The Last Supper! Well Worth The Effort.

It was time to prepare ‘The Last Supper’ at The French House Party and after a morning creating chocolate sensations (in our own minds at least), we were back in our favourite kitchen with Jean-Marc, pen at the ready he showed us on paper what we were going to prepare.

How about Crab Crumble, Avocado, Papaya, Whipped Mustard Cream and Sorrel Shoots for starters, another lesson in flavours, cooking and food construction techniques.

So we made a Mayonnaise, and referred to the plans as we prepared the dish. As usual, nothing went to waste. Once we had prepared each item we then went about the construction, layers of Crab, Mustard Cream and the other items were carefully layered into an oblong ring. Photo 04-06-2019, 18 37 48You will notice a red item on the top of the finished dish in the picture below, this is a ‘tomato crisp’. The Tomatoes we used to dress the side of the crumble were de-skinned in boiling water and the skins placed in a low oven to dry out completely, and they were really delicious, as was the finished dish, the Mustard Cream was unreal, the fruit balancing the taste.Photo 04-06-2019, 18 38 56So on the main event Lightly Salted Cod in Aioli à La Languedocienne! For this we learnt (loose phrase) to turn vegetables, and very fiddly it was too. The Aiolli was problematic as we were running low on Eggs, we had one! A quick search in the fridge and a couple of yolks from the day before were discovered and we were on our way.Photo 04-06-2019, 19 12 15It was an extremely tasty dish, despite all the effort to make the various elements, but the dessert was the ‘piece de resistance’, a Gateaux St. Honoré. I made some Choux Pastry with Gill whilst the others knocked up a Crème Patissière (Creme Pat, as we came to call it by this time)! Then there was the Puff Pastry Base, and the piping, oh, the piping.Photo 04-06-2019, 17 33 33This was very testing indeed, home made Choux Buns dunked into Hot Caramel,  filled with the Creme Pat, constructing Swans using a piping bag, it was baking and construction and everyone contributed to the elegant dessert, which was very very good.

And that was it!

The end of 5 days intensive cooking and baking with Laurent, Remi, Jean-Marc and Chocolates with Marion, interspersed with fine dining in the most amazing restaurants, and the odd tasting of the origins of Champagne at Limoux,  the marathon was unfortunately over too soon.

So, that was my third trip to The French House Party, it won’t be my last, great fun, great people and always lots to learn it’s a home away from home, thank-you Moira and the team for putting on such a fantastic vacation.

 

…………………………..Until Next Time………………L8ers……………..

 

Ah, just one more thing!

Cronuts!

When I was in New York Last year I had great intentions to hunt out the inventor of the Cronut, a mixup of of Croissant and Donut. I ran out of time and did not make it! I was on Instagram the other day and found Dominique Ansel has an outlet in London, so I will be visiting this fine establishment and testing said ‘Cronut’ as soon as I can!!

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6 thoughts on “The Last Supper! Well Worth The Effort.

  1. Hi Julian, good to get your French House blog. Could fit in a few days before returning to Paul at Foodie and Tours near Marseille next year. Do they have accommodation with their cooking classes ?

    • Hi Julia, yes accommodation is included and lift to/from either Carcassonne/Toulouse Airport or I believe they pickup from Carcassonne train station as well. Drop Moira a note, she a lovely host and its a great place to learn, and get some relax as well as she has a pool, bit not heated.

      • Great thanks. Will work on the dates when .I find out their 2020 short classes in June. Are you planning to go around then. I am flexible. Julia

      • Depends on funds and available dates. I do want to try and do the advanced course at The Gascony Cookery School but The French House Party change their cooking menu to take account of my previous visits and you get a Michelin starred Jean-Marc, who is now a friend of mine and great Chef too.

      • Hi Julian, I heard back from Moira about their course dates but they don’t fit in with mine. However I heard from the Gascony Cooking School where we met, that they are doing Game cooking next year. I am hoping I can go to that. Maybe you would be interested too ?

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