First Lesson in LCB Paris

Some of you may have waited for this post with bated breath. Well, it's here, I officially had the first day at the LCB school in Paris.

To start off, we have 4 days of "International Influences".

Day One

1) Guinea Fowl "Ban Ban Ti" (poached and cold cut) with Sesame and Green Papaya

2) Tangy Jumbo Shrimp and Crunchy Seasonal Vegetable Soup (sorta like a French version of Tom Yum - er, I like Thai version better! Sorry!)

3) Sea Bream Fillet with Black Spices, Wok Fried Vegetables, Creamy sauce with Spicy Chorizo

(er, this is really a mix of everything... am not too fond of it)

4) Bitter Cocoa and Matcha Green Tea Cappuccino and Crisp

Ok, back in LCB Bangkok, Chef usually demo 1 starter, 1 main (which we do for our practical class) and 1 dessert. Here, in the same frame of time, Chef did 2 starters, a main and a dessert. Fair. And for our practical class...... it is compulsory to do 2 dishes, and the 3rd one when we have time!! 3 dishes in 2.5hrs!!! My hands, pots, tools were all over the place!! You're seriously juggling!!

I seriously lack practice after my last class in Superior, and what a way to start!!

In the end, Chef liked my Tangy Shrimp soup very much (hey, I've been drinking Tom Yam like water in BKK!), the cold cut Guinea Fowl was very good too, but for my Fish, I forgot to strain the sauce, so it had some bits of chorizo in it, and it had to reduce a bit more.

Ok, first steps, baby steps!!

Pastry, last for Intermediate Course

Although there will be just maybe 1-2 cakes this last week, as well as a workshop on breadmaking, last week sees the last of the cakes to be entered into the exam.

Blackcurrant mousse cake, caramel and hazelnut mousse cake, a raspberry and green tea mousse cake called Zevert.  

And the last you see here, the elaborately decorated 'fruit cake', is actually..... drum roll..... a cheese cake!!  We envelopped the whole cake with whipped cream and laced the top with various fruits. American recipe, French presentation!