April 19 (Part 2): Not Easy Being A Fish

Ecole des Trois Ponts, Riorges, France
Ecole des Trois Ponts, Riorges, France

For lunch, a variety of salads like the one above…fresh and healthy. (You know I have food issues!)

Today in class we presented our homework…on a topic about a passion. Guess what mine was? Yes, anything to do with France and French things. It went well. My passé compose and imparfait verbs were correctly said, but I made a couple of horrible erros that I must not do again!! Very few of you will understand suffice to say that I MUST remember to Avoir +Visiter. (Means a lot to me, but to most…” Are you nuts? Who cares!”)

At 1:00 pm it was 22 degrees and sunny…again. I hear Toronto it NOT like this It is not my fault.

So today’s cooking lesson. The highlights were learning how to filet a fish and make crème brulee. I had some trouble. It was the fish, not me that caused the fish to be massacred. (See pictures below).

For dinner we had:

  • Carrots and Peas “Millefeuille”
  • Filets of Dorade with crab sauce
  • Violet Crème Brulee
  • 4 Cheeses
  • Wine

Mickel chopping up the crab to make the sauce

Mickeal chopping crab Ecole des Trois Ponts Riorges France
Mickeal chopping crab

Pouring the peas and carrots into pans to bake

Mickeal pouring peas and carrots Ecole des Trois Ponts Riorges France
Mickeal pouring peas and carrots

My fish (before)

Preparing fish at Ecole des Trois Ponts Riorges, France
Preparing fish at Ecole des Trois Ponts Riorges, France

My fish (after)—keep in mind that my partner had the fish first and then I got the other half to filet.

Preparing fish at Ecole des Trois Ponts Riorges, France
Preparing fish at Ecole des Trois Ponts Riorges, France

This is a picture of the fish ATER he was filleted.

Ecole des Trois Ponts Riorges France
Filleted fish

Dinner once again was delicious. We spent 2 12 hours preparing the meal and 1 ¼ hours eating the dinner. I am SOO FULL AGAIN!!!

The appetizer (Carrots and Peas “Millefeuille” with bacon) and the fish (with polenta and zucchini in a crab sauce):

Appetizer at Ecole des Trois Ponts Riorges France
Appetizer at Ecole des Trois Ponts
Plated fish Ecole des Trois Ponts Riorges France
Plated fish

Making the crème brule…and the final result!

Other posts related to my time at Ecole des Trois Ponts

April 17: Lose Weight With The Paris Marathon. Gain Weight In Riorges

April 18: Here Comes the Food

April 19 (Part 1): Les Fromages

April 20: Fully Immersed

April 21: France’s Influence On Jan

April 22: Final Dinner

Sign Up For My Newsletter & Receive Your Free Guide To The Top 10 Photo Locations In Paris
We will take care of your data in accordance with our privacy policy (http://www.francetraveltips.com/terms-conditionsdisclaimer/) and you are free to unsubscribe at any time.

Leave a Reply

Your email address will not be published. Required fields are marked *