There was an open house event at Le Cordon Bleu, one of the prestigious Parisian School who teaches fine cuisine and patisserie courses, ranging from short one day courses to a full year diploma programmes.
And I signed up to their newsletter, in which sometimes I receive nice recipes :). As well as this invite!
So I went to check out the place and the demonstrations of the introduction to cuisine cooking and patisserie of course.
To my lovely expectation, I was greeted by a dish full of canapes and drinks ranging from sparkling water to wine. And we were lead into a room with desks and bags of courses pamphlets.
It first started off with the patisserie dish: Dacquoise aux poires epicees et sauce chocolat au vin aka Spiced Pear Dacquoise with Chocolate and Red Wine Sauce (what a loooonnngg name). The demonstration was very interesting as there were some hints as the chefs cooked and explain (but I forgot a pen, DOH). Glad I got my phone to type the hints as well as there was a break in between, in which we could try the food demonstrated (NicE~)
There was also a raffle to win 2 lovely books and the person who got it sat beside me! Talk about so close yet so far.
The next dish was another long name one: St Jacques Marinees aux graines de vanille, bettrave en deux facons, 'espuma' au raifort aka Vanilla Marinated Scallops, Beetroot Two Ways with Horseradish 'Espuma' (far out, by the time I finish saying that, the whole dish would be finished.
If you wish to grab the recipes, let me know :)
Overall, I find that the session was not as impressive as I thought (maybe it was because the building was slightly run down), in the sense that cooking was brought to a more serious stage, whereby I felt like I was in university all over again but this time it was slightly different as the kitchen is the lab / lecture hall. So yeah...I did have this vibe telling me not to take down this route as a career, and further conclude that this will be my all time hobby passion.
But hey, it doesn't stop me from taking the short courses ;). Tempted tempted...