Wednesday, September 12, 2012

The Grand Mollanaise

It started here at the big supermarket in Vaisons.

Then we started a day of cooking the seven dishes that made up our "graduation" dinner.

This was our day of cooking Veau aux Beaumes de Venise, Soupe au Pistou,
Cheese Gougeres, Pilaf of Epeautre, Lavender Ice Cream, Flourless Walnut Cake, and Apple and Camembert skewers.

Of course we had a lunch break where we ate choux pastry snacks, mini pizzas, salad, radishes, tapenade, and marinated feta cubes.

At 7 pm, we returned to Maison Mollans for the Grand Mollanaise.

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