Hotel du Plat d'Etain
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... then proceeded to demonstrate a few 'over the top' presentation techniques that illustrate the precision, creativity and finesse exhibited by professional pastry chefs.
Sidney put a layer of glaze on Tuesday's layered mousse dessert that looked like a chocolate mirror. All of the components that we have been working on over the course of the week are starting to come together. Can't wait for the grande finale tomorrow night!!!
... pastry was used to create a classic Napolean (or Mille-feuille). After lamb shanks (in Morrocan inspired sauce, falling off the bone) the passion fruit creme brulee was served with a raspberry sorbet - the contrasting flavours played beautifully against each other. To me, a well prepared creme brulee is absolute and undeniable perfection.
What a fantastic first day!
After a breakfast of freshly baked croissant, aromatic French cheese and saucisson, we dove right into making a praline pastry cream.
What followed was a tour of the major players of French pastry - puff pastry, pate sablee (to make a creme brûlée tart), choux pastry, profiteroles and crouqembouche. We even made a sourdough base bread (from apples!) to use later in the ...
... floor and burnt out ovens.
I have visited Auschwitz and Birkenau in the past and Oradour together with these two places is 'a must do experience.' Not 'an enjoyable experience'.
After this we made our way to a little village called Busserolles which is right in the north of the Dordogne region of France. There we met up with Andy Bailey, an old work colleague of all three of us, and his wife Sandy. Andy and ...
After a terrific thunder storm during the night, we left at 9.45 for the 83 miles to this Aire. It was a very different journey as the scenery was quite flat compared to the previous journeys. However, we arrived by 1205 which was good. This Aire is in the car park of the town and you are right outside the school. It says that ...