This morning I did 3 hours of language classes. After lunch many of us sat in the courtyard doing our homework as the temperature was bout 22 degrees and sunny. During class I made so many mistakes! Oh well, that’s the purpose of the course…to improve. (So easy to make mistakes and being a slight perfectionist it’s hard to take).
Our cooking classes started at 4:30 and for 2 ¾ hours we chopped, diced, stirred and did everything to prepare tonight’s meal. It was tough!! I had to blame the peeler, the shallot and the carrot for the imperfect results. Pas mois, bien sur!! (Not me, of course!)
This was our menu:
- Salade croustillante—Mesclan salad with carrots and smoked duck breast in a phyllo cup
- Pave de boeuf aux 3 sauces (Bordelaise, Graine de moutarde, Bernaise)—slices of beef with 3 different sauces. You wouldn’t believe how much butter was used!
- Tarte Tatin—apple pie, my FAVOURITE
- Tons of wine, as always
- 4 Cheeses
Just finished dinner…I am finding that I speak better French and can joke when I have had a few (many) glasses of wine. This meal tonight was AMAZING. We voted on the best sauce to go with the beef and the Bernaise won, but I disagree. The Mustard sauce was sooo good. By the end of the dinner my plate was CLEAN! (No, I did not lick it). I enjoy food in France more than in Canada. I don’t know what I will do when I return.
Here are some of the pictures:
Mickeal showing us how to make the caramel sauce for the Tarte Tatin:
Placing the apples on top of the caramel:
Creating the 3 sauces for the beef:
Our salad with duck:
And of course there’s always the 4 cheeses and dessert (Tarte Tatin):
I am sooo full, I have to go to bed.
Other posts related to my time at Ecole des Trois Ponts
April 17: Lose Weight With the Paris Marathon; Gain Weight In Riorges
April 19 (Part 1): Les Fromages
April 19 (Part 2): Not Easy Being A Fish
April 20: Fully Immersed
April 21: France’s Influence On Jan
April 22: Final Dinner