Paris, July 20th 2024
Time to leave after three inspiring days at Ritz Escoffier Culinary School. It has been hectic – no time to post blogs – but also really fun.
Too many pictures of food being cut, cooked or plated is a bit too nerdy for this blog so I will restrict myself:
It is great to be in a professional kitchen with all the equipment you normally do not have at home, but also surprising how much of the preparation thst are very normal procedures done in normal ways – but done right – and with a lot of butter!
Every day the same – I got up early to catch some coffee and a croissant.
Each day we made two dishes ourselves that we ate for lunch, then had a dessert from a neighbour class, and then prepared the last dish of the day to take away.
The course lasted three days from 9 to 16, so somewhat tired in the afternoons.
After the last day of the course we went to Harry’s New York Bar, where several famous drinks have been invented.
As I stayed in a hotel and also had dinner plans I simply took my food to my local bar for whomever wanted it – including Kelly the amazing bartender!
Since Paris is full of wonderful restaurants I could not restrict myself, so I also had a tasting menu at a 1 star Michelin restaurant – NHOMe – great experience.
My last evening I spent in restaurant Verjus – same place as my local bar – I had a tasting menu with great flavours.
Before heading on to Bordeax today I had the time to stock up on some equipment in one of Paris’ many famous kitchenware stores.
So bye bye to Paris for this time, see you again soon! Also hope to see some of the great people I have met this week again – «don’t know where, don’t know when…»
Pellereiser 