At the moment I'm practicing a few dishes and techniques again. Did quite a bit with fish (sole, brill, dorade, sea bass, cod, skate, oysters, red bass) again, as well as some dishes with duck, steak(s) and lamb.
But no caul fat please!
I'm enjoying it a lot! By the way, I'm not doing anything will caul fat, braising meat, hugh amounts of butter and turned vegetables....
And I haven't prepared a rabbit (yet) to make us a nice meal....
In short, I'm really enjoying the cooking at the moment and I'm really looking forward to go back to Paris again. The sooner the better!Until soon,
sjoerd
Hi Sjoerd,
ReplyDeleteNice blog. My mom and aunt will be in Paris in April and I told them about you. They're wondering if they can stay with you for a week or so. They are very neat and considerate. Thanks buddy.
MM
they're very welcome to stay ( I think..) only a week??? And how old is the aunt? do they wash, cook and clean? and are they house-trained.....
ReplyDeleteplease let me think about it! I'll get back to you Mr.MM
can their poodle "snapper" come as well?
ReplyDelete'Snapper' will be cooked to perfection ! it can be delicious, white meat (puppy meat) is the best!
ReplyDeleteHi Sjoerd,
ReplyDeleteI am coming to Paris May 9, 10 and 11. I hope I can find a way to attend Le Cordon Bleu as a guest or observer with for the day or part of on the 10th or 11th (I think the 9th is a Sunday). Don't worry I already have an apartment booked ;)- I will email you soon to see if you have your schedule. I am sooooooo jealous!
Abientot!
Audrey (from Italian class winter 2010 in Amsterdam)