Week 5: Monday / Eggstravaganza

This day was all about eggs and culminated in an omelette making session. Most americans have never had a properly done omelette. There should be no color on the outside of the omelette and the inside should have light fluffy curds and a light filling. We served the omelettes with a warm spinach and bacon salad and pommes paillard, which I have a feeling might actually be called pommes paillasson (meaning doormat), basically julienned potatoes stacked slightly and pan fried in clarified butter.


I took a picture of Justin our student from New Zealand with his successful creation. img_0165.jpg

A quick and delicious day.


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