Tuesday, July 7, 2009

I stand corrected....

Tonight was the student dinner for the Intensive Basic Pastry and Cuisine classes. LCB hosted the dinner at a restaurant just off Boulevard Saint-Germain. Despite the tony address, I just assumed it would be an old fussy French restaurant heavy on menu items most of us have only ever seen in a copy of MtAoFC (I'm stealing Julie Powell's abbreviation for Mastering the Art of French Cooking). I based this presumption on the seriously old school pastry we have been making in class. Unfortunately, I'll probably never bake 90% of this stuff ever again. Most of the pastry we've made thus far has been too heavy, rich, overly sweet, and alcoholic for my tastes. They really like boozy desserts here. The Cointreau family owns LCB so guess what the number one liquer used in the school is??????

But I digress... the point is despite my low expectations, the atmosphere, food, wine, and company were all exceptional. And to think, I almost didn't go due to exhaustion. The restaurant name is Atelier Maitre Albert and it is part of the Guy Savoy group. We had four courses:

- chilled asparagus soup
- fish course 
- duck course, and
- a dark chocolate and raspberry dessert that I devoured! (maybe I've got my groove back)

The ladies in the photo are fellow classmates. Together we make up the North American contingent of the student body- a few fellow Americans and a couple of Canadians. Guess which ladies are Canadian? I can never tell until they slip up and say "eh." As in, "We should probably put the dough back in the chiller before we roll it out, eh?" Cracks me up every single time!

No comments:

Post a Comment