European Stars And Stripes (Newspaper) - May 23, 1985, Darmstadt, Hesse                                Stripes photo Tom Hudgins stripes photo Tom Hudas a student in one of la Varennes Handson pastry class learns to handle la Varenne eeadin9 Fri tit and Ratatouille by Sharon Hudgins special to stripes Magazine the receptionist greeted us at the door and asked which cooking classes we wanted to attend that one Kitchen was already being prepared for the afternoon pastry students had begun to assemble for the cooking demonstration to be conducted by chef Claude we chose to Start with the then visit the pastry class toward the end of the when All those delicious treats would be ready to come out of the not a bad strategy for having your cake and eating when americans think of cooking schools in la Varenne is one of the first that comes to established in 1975 by Anne a British born american la Varenne has become a cooking school oriented primarily toward English speaking although the courses Are conducted in simultaneous English translations Are provided by student and All course information and recipes Are printed in the cooking is purely want to learn How to make files de Poissons sauce Pau pipettes de Veau a or tarte frangipane Aux interested in an intensive pastry course or French regional cooking How about studying Escoffier classic cuisine if classes in these subjects Appeal to then la Varenne might be just the cooking school youve been looking the Day we visited la its director of Claude was demonstrating How to make mousse line de Coquille Jacques a Savory mousse line containing and Black canard Sauvage sauce piquant wild Duck with a piquant and pounding Nesselrode Glace a Rich Frozen custard Flavoured with Chestnut candied Orange Peel and currants and Lively and chef Fauguet bantered with the in French and delightfully accented making risque comments about the scallops private but the lessons were Well by the end of his chef Vaugues students would never forget How to prepare the different parts of the scallops for that our Mouths watering from the cooking demonstration we moved downstairs to watch the practical Handson pastry class conducted by Albert la Varennes head he had just removed a Gateau i Thivierg from the and its Almond Aroma filled the it was All we could do to keep from leaving our current jobs and signing up for a full course of study at la students of All Ages from 17 to 70 enrol at the and 40 percent of them Are some Are already who want to upgrade their culinary others Are people who want to become cooking or food most of the students who take the Short on week courses Are people who simply like Good food and want to learn More about How to prepare la Varenne offers a variety of courses year ranging from single afternoon cooking demonstrations to a 36week course leading to a grand there Are special on week courses on and on and contemporary French in addition to a 6 week graduate course for highly advanced admission to a single afternoon demonstration costs about we Klong courses Are approximately tuition for the 36week grand diploma course is about for More Contact Ecol de cuisine la 34 Rue 75007 Telephone Paris wine museum next time youre in Tell your friends that you plan to spend the afternoon at a then head for the fascinating Musee Duvin wine located in the vaulted caves of the former wine cellar of the Passy just across the Seine from the Eiffel although the exhibits Are entirely in caves dating from the 13th and 14th the museum itself is and medieval and Renaissance music plays in the and candles provide some of the the caves House an interesting collection of tools and implements used in grape growing and in and Champagne plus a Large collection of old bottles and wine and life size Tableaux illustrate All the stages of viticulture and also in the wine museum is a shop which Sells wine and cheese wine and a huge selection of French wines ranging from a 16franc bottle of 1983 cotes de Mont Blanc to a 875franc bottle of 1975 chateau admission to the museum costs 20 francs about which includes a Deg ustation tasting of six different where else in Paris can you Sample a museums exhibits upon the curator of the museum will arrange special guided Tours for individuals or plus and win tastings at the museums Well decorated vaulted rooms Are available for Art exhibits and business Musee do Rue Des Eaux just off Charles Dickens Stop open every Day except 2 Telephone 5256326 s stripes Magazine May