Bon Apétit

Yesterday was the much anticipated cooking class that I had signed up for. The menu was as follows:
Tartiflette with an arugula salad with vinaigrette
Magret du Canard with a soubisse, roasted figs and a wine reduction sauce
A cheese course
Crème Brulée and Chocolate Lava Cake...
I had so much fun making this meal and learned quite a bit. Even Michael used the kitchen torch to carmelize the sugar on his crème brulée.

The Tartiflette (scalloped potatoes layered with bacon then topped with cream and cheese and baked) Yes, you will see a pattern of cream and cheese and butter and cream and butter and cheese.... :)
Magret du Canard (Duck breast) with roasted figs, subisse (carmelized onions and aborio rice) and a wine reduction sauce. It sounds really fancy because they use the french names for everything. It was delicious if I don't say so myself.
After the main course we had a cheese course, as you can see. The cheeses ranged from soft and mild to one that had been aged for about 25 years. Michael said it was "a taste of the 80's".
Then, of course, we had dessert. This is my crème brulée. It was a lot of fun using the torch to brown the top. We finished making our meal early so we had time to make another dessert. This is it below.
I'm finishing up my crème brulée so that I can start on my chocolate lava cake! Besides all this lavish food we tasted about 4 wines. Such extravagance can only be justified in Paris :)
-Samantha