Hot Cointreau soufflé

This dish is from Val de Loire: Anjou.

Soufflé chaud au Cointreau

Soufflés are actually really not that difficult, but cooking them in a dead oven with no window or oven light makes it a game of prayer.

I also made an Anjou-style stewed trout with braised Boston lettuce in this class, but it was honestly just so unappetizing that I didn’t bother taking a nice photograph of it.

Laitue braisée, truite étuvée 

Okay yeah, there’s some hand-cut fillets of trout surrounding it on the plate, but smack-dab in the center there is this. This, you see, is an entire head of Boston lettuce, braised down to a sickly-dark green pulp the size of toonie.

In my humble opinion, the soufflé was much more fun to make.

January 19th, 2017



Tea Party

Yesterday I had the pleasure of attending a prêt à thé (tea party) and tasting all of the delicious dishes that my housemate and his classmates prepared! It was absolutely superb.


The presentation and taste of each sample was even more overwhelming than the selection of tea. My personal favourites were the sweet club sandwich, the hazelnut-lime macaron and the finger framboise.

Eight sweet and two savoury treats, accompanied by over a dozen teas to choose from

All of them were lick-the-plate delicious.

November 1st, 2016