Parmentier is the equivalent of saying 'potato'. The Frenchman by this name popularized this vegetable in the 19th century. Before that time potatoes were fed only to pigs.
It's unlikely that tourists will see a Parmentier on their menus. This dish is made at home and served in small restaurants where shopkeepers eat lunch.
Parmentier, the dish, consists of a thick layer of creamy mashed potatoes over a simple, savory stew that easily lends itself to quick improvisations with leftovers. We will prepare the traditional Parmentier with ground beef and one with vegetables and cheese. Our dessert Parmentier is my own creation which shows how easily this dish lends itself to variations.
Recipes: Hachi Parmentier (traditional recipe); Parmentier with Zucchini and goat cheese; Sweet Potato Parmentier with Apples, Cranberries, Ginger and Pecans
Reservations for Chez Madelaine's 1 1/2 hour online cooking classes are sold to a household of 1-2 and must be accompanied by payment in full. The registrant will immediately receive a Zoom link to the event. A copy of class recipes will arrive early in the week before class for cook-along students. Recipes and the link will be sent out as a reminder a day before class.
Reservations made up to a day before Saturday's class will receive an Early Bird discount. A reduced price will also be given to those who sign up for all classes in a series. The reservation period ends at midnight the Friday before class.
Cancellations made 24 hours prior to class will be refunded in full within 72 hours.
Attendees will be sent an HD recording after the class. It is intended for the student’s personal use and should not be shared.