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I've been cooking French food all week here at The Culinary Institute of America in Hyde Park New York, where I'm spending the week studying French cuisine. I've personally cooked Bordelaise Sauce, Sauce aux Tomates Fraîches (fresh tomato sauce) and made over a zillion (well at least thirty) crêpes for a delicious dessert called Crépe Beurre-Sucre (Crépes with Butter & Sugar). I've also made Mussels in Cider and Cream, French Onion Soup and Ratatouille. I've watched wonderful demonstrations (do these count in linguistic expertise?) by our instructor, Chef Bruno about everything from Pâte Brisée to Spaetzle and Aioli.
Yesterday we nibbled on cheeses from every region of France: soft, hard, mild, strong, creamy, salty stinky, yes France has them all. It was so fun learning the unique specialties.
In addition to all this, I've eaten a ton of amazing French dishes created by my cohorts.
After all this, sadly, my French is still confined to the paltry few words that I knew before I came to this wonderful institution; lets see merci, au revoir, baguette, adieu, à la carte, crème brûlée, bon voyage, concierge and of course, thé, café, sucré and farine. That's was about it when I came and, much to my chagrin, that's still about all I know!
Maybe, just maybe the big "ah-ha" moment is going to come tonight. Part of the curriculum I'm enrolled in involves dinner at several of the fine dining establishments staffed by the very talented students here at The Culinary Institute. Tonight we are excited about dining at the award-wining Escoffiér Resaranté, legendary for it's delicious French cuisine. I'll let you know if this is the magic bullet, you know, the one that loosens my tongue for the French to come pouring out.
You want crépes? I can make some serious crêpes! It took a bit of practice but I've got it down pat after about 30 |
Well, arrivederci till tomorrow ............ oops, wrong language, sorry about that! 🙂
lena says
i hope one day you can show us th eway to make proper crepes! good luck in your french! it's also very late now, i shall come back and chk your posts later!! enjoy!!
Patty says
C'est Magnifique! Thanks for sharing your adventure-it's been fun following your posts this week 🙂
Mary Hirsch says
I am amazed you have any energy to blog at all, Chris. I thank you for doing it as I think we are getting the blow-by-blow while you are sky-high with enthusiasm. As for the French, if you didn't have it as a kid, honey, forget ever speaking it fluently. Just ain't going to happen. I began learning French in my late 50s - took every course the local university offered, went to immersion school in Villefranche for a month for 5 years. I can read it, write it, understand it, but cannot get a paragraph out of my mouth in conversation. I am too Type A, too adult, too have to have it perfect. And, I am afraid, my dear, that you fit that description also. But, keep trying. I am still going to conquer this language....... Bonne Chance!
Happier Than a Pig in Mud says
The Apple Pie Bakery sounds like my kind of place to eat! I can only imagine how great everything is:@)
Madonna says
I can hardly wait until you get home and process what you have learned. I hope that you will share a few of the techniques with us. You are already such a great cook that I am anxiously waiting to see what you think has improved. I hope your husband will share his experience also since he is already very talented.
Laura (Tutti Dolci) says
What a beautiful setting! I think I'm ready for those crepes :).
Claire @ Claire K Creations says
I'm glad the cheshire grin is still there as strong as on day one! What a beautiful little part of the world. Don't worry all the French words must be hidden in the last meal you'll learn how to make!
Amusez-vous! (that's French for have fun and yes I had to Google)
Sandra Lee says
Awww, don't you look cute! Thanks for sharing.
Tricia @ saving room for dessert says
Oh my gosh - you are living my dream! I can't wait to read your other posts. I've been MIA at my son's wedding and tons of out of town company - happy to be back reading your lovely posts. Have a wonderful time!
Vicki Bensinger says
Looks like a fun time. Wish I were there with you.
Eri says
Oh Chris, I'm so proud of both of you, you and the mouse, what a splendid idea that you had, to combine those two activities that both concern food! well in your case.. fine dining?
Maybe you'll share this ratatouille recipe, so I can see how it actually is.
You're getting tired of me, but I honestly am so excited for you!
Hugs and Kisses!
Angie's Recipes says
You look super cool in chef uniform!
Food, Fun and Life in the Charente says
Sounds like you are having lots of fun, I am more than jealous. As for French, hmmmmmmm I am hopeless and my memory is rubbish. I can only just get by when I want something but then the answer comes back in rapid French and I have not a clue!!
Great photos. Diane
Carol @ Always Thyme to Cook says
Looks like the most fantastic time. And you look like you are enjoying yourself immensely! Love these posts, I'm enjoying your adventure as well!
Kim Garceau says
French is not an easy langage to learn... I know what I'm talking about, I study it!!!!!! This looks amazing Chris!!!!
Martha says
Wow! The setting along the river is beautiful!! I enjoy reading about your adventures 🙂
Hovkonditorn says
You make me laugh, I love reading your posts! Good luck with your French 🙂
I hope your husband will have a great food photography workshop in New York!
The Mom Chef says
Good morning! I hop today is filled with as much fun and good food as the others have been. I'm sure it will all be nothing compared to reuniting with the Hubster!
Jennifer@ Peanut Butter and Peppers says
The views are gorgeous!!! Makes me miss NY!!! I haven't seen the RICH's Products sign or products since I was a kid. My friends Husband worked for Rich products in Buffalo! I used to go there and get free samples of cream puffs!
So glad your having a blast!!!