Armchair
Uzès
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Armchair Gallery |
27 avril 2001
Uzès, France |
A Cooking Class in Avignon
At La Marmiton with Chef Robert Brunel
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Le Marmiton,
the cooking school at
Hotel La Mirande
in Avignon
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Tonight's menu:
Entree: Galette
de Parmesan, d'Asperges Vertes, et Tomates Confites
Plat:
Râble de
Lapereau aux Morilles
Dessert: Charlotte
au Pain d'Épices et aux Fruits
Translation:
Potato crepe topped with green asparagus, shaved
parmesan and roasted tomatoes
Saddle of rabbit stuffed with liver, served
with morille mushrooms
Spice cake, filled with a cream mousse, served
with fruit and ice cream.
Seasonal, and delicious!
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| The
Marmiton at La Mirande Hotel in
Avignon hosts monthly cooking classes in its 19th century kitchen,
complete with a wood cooking stove and a butcher block center table...
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Chef Robert Brunel, who will direct our evening's escapade, is pleased
to have Anne-Marie here to help!
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Chef demonstrates how to prep the rabbit...
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...then Anne-Marie and Joseph each take a turn,
with good results!
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Assembling the entrée, a galette with asparagus, tomato
confit, and shaved parmesan...
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Voilà l'entrée!
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Taking a little break between tasks, sipping an aperitif of white wine
with peach liqueur...
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Chef Robert gets the plates ready to assemble!
Why is he so much faster and more competent?
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Right, the saddle of rabbit, stuffed with chicken livers,
then trussed, pan-seared, then oven-baked.
On the left, the morilles, a delicious spring mushroom. |
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Everything is done with elegance, including the table
where we'll eat what we've prepared.
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Chef Robert and Michael Harnhardt, the Marmiton's
director, put together the plates.
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Bon appétit, and not a morsel left on any plate!
What a lovely way to spend an evening...
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