Day 28 of 60 | Bonjour, Paris! 🇫🇷✨
Week three at École Ducasse is officially dans le sac. And instead of walking you through every dish bite-by-bite, today I’m giving you the before-and-after of each creation. Consider it the culinary equivalent of a dramatic makeover reveal. Voila!
This morning’s roll call of “things we handled before coffee” included: one lobster, one pigeon, and one duck. Let me just say… the pigeon was an experience I will not be nostalgic about. Some things build character. Other things just test your ability not to make eye contact with your food.
On a brighter note, my plating skills are coming alive in ways I didn’t know were possible. It’s quickly becoming my favorite part of class, almost as satisfying as finally sitting down to devour a meal you’ve spent seven hours crafting… after casually committing a small amount of culinary homicide before 9 a.m.
Lori and I are thrilled that the weekend has arrived, and in true Paris fashion, we’ve decided cocktails are absolutely in order mostly to forget how our pigeons & lobsters looked at us before we took their heads off. Santé to surviving another week of cooking school! 🍸✨
