France Highlights from May 2014 / by George Geary

France Highlights from 2014

Tuesday: (Candy Day) Prior to our breakfast many of the students went walking around the village of Seillans to the sounds of the church bells and the many trickling water fountains. Our second cooking class focused on a full menu of:

Mushroom Toasts ~Bouchees aux Champignons 

Minted Pastis Melon with Prosciutto ~Melon a la Menthe et Pastis avec Prosciutto

Rack of Lamb with Lavender Honey Crust ~ Carre d’agneau avec miel de lavandre

New Potato Gratin with Cream ~ Gratin de Pommes de Terre

Flourless Chocolate Cake ~ Gateau au Chocolat

After class we loaded into the cars to a trip to Bar su Loup. A private tour of the Confiserie Florian factory. They were making rose petal jam, glazed citrus, candies (sweets) and dipping chocolates. Above are the celmentines that get soaked for 3 weeks in a syrup, roses getting ready for sugaring, the workers are making the rose petal jam and teh pears are ready for canning also.

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