During demo, Chef made Flemish leek pie, grilled tournedos, turned artichokes, Bearnaise sauce, potatoes Pont-Neuf, frozen coffee parfait, chantilly, and a caramel and cognac sauce. The turned artichoke was used as a sauce container for the Bearnaise sauce.
For an afternoon snack, Quinn met me at Jean Paul Hevin chocolatier. I had the Caracas, a rich chocolate cake with layers of chocolate mousse (yum!), and Quinn got a gateau de fromage blanc. By the name, we thought it'd be cheesecake, and it ended up being a very light and fluffly version of the cheesecake we're used to back home. We stopped by the chocolate shop downstairs and got a macaroon and salted caramel for the road.
this macaroon is the one i like, i had at jin and it was so good!!!! please make for me when you come back :-D
ReplyDelete