Day 8 we swapped menus, since we needed an ingredient for a dish, and we wouldn't procure that ingredient until
that afternoon.
Chef Eric doing a Demo of how to prep the Pissaladierre
Obviously thrilled to be working with Foie Gras
Lightly dredging the Foie Gras in Flour
Foie Gras topped with truffles and edible gold- we had it as an amuse bouche. Sadly, I didn't like it. I waited until Eric left the room and then asked someone else to eat it.
Chef Eric doing a demo of how to put the Coulis on the soup
Zucchini soup with pepper coulis and maple syrup
Pissaladiere
Spinach strawberry salads and fish with a sweet apricot ginger glaze ( I think, gotta check on that.)
Anyone remember the name of this fish?
Tart Tatin
Do for our adventure, we went to l'ile d'Orleans--a word I can obviously pronounce without flaw :P
First stop, Liz Ouellet. Cassis and more!
First we went and visited the asparagus.
There were a few small ones, so we snapped them, and ate them there- It was probably the best (and obviously freshest) I have had. I never really thought to eat it like that.
It was as tall as me...
...and as tall as Brenda
Raspberries.
Kid. Candystore
Cassis (Black Currants)
Chef Eric pondering the intricacies of the universe as he gazes over a field of Cassis
Self portrait entitled, A girl and her currant
The "class" tasting the berries
Field Trip
Our bus taking a nap in the field of sunflowers
Oh, Hello there!
Currant stock of beverages
Of course we had to sample!
Next Stop
Maple Syrup!
Making tire d'erable sur le neige
Yum! Its like a sweet sticky flower!
Our guide explaining how to make syrup.
Did you know a 4 liter pail will only boil down to 100ml of maple syrup?
More Cheese!
Girl cooking the cheese- It tasted like a salty Saganaki, sans flame. The place was actually out of it to purchase, but I managed to hunt some down.
Trying Birch Beer-
(I accidentally typed "Bitch Beer" before, freudian perhaps? haahaa )
Lovely view
Musee des Beaux Arts at night
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