Lamb Stew

The lamb stew is slowly braised in the oven for an hour and served with sauteed potatoes.

Study Time

Ashley takes a break from studying for the written exams on a leisurely Sunday afternoon.

Stuffed Quail

This quail is completely deboned without making a single incision in the bird (talk about challenging). It is then stuffed with livers (yuck!), pork fat, and peeled grapes. Needless to say, I didn't eat this one!

Croquembouche Top

This tiny structure is made out of nougatine and royal icing. It was a royal pain to make plus I gave myself a nasty caramel burn.

Tae

Tae shows us what he really thought of making croquembouche. I hope I'm so lucky that I never have to make one again. In France, they're very popular for weddings.

Veal Orloff

This is a dish made from sliced veal, a duxelle of mushrooms and an onion puree.

Chef Nicolas

Chef Nicolas finishes his version of croquembouche. His of course is decorated with pulled sugar flowers and other fancy decorations.

Croquembouche

Okay, my version definately doesn't look like the chef's. It's leaning, has some major structural issues, but hey, it's standing and in one piece.

Practice

Ashley practices writing Opera with me. We're slowly perfecting our techniques.

Opera

I'm getting there, slowly but surely. I think I've finally found a border I like which has taken a while.

Eel

Sergio wrestles with a conger eel that we used to flavor the broth of our bouillabaisse.

Bouillabaisse

This Provencal specialty was fairly easy to make. I wasn't a big fan though, so I gave all my leftovers to the chef who ate them for dinner.

Girls

Ashley and Jessica pose for the camera at the student party. The school rented out a barge on the Seine for our evening soiree.

Translation

This is Leanne, our favorite translator. She's studying massage therapy and was using me as a guinea pig. Evidently I need a lot of work!