Coq au vin! Boeuf Bourgignon! Gratin de courgettes! Chef Poupard smiled broadly and gave a single clap of his hands. Other students started blurting out their answers. “ Oh mon Dieu!” sighed Chef Poupard, smacking his hand to his forehead. Chez Picard, there is no cooking involved. A burst of laughter filled the room – Picard is the go-to place for pre-prepared and frozen foods. “ J’achète chez Picard,” she said proudly. “What do you cook at home ?” he asked as he placed the fork back on the table. Trust me – I’ve made that mistake!”Īnother pearl of culinary wisdom: the students took note. “However, I don’t suggest you do that with your grandmother’s silver. “ Exactement comme avant!” he said reassuringly. He grabbed the head of the fork, and straightened it again with the tips of his fingers. “A fork is the perfect tool to squish raspberries.” “ Mais c’est pas grave!” he said, grinning as he looked up at them.
He seized a fork from the table, held it up in the air and bent it in two. Leaning forward in their seats, the students whipped out their pens and notebooks.Ĭhef Poupard – wearing a six-foot-tall hat – tossed a handful of raspberries into a silver bowl. On the menu du jour was a verrine passion framboise, a raspberry and passionfruit dessert served in a glass.
#Qui prepare coq au vin how to
Chef Frank Poupard was going to show us how to prepare a raspberry dessert… as part of our French language course! Cooking à la française And who better to learn from than a chef from the world-renowned Cordon Bleu cooking school in Paris?Ī few dozen of us crammed through the door, rushing to get the best seat possible. We were seeking some French-flavoured dessert inspiration.
0 kommentar(er)
