Part 2 - The Class
After the marketing we went to the cooking school. Here is Ange, Nancy & Linda.
First we prepared the chocolate soufflé so it would have time to chill.
Next we prepped the red peppers for the first course.
Chef explains how to shuck the scallops.
Nothing is wasted. The scallop beards will be used in the broth for the sauce.
Prepping the leeks
Chef giving the peppers a stir.
Straining the beards from the broth.
Mixing the vinaigrette
Poaching the eggs
The finished product, Chorizo basquaise poached egg and olive oil crouton.
Seared Sea scallops with Creamy Leeks
The cheese course.
Enjoying lunch and the good company