1 hour later, we were in this stainless steel, spotless kitchen. our chef was very French with a beautiful smile. After we all donned white aprons, with teatowels, we were given our instructions. John, from our group, commented that he did not realize that you wore clothing with an apron. Groans came from all sides. I then learned how to clean and prepare artichokes, with help from Vicky and Regina. The sous-chef then gave me 2 onions to finely chop . Following this, I then learned how to make elderflower sorbet; ingredients of elderflowers, sugar and water. Any edible flower can be substituted.
Keading the bread into little french rolls and baguettes was a great learning experience. Our hard travails were then awarded with the chefs own rose wine, dry, cold and very light. Now, on to dissecting lamb quarters. The chef claims to buy all of his meat alive and then butcher it. Mon dieu!I could become vegetarian, right now! We then roasted the lamb at 180C in a steam oven with the largest garlic bulbs that I have ever seen. Finally, dessert preparation consisted of slicing perfect strawberries onto a plate with a center scoop of elderflower sorbet. Breaktime!!!!!Another verre de vin, this time a light white. The strawberry scraps are now thrown in a bucket with 500 ccs of red wine vinegar for 5 days at room temperature to make a strawberry vinegarette.
Noon comes very quickly, and we have to eat our preparations. The bread was delicious, especially with the artichoke ?compellation. A fish called pollock mysteriously appeared for the entree served with our shucked fava beans, and then the lamb, which was delicious.
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| Vicky, the chef's darling |
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| strawberries with elderflower sorbet |
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