Superior Cuisine: 6-10
Nothing too profound or incredibly exciting has happened in the past five lessons, except for the fact that I got sick! Again. It’s seriously amazing how many times I’ve gotten sick in Paris. Maybe my body just doesn’t have the proper French immune system? I don’t know. In any case, I made it to all my classes, so here’s what’s been going on.
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Tags: arancini, croustillant d'agneau, dorade poelee, encornets farcis au risotto, filets de rouget en ecailles de pommes de terre, flan brocoli, gnocchis aux herbes, le cordon bleu, mitonnee de souris d'agneau, paris, pigeonneau en habit vert, ses cuisses farcies, sifflet de salsifis, superior cuisine, tagine de legumes, tartelettes de champignons
January 24 2012 | europe and france and le cordon bleu and paris and thoughts | 4 Comments »
Lunch at Coutume
Last term, I serendipitously got to know a fellow blogger at school. It was especially serendipitous for me because that morning I had forgotten to bring my pants to school and was freaking out. Not my best moment, especially with the addition of unnecessary expletives that I rarely use, but someone took pity on me and lent a complete stranger their neatly pressed pants. I couldn’t thank her enough (more so because if it weren’t for her, I would’ve had to miss at least two out of three classes that day just to go back home and get my pants) and as we tried to figure out when our schedules would next collide, I told her my name to which she connected with Jessica’s Dinner Party! I was even more embarrassed at that point, but I shook it off and realized that you never know who, when, or where someone can help you. Ever since then I’ve been meaning to properly thank her, but it didn’t happen until months later…today.
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Tags: cafe, coffee, coutume, lunch, paris
January 20 2012 | bakeries & restaurants and europe and france and paris and thoughts | 6 Comments »
Making Good Use of My iPhone: Instagram
Sort of late to get on the bandwagon, but I’m on Instagram now! Follow me at @jessicasdinnerparty, or check it out here. Now you can see all the random snapshots of what ends up in my belly (and often times not on the blog).
Tags: food photography, instagram, iphone
January 17 2012 | thoughts | 6 Comments »
The Last Term: Superior Cuisine
It’s only been a week and a half since school started, but it feels like we never left. The transition between intermediate and superior has been almost seamless. Half of my practical group is different, but I think the slight change in dynamic has been for the better. We work together well and watch out for one other better than before. I feel more comfortable and at ease this term than I ever have before, which has allowed me to really enjoy and relish the little time I have left in school. I know this blissful calm is bound to change, as we will soon start to prepare for our final exam, which is to create a two course meal under three and a half hours. I haven’t yet started to feel the pressure in the kitchen, but outside of school the stress level has definitely started to build up. Not only is the exam less than two months away, but I’m nervous about my next stage (especially after my last experience!), what I want to do after, and where I can/want to go when I leave France. I feel myself getting lost in my thoughts and even being plagued by them through my dreams, but I’ve made a resolution to try and take things one day at a time. I can only do my best right now, which is how I can prepare for tomorrow, and then everything that comes after. It’s a big year ahead, and although I’m a little scared, I’m also extremely excited and curious to see how things unfold. I’m sure it won’t all be sunshine and roses, but I’m hoping that it’s at least a bit interesting.
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Tags: bar en croute facon coulibiac, caille et ris de veau aux shiitakes, chartreuse de homard, cotes d'agneau maintenon gratin de blettes, saint-pierre aux epices rouges riz sauvage
January 15 2012 | le cordon bleu and paris and thoughts | 9 Comments »
Noces de Diamant
I’m back in Paris and even though school is already going at full speed, I still have Korea on my mind. It was such a memorable winter with it being my grandparents’ 60th wedding anniversary, or as the French say Noces de Diamant. All the family gatherings and holiday festivities really felt like a lead up for the big party we held for them just before the new year. It felt even more so that way for me because I spent a lot of time thinking and planning about how to make their tiered celebration cake!
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Tags: cake, entremet, fresh flowers, marron mouse, marrons glaces, meringue, noces de diamant, three tiered
January 07 2012 | cake and thoughts | 11 Comments »
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