Yesterday I made gravlax, a salad with a balsamic vinaigrette, magret de canard with honey and balsamic vinegar and dark chocolate fondant with chestnut cream for lunch. It was fantastic.Yes, with a bit (ok, a whole lot) of help of course.
Spent the morning in a cooking class with some wonderful people, working through a simple yet ultimately delicious menu. Thanks Valerie for organising!
Learnt the value of using fresh ingredients with minimum spices for great taste.
This led me to a further search for cooking classes...should you not quite yet be ready for the Cordon Bleu Institute or Alain Ducasse's Ecole de Cuisine. There are many, varied and in English. Here is a brief list, of the ones I have good recommendations of;
Cook'n with Class , La Cuisine Paris, and Promenades Gourmandes.
Started with simple fresh ingredients...
Ended up with this...
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