My fellow classmates and me with our teacher, Valerie.
Avec Mickeal, le chef. He trained at Maison Troisgros, the famous 3 star Michelin restaurant in Roanne. He is a superb chef and teacher. Maison Troisgros is one of the top restaurants IN THE WORLD!
Another beautiful day (25 and sunny) and our final 3 hours of classes this morning. I hope you will laugh (? OK, maybe you had to be here, or maybe you have to be French) as much as we did when I tell you about some sayings tourists or non-French use that are totally wrong and embarrassing).
Here are a few:
- Never use the verb “Prendre” to say you are bringing a person somewhere because it has a sexual connotation (ie. “Je prends John au restaurant”—BAD!)
- Don’t say, I was excited using “J’etais exiter” because this means you were sexually excited
- Don’t say, “J’ai change une position”, say “J’ai change un poste” (job). Sounds almost rude to say “position” when you really mean job
- Don’t say, ‘mes films favourites” because you’ll sound like a tourist. Say, “mes films preferes”
- Bad to say, “Je m’excuse”. Say, “Excusez-moi”
- Say, “beaucoup de”, not “beaucoup des…”. Once again you’ll sound like a tourist!
I don’t know what dish to show you first as we made so many dishes. Tonight it’s “finger food”. Many of the dishes were presented in shot glasses. Here’s the list:
- Savoury dishes in small glassware: Quail eggs with cream and chives, Madeleine with Roquefort, Crab roll, Cucumber and Smoked Salmon in a yogurt sauce
- Sweet desserts in small glassware: Passion fruit crumble, Chocolate custard (really a mousse)
- Eclairs et Chouquettes (pate a choux) filled with vanilla cream
- Plus, of course, the usual red, white and rose wine
To help you understand that we spent 3 hours making everything, here’s a partial list of all the ingredients:
- regular eggs (a ton)
- quail eggs
- butter (a ton)
- Roquefort cheese
- olive oil
- smoked salmon
- passion fruit
- gingerbread cookie
- 72% cocao chocolate
- sugar (lots)
- cream (a ton)
What a celebration!
Here are “in the making” and after pictures:
The final dinner presentation:
With some classmates..and wine (oh what a surprise!):
With my certificate and Mickael. What a week!
I have mixed feelings about leaving the Ecole tomorrow. While I absolutely loved the netire week and food, I am “stuffed to the gills” and could not continue eating like this another week. I am looking forward to coming home and relaxing. I know, you think, “Gee, she’s been on holidays for 10 months surely she doesn’t need a rest”; however, studying at the Ecole des Trois Ponts was a lot of work and daily, it was “taxing” on the brain….but a good taxing. Continuing to learn French is a passion of mine and being in France has been like a dream. When will I return? Je ne said pas. Je voudrais revenir plutot. (I don’t know. I would like to return soon).
I love thinking in French, speaking in French and listening in French. It is a challenge…but a fun one.
Now, on to Paris tomorrow for one night. Not sure what I will do, but I will love every moment.
Toute a l’heure (later!).
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 19 (Part 2): Not Easy Being A Fish
April 20: Fully Immersed
April 21: France’s Influence On Jan