This year our annual Limesharp Christmas trip took us across the channel to the beautiful capital city of Paris. We’re adding Paris to the ever-growing list of amazing places we’ve visited including Reykjavik, Berlin, Copenhagen and Amsterdam. Our Christmas trip is a chance for the team to spend an action-packed weekend together after all of the hard work we’ve put in over the year and enjoy good food, good wine (especially in France!) and good company.
On Friday we finished the working day and headed straight for the Eurostar to take us to the heart of Paris. After unpacking in the incredible AirBnB we were staying in, located a stone’s throw away from Bastille, we decided to head out and explore our surroundings. This turned into an incredible evening filled with great cocktails, an amazing Crepe restaurant where a large amount of both savoury and sweet crepes were consumed and then a small walk back to our home for the weekend while stopping in every bar on the way - a special mention to the bar with the brass band who nailed a cover of Toto’s ‘Africa’.
Saturday we were up early for the highlight of our Paris - the six hour French cooking masterclass. There was a strange feeling in the air as we walked through Bastille, stopping at a patisserie for breakfast, before we reached Le Foodist. We were aware of the protests that were due to take place that day and it felt a little ‘calm before the storm’-esque. However, Bastille and everywhere we visited that day was actually very peaceful and we never saw any of the protests taking place.
We arrived at Le Foodist to fresh coffee and pastries while we were introduced to our tutor for the day, Frederick. On the menu for us to learn were Mussels in White Wine for starter, a modern take on Coq au Vin for the mains, and Poached Pears with Chocolate sauce and Vanilla Pod Ice Cream for dessert. The first task on our agenda was to head down to the local market to pick up the fresh ingredients for our recipes including freshly-caught mussels and of course, as many free cheese samples as we could get our hands on. It was great spending time and getting to know our guide who seemed to be an encyclopaedia on French cheese and the best way to source the freshest ingredients. Once we picked up everything we needed we went back to Le Foodist to start prepping our courses.
The whole team got stuck in with the preparation which included cleaning the mussels, learning how to prepare fresh ice cream and a new way of presenting root vegetables with what can only be described as using a small melon-baller (although we were told it was definitely not a melon-baller!). After the prep was finished we enjoyed some fresh cheese and a good glass of red before we set back to action to get our food plated and ready for serving. A true team effort culminated in a beautiful three course meal that everyone enjoyed. A big thanks to Le Foodist and Frederick for a fantastic time.
A quick nap and we were ready to see what the evening had in store for us. After a few drinks in various bars we settled in to Juveniles Wine Bar for an incredible selection of wine and the most delicious food we’d experience all trip - that was saying something! Onwards to a few more bars, including The Hoxton, and then on to Rex Club for a few hours of heavy house courtesy of the maestro Nicolas Lutz.
On Sunday we spent our last few hours wandering around the neighbourhood and then off to the Eurostar home to cap off an amazing weekend. We can’t wait to see what’s in store next year!