Today we met at a market in the Latin Quarter, discussed what everyone would like for "lunch", then bought all the vegetables, fresh herbs, meat, bread and cheese that was required. The cheese was from raw cow's milk as that apparently has more flavour.
Then it was back to "school" on the banks of the Seine and we all pitched in to prepare everything.
First we made the Creme Caramel for the desert. Then it was preparing all the roast vegetables: potatoes, acorn squash, turnip and red onion. The potatoes were little oval ones, sliced nearly through and a spoonful of garlic and butter sauce put on each before going into the oven. They were basted a third of the way through, then 2/3 of the way through more garlic butter was added which had more herbs added to it (rosemary/basil/parsley?) and half a piece of bay leaf was inserted into each.
The roast veges were chopped up and mixed with heaps of olive oil and the herbs before going into the oven.
Then we prepared the artichokes "Barigoule" for the entree. These were small variety of artichokes. They were prepared with onions, carrots, mushrooms, garlic and white wine. We learnt to remove the core of the garlic as that is what makes you burp.
Finally we fried the duck breast which had to "rest" for as long as it was cooked.
Then we all sat up at the table over looking the Seine and with a delicious glass of Savignon Blanc we had:
Artichauts Barigoule, followed by Magret de Canard (duck breast) and roast veges, followed by 2 types of cheese and bread, and polished off with Creme Caramel.
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| Artichoke Barignoule |
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| Duck with roast veges |
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| Creme Caramel |
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