At school, we had a demo on chicken breasts stuffed with mousseline, turned mushrooms, and mushroom sauce. Chef also decorated the terrine platter and plated the duck terrine from yesterday's class for our tasting.
To decorate the terrine platter, Chef made a mural of vegetables. He blanched leek leaves and chives, used edible flowers, made tomato roses, and cut rounds from the skin of an eggplant to make a beautiful display on which the terrine was served. I wonder if I'll ever get that fancy with my decor.
Since our demo the other day when Chef made ice cream and after tasting the delicious caramel gelato at Deliziefollie last week, I've been craving gelato. After dinner, Quinn and I headed to Île Saint-Louis to go to Berthillon. All of the cafes on the island serve Berthillon so we sat down at a random one (Le Flore en l'Île). I had the caramel and chocolat noir gelato, and Quinn had the tarte tatin. I had read that Berthillon had the best tarte tatin, but it apparently wasn't Berthillon tarte tatin at the cafe we went to. The gelato was good but not thaaaat good, and the tarte tatin looked more like a crepe and was just mediocre. That just means that I'll have to look up the address to the "real" Berthillon and we'll have to make another trip out to Île Saint-Louis. However, Deliziefollie has now taken the spot of "favorite glacier" in Paris (I had to have Berthillon just one more time before I could decide).
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