Entries in Le Cordon Bleu Paris (50)
Tselani
I’ve always loved champagne for its vivacious taste, effervescent bubbles, and sheer charm. But until now, I thought it was made like every other wine with the exception of a little carbon dioxide. I couldn’t be further from the truth. Here’s a little education for you on the making of champagne. I highly recommend reading this article with a glass of bubbly.
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The number five seems to elude me at every turn. Try as I might, it slips through my fingers like water. But I’m not deterred – I’ve become more determined that ever to catch it.
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It’s not everyday that you get to take a class from an Iron Chef competitor. No, for Group A, it’s more like once or twice a week.
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At long last, chocolate lessons have arrived. We dabbled in it briefly in basic, we’re experimenting with it now in Intermediate, and we’ll master it Superior. This week, we’re having a week dedicated to chocolate. And what an entertaining week it is.
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It’s not often that I would consider myself obsessive. But this time I readily admit that I have a problem. And it all revolves around one word: Opera.
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