Endorsements

Chefs rarely endorse any particular brand, but here Chef Chalopin (on the right) holds up a box of sugar.

Cod

I know this dish has a great name, but I can't remember it. Here we have pan fried cod with braised cabbage and onion rings.

Temerance

Dominique practices tempering chocolate on the marble.

Heavenly Chocolate

This cake is called Heavenly Chocolate. Inside the sponge cake are layers of crispy praline, chocolate mousse and dark chocolate disks. I managed to temper my chocolate corectly, but when I spread it on the plastic, it picked up a marbled effect on top.

Blood

Yes, this is a whole jar of pig's blood. We used it to thicken our Coq Au Vin. I did taste it and yep, it tastes like blood. Kinda yucky actually.

Coq Au Vin

This is rooster braised in red wine. We dubbed this dish bloody c**k because we had to thicken it with blood.

Hands On

Bridget makes some yummy Indian dish that I can't pronounce. Sliced vegetables are mashed by hand with a flour and then fried like fritters. They disappeared in a few minutes.

Indian Night

Since we can't get good Indian food here either, Bridget and Susan whipped up a feast for us.

Spicy Folks

Dom (Susan's husband), Ashley and Susan relax after a very spicy dinner.

Hot Chicks

Bridget and I smile pretty for the camera.