Today begins my second and final program on my path to earn Le Cordon Bleu’s Grande Diplome. It’s the Pâtisserie program, consisting of three levels: basic, intermediate and superior. Though I love to bake at home, I must confess that I’m taking this course more for my family than myself. I like a taste of […]
When most people think of French cuisine, they imagine gilded restaurants: Alain Ducasse’s restaurant in Paris Or maybe Cuisine Nouvelle on all white plates and very little food: Cuisine Nouvelle Or perhaps culinary wonders from the world of molecular gastronomy that take hours to prepare however the plate looks a bit like a science experiment: […]
There’s an old saying, “A tasty fish has to swim three times: once in water, once in butter and finally in wine.” I take a look at today’s recipe and indeed, the fish is fresh, braised in a wine broth, and served with Hollandaise Sauce containing 75g of clarified butter per serving. Looks like I […]
Today I make Fricassee de Volaille a L’anciennce, Riz Pilaf, or the English translation, Old-Style Chicken Fricassee with Rice Pilaf. And I’m struck by the term l’ancienne. “Old-style” for this American conjures up images of Grandma’s cooking from the early mid-century. But what is “old-style” in the French culinary repertoire? Maybe before the Revolution, […]
Today we are making Sea Bream Meunière with Anglaise Potatoes. For American devotees of Julia Child, this is an important dish. She writes in her autobiographical book My Life in France that this dish re-awakened her gastronomic sense to transform the experience into “the most exciting meal of my life.” Sole Meunière became a real epiphany for […]
Over the next 9 months, I will share with you the ups and downs, the excitement and the anxiety of taking the Le Cordon Bleu – Tokyo program. Thank you for reading this and encouraging me!