ElsieD

I had a quick look at it today but I'll do a deeper look and report back. My impression is that it deals with both technique and recipes. My quick look today seems to suggest that for the recipes he does provide, he also has a lot of variations on those recipes but only mentions the changes, and does not repeat the recipe. I'll post again when I have a chance to have a better look.

https://www.cordonbleu.edu/Search-Result-Page/fr?term=Recipes+&lang=&categories= Maybe you'll find something in here of interest.

Actually, for what we got, the price was fair. ($80.00 per person.) The presentation was wonderful, the little dishes even came with mini, make that tiny, eating utensils. The ingredients used were top notch and the flavours wonderful. We had that last dessert tonight and I wish there had been another one. If you sign up for their emails, they send out recipes from time to time if that should interest you.

Yes it is.

From the culinary school, Le Cordon Bleu here in Ottawa. https://www.cordonbleu.edu/ottawa/accueil/fr

Yes, I did.

We got through almost all of it except for a few things. We didn't have the sausages and for me, the Beet and cashew pate which I ate for lunch today. We ate only one of the desserts, the choux grand Cru. We ate the lemon and yuzu tarts? after lunch today and we'll have the chocolate spheres after dinner. Tomorrow the sausage and the rest of the duck rillet will disappear. It was delicious and I'd happily do it again next year. The only thing we weren't too fond of was the cheese, but that had nothing to do with the cheese itself. We aren't fans of those particular cheeses. If i had to pick a favourite it would have to be the lobster salad. All items were eaten cold.

I just use a dry frying pan. A couple of minutes over medium heat does the trick for me.

I picked up our New Year's Eve spread from Le Cordon Bleu this afternoon. We have just unpacked it and grouped everything in how they are to be eaten. I posted the menu here a few days ago and this is what we got:

We just bought one and it too resides in the kitchen. I'm still learning all the features, but did set up two lists, one for groceries and one for Costco.

Sounds like our place except i want the spuds and John wants rice.

Yes, we get all of the above. I don't understand it all either but it looked good so we went ahead with it. As far as rice cakes go, I have never had one, at least that I know of.

Thanks. I probably should have sliced them before I froze them in their entirety.

I am making oliebollen for New Year's Eve. If I'm feeling generous I may share with my sister and her boyfriend. 🙂 As for the rest of it, Le Cordon Bleu here offered a take-out New Year's Eve spread which we will pick up on Tuesday. This is the menu:

Here's what might be considered a dumb question - when you want a slice or two, how easy is it to slice while it's frozen?