I spent a week in cooking school while Neal finished up wintering the boat. Good distribution of efforts.

We started with duck breast

from which we made a pizza

Then we whipped up these lovely Gateau Pithviers

A simple little Cassoulet, one for me without garlic

While that cooked, we learned to make Foie Gras 3 ways

Dinner at Auberge La Petite Feuillant, chef Bernard’s restaurant

The we spent a long time making these lovely Tart au Pommes

A morning of creme desserts, Creme Brulee, Creme Caramel, Chocolate Mouse and Crepes Suzzette!

A successful week of cooking and I only lost a little blood!