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| Michelin-rated Chef Eric Briffard sampling a turnip at Joël Thiébault's stand. |
Holding up a bunch of leafy greens with delicate yellow flowers, Chef Eric Briffard invites the members of our group to sample one of the serrated leaves. "Mizuna, also known as Japanese mustard, is an interesting addition to salads," he explains. As I savor the slightly peppery taste in my mouth, I notice that the Chef's eyes are busy surveying the other produce at the colorful market stall. Before placing anything in the woven baskets that we've brought with us from the Four Seasons Hotel George V, Briffard performs a quick taste test to confirm that it meets his exacting standards. From the way that he jokes with the vegetable merchant as he selects some creamy-white cauliflower and enquires about the fishmonger's husband as he studies a piece of cod, it's clear that Chef Briffard has developed close relationships with many of the vendors.
More than the Louvre or Eiffel Tower, outdoor markets are a fundamental part of daily life in Paris. They're where locals go for the freshest fruits and vegetables, perfectly ripened cheese and convivial social interactions. Wanting to share this typically Parisian experience with guests of the George V, General Manager and Regional Vice President Christian Clerc has launched a new experience: market visits with the hotel's Michelin-rated chef from April until September.
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| Back from the market! Photo credit: George V. |
After pausing in front of the George V for a souvenir photo, Chef Briffard warmly welcomed us into the hotel's event kitchen for a cooking demonstration. The thought of donning an apron and chef's hat in Briffard's presence would have been somewhat intimidating if his good-natured demeanor at the market hadn't already convinced me that I had absolutely nothing to fear. Under the Chef's amiable gaze, our group eagerly set to work chopping cauliflower and onions for his version of taboulé, a relatively simple dish that he frequently makes for his family.
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| Chef Briffard, Claudia Caringi (Recreations Manager) and a guest from Texas |
As we followed the Chef's carefully orchestrated movements between the stove and chopping board, he revealed his culinary philosophy: sharing the best that France has to offer with the hotel's guests from around the world. To emphasize his point, he offered each of us a strawberry. "They're from Provence, the first of the season," he declared. Never in my life have I tasted such a succulent strawberry. It was a revelation. Yet, the strawberries combined with thinly sliced fennel, a scoop of goat cheese ice cream, slice of kumquat, dollop of black olive tapenade and drizzle of olive oil were even more sublime.
The monthly market visits with Chef Briffard and floral arrangement classes with Jeff Leatham are available exclusively to guests of the Four Seasons Hotel George V or restaurant Le Cinq on a complimentary basis. Please refer to the hotel's website or contact the Concierge for additional information.
