Haven't posted in ages, but i've finally blogged about my Paris Cordon Bleu experience

M

michelle

Well-known member
We were supposed to go to Paris in the Spring, but then the Iceland volcano erupted. Our trip was rescheduled to October, and I was able to take a one day class at Le Cordon Bleu on sweet & savoury macarons (which I have since added to my product line at our farmer's market).

If you're interested, take a gander at my blog - I've written about the whole trip, from a culinary perspective, in prior posts:

www.wildserendipityfoods.blogspot.com

www.wildserendipityfoods.blogspot.com

 
Me too! My eyes welled up with tears viewing the photos. I know, I know, big sap here. smileys/wink.gif

 
I like the ring of that! We duckies have been stereotyped as advocates for

supplemental medical insurance and something to put on the dinner plates for humans!!

We certainly have an image problem. No one wants to take us for a walk and cuddle up to us as our beak gets in the way... Humans would rather come home to a barking dog than a quacking duck. No heartbreaking TV ads to adopt-a-duck -- What the hey??!

Ah, but I have news for all of you out there. I can fetch a bone and catch a frisbee like any other dog!! Why, I can fly like a duck, walk like a duck, and smell like a duck!

I'm SUPER DUCK and a lucky duck!!

https://recipeswap.org/fun/wp-content/uploads/Finer_Kitchens/Sandy_in_Philly/thdUCK1.jpg

 
it really was a memorable experience, def. the highlight of my trip>>

when my boys are a bit older i want to do the one month intensive. the price is pretty much the same whether i take it in ottawa or paris - like there's any doubt i'll be choosing the latter!! smileys/smile.gif

 
Oh Michelle! I so enjoyed your blog - what a treat to be able to walk those hallowed halls!

And your macarons are gorgeous... is there a recipe you can share with us?

 
it's all in the technique - the recipe itself isn't super critical, but i have been using>>

the recipe i came across in www.lisaisbossy.com

the ratios were quite similar to the recipe i got at cordon bleu, but her recipe, doubled, suits my purposes really well re: equipment/sheet sizes etc.

i've never perservered so much with any food item before! they're still very temperamental, there's always slight variations in how they come out & you're scratching your head 'why'? the instructor at cordon bleu said as much, there's often no clear explanation, even once you've mastered the little devils. i heard that at laduree they have stacks of 'rejects' that they give away all the time, and this is what they do! so, even the true pros don't get them right all the time smileys/smile.gif

http://www.lisaisbossy.com/2010/05/macaron-passion.html

 
I took a week long class there about 10 years back - just amazing.

My little sister joined but she skipped out most afternoons to go back to some old haunts (she had studied there for a semester back in her college days).

What an experience!

 
Thanks Michelle.... I think with that many warnings and "tempermentals" on a cookie, I'll pass!

No wonder they are expensive in the bakery smileys/smile.gif

 
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