This past winter Pat my wife and I were in Paris, France for 6-weeks, part vacation and part business. Sometimes the business part of the trip is more fun than the vacation part, at least for me! The reason; because it almost always includes food; sometimes talking with a chef, sometimes just trying different dishes, often trying to identify ingredients in the dish to reproduce it when we arrive home.
The most special part of business is when I get an opportunity to attend a cooking school or sometimes just lessons. Ferrandi, The French School of Culinary Arts offers some 5 and 10 day courses, but usually I confine myself to the 1 or 2 day events. This past trip I took 2 classes from La Cuisine Paris; the first was Le Croissant and Traditional Breakfast Pastries and the second was French Macaron Class, more on the topic of the French Macaron in a later post. (more…)