Quite a group!

Indeed, the students are from all over the world. 53 of us this time. Some are doing 'only' cuisine - like me-and some are also doing pastry next to the cuisine program.
We are:

Practical #2; the lamb with a super jus and purple crisps

This morning, we had an early start. I got up at 7, was in the cafe by 7.40.... met my 'ami' - he still doesn't recognize me after all these years, he's a local and always starts with deux petite bierres in ze meurning - I bought a croissant and then to school.

Yesterday's demo was good, and today we had to give it a go ourselves. Chop up/trim the whole rack of lamb, make a sauce or jus, prepare a crust and a garnish. Actually, it went really well. Allthough most were struggling a bit with cutting the rack of lamb, I did quite good I think.

My dish.

There was a new chef in class, French, from a national cuisine school, and he was really nice. He didn't (want to) speak English, but we talked a lot.... yeah, you know me! Nice guy. (The chef, that is! )

Adriano with chef talking about A's crisps gone wrong...

My result was good. Slightly, but only just...., overcooked my lamb. It should have been a bit more pink. But hey, that was everybody's thing today. My jus was super! Chef also liked that very much. Garnish was green beans wrapped in bacon (and re-heated in butter.... but of course!) The purple stuff on the plate are crisps, like Pringles, made from purple potatoes that were dried out in the oven. Tasty!

Meredith trimming the beans

Half past 11; Finished for the day. No beer(s) yet. Jayne will be here soon, and I'll pick her up at the metro station Pasteur soon. She will stay for about a week. Super!

Tomorrow 2 classes, Friday I have the day off. Paris is good!
Sj