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!