Week 6: Friday, Le grand buffet au fruits de mer

We ended the week with a huge seafood buffet, which included a caviar service, east and west coast oysters, cockles with an Asian sauce, Ceviche, Escabeche, salmon gravlax, seared tuna with a morrocan rub, Trout smoked with different woods and to sweeten us up some chocolate Pôts de Creme. It was a great way to end a fish themed week.img_0210.jpgAnd next week we focus on France and the important culinary regions. Should be fun and a lot of information for the students to digest.

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