wink, I placed a desperate S.O.S. call to the states and one Italian chef in particular, and asked how the heck I cook a whole fish. Now if you remember I spent the better part of last summer scaling, gutting, filleting, skinning and cooking fish and just generally being up to my elbows in fish guts but I never cooked a whole fish, never one all by myself in my little kitchen, and that thought, my friends, sent me into a veritable tail spin.

The perfectionist in me wanted dinner to be, well, perfect which is no easy task when 1. I’ve never made something before and 2. I lack an inordinate amount of self-confidence. That lethal combination is a Molotov cocktail of neurotic behavior that my friend Kristin, who helped me all day, could no doubt attest to.

So 6:30am, desperate call for recipe. 7:00am, come up with menu and shopping list. 10:00am, meet friends at cafe and shop at farmer’s marche (market), boulangerie (bakery), poisonnerie (fish store), and hypermarche (supermarket). 1:00pm, sleep. 4:30pm, wake up. 4:32pm, FREAK OUT. 4:35pm, start prepping food. 8:00pm, guests begin arriving. 9:45pm, dinner starts. 11:58pm, break for midnight countdown. 12:30am, extinguish fire (more on that later). 1:30am, dessert. 4:30am, last guests depart. 5:00am, sleep. 6:00pm Jan 1, wake up. A Happy New Year indeed!

The fairy godmother of inept cooks was looking out for me today…as was the fairy godmother of fire but more on that later. My first stop of the morning was at my favorite boulangerie, Boulangerie Pinaud, where they were conveniently selling foie gras. Jean-Marc (the pastry chef Pascal’s brother) was in an absolute tizzy, as he usually is when more than 3 people are in the store. I was sure their Foie Gras Fait Maison (home made foie gras) would be better than anything I could wrangle up so 10 slices to go please, 3 baguettes, and a brioche and I was in business. Jean-Marc sent us off with a bag of chocolate truffles and a bisous (kiss). He had calmed down by then.

A slice of foie gras on toasted brioche, with a spoon of fig jam (home made in the south of France by a wine expert friend), drizzling of fig reduction syrup, a brunoise (tiny dice) of mango, a sprinkling of fleur de sel, and a side of port-balsamic stewed onions.

Then off in search of a fish. The poisonnerie next to the boulangerie only had one 4 pound sea bass and there was no way it would fit in my oven. I could feel my blood pressure rising. What was I going to do?!?! I should have been born under the sign of Taurus because when I get an idea in my head, well fugetaboutit. I was going to find a whole fish if I had to go fishing in the Seine. Luckily the poisonnerie down the street at the Maubert Mutualite farmer’s market had two 3 pound bar (sea bass) that would be perfect! Things were looking up and my blood pressure was going down. Bought the carrots, check, potatoes, check, other produce, check, check. Bread, check. Fish, check. Foie gras, check. Cheese, check. Dessert, check. Whew! Now a few hours sleep and I might make it through the night.

For the main course I served the star of the evening, Monsieur et Madame Bar (sea bass) along with sliced carrots sauteed in butter and freshly grated ginger and chunky mashed potatoes mixed with a roasted head of garlic, a cup of creme fraiche, and a cup of cream heated with a pat or two (or three) of butter. Jenny Craig would have run screaming from the table. Fortunately she wasn’t invited.

I stuffed the two fish with 2 sliced fennel bulbs, 1 bunch of basil, a few sprigs of rosemary, 10 big cloves of chopped garlic, the white part of 1 leek thinly sliced, 1 lemon cut into 8 wedges, and a few cloves of garlic sliced. I rubbed the skin on both sides with olive oil, salt, pepper and garlic. They cooked for about 45-50 minutes at 400 degrees and I gave it a good basting it every 10 minutes with white wine (an Alsatian white), chicken broth, and lemon juice.

Monsieur Bar before…

…me and Kristin basting the fish with wine…and plating the foie gras…

and Monsieur et Madame Bar after…

A few minutes before midnight, we took a break from the table as a few wanted to see the fireworks over the Eiffel Tower. The closest unobstructed view is from the steps of the Pantheon, just a few blocks away so off they went and the rest of us, after cheering and shouting and bisous-ing at midnight, settled into the living room each grabbing a bottle of champagne on the way. With a roaring fire in the fireplace, 2006 was off to an auspicious start.

When the group returned we were anxious to hear all about the fireworks. Alas there were none, but not for long… I thought to myself ‘Is something is burning?’ So I got up and checked all the candles and looked around the living room and dining room. Nothing. I said to the group ‘Is it me or is something burning?’ Someone suggested it was perhaps the fireplace. I went to the kitchen to check the stove when I heard a huge commotion in the living room. Lucy came tearing into the kitchen, grabbed a pot and filled it with water. I ran to the living room in time to see smoke billowing and flames shooting from behind the couch! Kirstin grabbed the pitcher of water off the dining room table, ran for the couch, tripped and literally sailed through the air in slow motion akin to Barry Bonds diving for a fly ball in replay, pitcher of water straight up like the Statue of Liberty, landing on the couch, tossing the water over the back and dousing the flames. Diana grabbed the linen cover, rolled it up, and threw it out on the balcony.

Who needs the Eiffel Tower’s fireworks when you can make your own right in the comfort of your own home! The culprit turned out to be a linen cover used to protect the back of the couch from the sun that had fallen on top of one of the little halogen lights behind the couch. Once we recovered and were able to compose ourselves, we laughed for the next few hours thanks to Steve’s imitation of Kristin flying through the air a la Rocky the Flying Squirrel.

As soon as our stomachs stopped hurting, we meandered back to the table for the cheese course…

From the top, a soft creamy Chevre (goat cheese), Comte, Rocamadour, Beaufort d’Ete and a Marc de Tomme. Marc is what is left after the wine is pressed and this cheese was smothered in a layer of Marc from the Alps to impart some of the local flavor.

…and dessert! A passion fruit white chocolate cake, called Fraicheur, and made of creme legere a passion (passion fruit creme), parfait au chocolat blanc (white chocolate parfait) et biscuit cuillere aux grains de noisette (hazelnut biscuit, pronounced bis-qwee, or cake).

So on that sweet note, mes amis, Bonne Annee! May your 2006 be filled with health, happiness, good friends, good food and much laughter.

Cheers! And a very Happy New Year to you from my little kitchen in Paris!

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Category: Bay Area Bites Food + Drink

About the Author ()

After a decade in Silicon Valley, Laura traded her keyboard for a cutting board and moved to New York City to immerse herself in food and wine studies and restaurant operations. She graduated from the French Culinary Institute where she studied under Master Chefs Jacques Pépin, André Soltner, Alain Sailhac, and Master Sommelier Andrea Immer. While in New York, Laura cooked with some of the world's most highly acclaimed chefs including Mario Lohninger (Danube), Morimoto, Mark Franz & Emily Luchetti (Farallon), Michael Romano (Union Square Café), Mario Batali, Marcella Hazan, Jonathan Cartwright (White Barn Inn), Martin Heierling (Bellagio), Dave Pasternack (Esca), Richard Reddington (Redd, Auberge du Soleil), and the legendary Alice Waters (Chez Panisse). After working as the Back Kitchen Chef of Jacques Pépin's PBS cooking show, "Fast Food, My Way", Laura moved to France to cook her way around the country. She cooked at the Cannes Film Festival, then to the northwest corner of France, to Britanny, to cook on a lobster boat, then east to Paris to the world famous Pierre Hermé Patisserie where she made thousands of his macarons every day! Laura cooked for the fabulous Olivia de Havilland and interned at 3 Michelin Star Le Cinq under Chef Philippe Legendre and Pastry Chef Fabrice Lecleir. Laura was the executive chef and cooking instructor at the DaVinci Code chateau outside of Paris where she was on set during the filming of the movie. In Fall 2007, Laura worked on Jacques Pepin’s most recent PBS television series as prop and food stylist. "More Fast Food, My Way" should air in the Spring of 2008. “My Keyboard for a Cutting Board ~ Adventures in a French kitchen v1.0”, Laura’s first book highlights her first three months cooking in France, was published in Summer 2006. Convivialité is her second book and will hopefully be published in the fall. Laura now splits her time between Paris and the San Francisco Bay Area doing private chefing, teaching cooking classes and leading market tours when in Paris. Bon Appetit!
  • Sam

    Have a great one,
    had a wonderful couple of hours with you in December and hope to meet again sooner than later
    (hopefully to sample your cooking next time??)

  • cedichou

    This is very cute: poisonnerie is where you buy poison???

  • cucina testa rossa

    Cheers Sam! I would really enjoy cooking together! You could no doubt teach me quite a few things! Next time I’m back – which might be sooner than expected. Will keep you posted. a bientot,j’espere! L

    Ced – What would I do without you?! Poison indeed. One little “s” and I could have offed 11 people! Between that and the fire, goodness what a New Year’s it would have been. Merci pour le mot et bonne annee. L

    To the readers – for the record a fish store is a “poissonnerie” with 2 “s”, not a ‘poisonnerie’. Definitely don’t want to confuse the two! Bonne Annee!

  • cedichou

    Cucina: happy new year. I really enjoy how you manage to write French with an accent, it is very charming.

  • cucina testa rossa

    i tried but the blogger program wouldn’t take the accent ascii codes. it’s been an ongoing issue that we’ve been trying to solve. it works, then it doesn’t, then it does, then it doesn’t. it seems to work on the title though and certain symbols. so after spending literally hours upon hours on each post coding accents to have them all turn into “???” when I press “publish” i’ve opted for the plain letters. if you can solve the mystery, i’d be tres (sans accent) grateful!

  • cedichou

    sorry, I did not mean accents on e’s and a’s, I meant a foreign tinge in your writing in French. html codes for accents are a pain.

  • flo

    Good girl who managed to cook for 11 after a night on the plane… I just wouldn’t be able to do that! Again, my best wishes for the new year! Hope to hear from you soon!

  • cucina testa rossa

    merci ced :-) c’est tres genial! i had no idea. you made my day!

    bonjour flo! bonne annee a toi aussi! j’espere que tous va bien en que tu fait cuire beaucoup de repas merveilleux! viens a paris pour un autre coup de champagne et ispahan :-)