We started out our class today learning how to tourne both mushrooms and potatoes. The potatoes were not so bad, but the mushrooms were definitely a challenge. In the mushrooms the cuts were more decorative and you have to hold the knife just so to get a proper line. When you are done, it is suppose to look something like an umbrella. They thought we should each get a kilo of mushrooms when we got home so we could practice some more, lol! Once we finished that, we started in on our lunch. For the first course, we made avocado mousse that sat on a bread round then had peanuts sprinkled over it. They looked a little like the "snowballs" we used to eat as kids. Ot
It was plated with a salad of lettuce and Daikon radish that had been given a julienne. On top of the salad were little strips of smoked salmon. There was also a "schmear" of Greek yogurt with a few herbs and spices thrown on. The main course was Chicken Tangine, with a Moroccan flavor profile. It also contained potatoes, mushrooms and zucchini. Dessert was a layered chocolate mousse cake that was devine! It had a crunchy layer, a chocolate mousse layer, chunks of poached pears and was topped with whipping cream. Yum! Not to rich and not to sweet. Once lunch finished and we were getting ready to leave, I discovered they sold a cookbook Chef Martial had written and even though it was in French, I think it will still be useful, so I bought it! Nice pictures of food in it.
Tonight we are going out to a nice dinner. I' ll have to let you know how it is. I have had really good food here and just ok food, sonI guess that is a problem no matter where you live, lol.
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