Today, we continue our immersion classes and learned additional French phrases to help us learn how to order food and beverages in a restaurant. We also discussed French fashion, tipping culture, and we read a book discussing French culture. At the end of the day some rules, advice, and benefits were discussed to make us aware before we begin our journey to France. Professor Goodluck stopped by to share some positive words, and there was much excitement in the room as we prepare to depart.
Today, we started our first day of immersion classes with Professor Duchamp. We learned some key phrases in French including how to introduce ourselves, find out the names of others, how to find out prices and negotiate prices when shopping, and the numbers from one to one hundred. We received additional details about the upcoming trip, the calendar of events, and important phone numbers in case of an emergency. We’re looking forward to our next immersion course tomorrow.
Last lunch with professors
Today was the final day of walking tour projects. Although the weather was terrible the show still went on and we first visited Pere Lachaise cemetery where we got to see burial grounds of well known poet Oscar Wilde as well as others who were buried there. We next got to visit Notre Dame where my group presented and although we weren’t physically able to go inside we still shared lots of important facts with our classmates. Then finally we got to visit the Jardin de Luxemberg where we were able to bask in the beauty that the garden had to offer. We also we’re able to do our final tour of Paris where we did our restaurant history tour. We visited the Church Saint-Eustace, the oldest Pastry shop in Paris and Au Pied de chochon and some students got to purchase culinary and baking tools while we visited Sas E. Dehillerin.
Today we went to a pastry making class at the Ritz Paris. We made Saint Honoree pastries. We were split into two groups but we both made the same delicious desserts. Then, we did a tour out the hotel. It was amazing and luxurious. Today was a great day in Paris!
Today everyone was up and ready in the lobby at 6:50am. we made our way back to the Saint-Plerre Institute, however today we went on our own without the professors. It was the first time we all took the N metro line together. It was our second and last day at the Saint-Plerre Institut school for our culinary class with chef Mary who lead group B and chef Nicoli who lead group A. We made several hors d’oeuvres . I was in group A who were in charge of making mushroom filled crepes,different wraps, kabobs and more. Group B made mini burgers, blinis, pate and more. We also had help from our 3 new friends who were students in their 3rd year from the school. Today we had all three helps on group A’s side. Their names were Sam( Sam Sam), Ralph and Ewann. They’ve been helping us for the past day and they bring a little fun into the kitchen while assisting. After we were all finish we plated all our dishes and took them to the little courtyard. Another group of students had to accompany us however they were unable to make it. The head of the school Mr.Bruno gave a little speech before handing out certificates to everyone in completing our 2 days. Then we all ate everything we made and took photos. We got to know our new friends a little more and thanked our two chefs and Mr. Bruno for having us and allowing us to have this amazing two days. After eating and mingling for a while it was time for us to clean up and head back to the hotel. We all walked to the bus to head to the D. We got a little lost at first but found our way. After getting off the D the group split up and went their separate ways. Some went back to the hotel to catch up on sleep and others went to shopping and that includes our day of June 20th.
I loved the visit because I learned so much history and about food. I learned about the first chef named Taillevent who prepared the royal banquet on Jan 6,1378.I was able to see the first recipe created which contained 3 course menu. Back in the Ages the high class received the fresh cooked food. The lower class received left overs from the when the high class finished eating. Often, the high class would sell their leftovers to the lower class in order for them to eat. In the common kitchen the floor was made a way that it would be easier to clean blood off the floor. Was able to see a virtual view of Marie Antoinette prison cell and the Revolutionary Court.
It is the first time to have a cooking class at Saint-Pierre Institut culinary school! Everyone cooks different dishes. Madelyn and I prepared Caneles Magne Bordelais together and can make this dessert tomorrow. It was great that we could eat lunch together as a big group. I’m glad that everyone had fun at cooking from this class. We learned a lot from the culinary lab at the same time.
Saint-Pierre culinary school
Today we had a special tasting! Macaroon tasting with Johnny @lebonparistours. Unfortunately, the whole class could not go so we were separated in groups. I was in group a meaning we were the first ones who gained the tasting experience.
Here is a photo of Group A leaving the hotel at 9:00am
All of us had to meet with our student liaison (Madelyn) to get to our destination.
We took the N RER that takes us to Montparnasse then we transferred to N4 p the de cilignancourt stopped at Saint German des Pres.
All of us arrived early to our destination! Professor Zinder & Johnny Arrived. He introduced himself talked about the tour. The objective of it was to try all macaroons from 4 locations (Richart, Laduree, Maison George Larner, Arnaudlarher, and Mulot . He provided markers to write down our Favorite flavors.
Richart : Johnny Presented a Menu from Richart. The Chocolate and Vanilla macaroons are from Madagascar. Orange Blossom and Rose was mentioned to be just like perfume. We also learned that the establishment has a brand-new apricot flavor.
Laduree :Most famous bakeshop in France and Worldwide Since 1800’s. The original owner had a change of career and so this is where it all started John mentioned to us how much he likes the Theme and Color descriptions. Employees look professional with their attire! Which surprised me because you would never see a bakery employee like that?
Historical Facts: Macaroons started in 1500’s, The traditional macaroon was not colorful like it is today. It was described just as a “Sugar Cookie”. The ingredients of Macaroon: Sugar, Almond, Flour. ETC. Back then, it was only almond paste. Later, color was added.
Maison George : John provided history of the shop. He told us that George’s father was in the pastry field. Then he enrolled hater. Being quite successful, he had his first truck where he sold French fries. Then opened his first bakeshop and won Meilleur Ouvrier De France (Where president of France Gives the Award)
Arnardlarhe : Received Title Of Les Incontournables du Chocolatc Francis Has Several Pastries like Chocolat Noir, Praline Noisette and More. I was fascinated to see Fraiser and Cheesecake Louise
Mulot: Opened in 1970 and use organic ingredients. On other side, there are traditional macaroons in display from back then. Several of them had different colors / designs.
Arrived at Luxembourg Garden, Johnny distributed a Macaroon Rate Sheet. Where we would decide on Size, Color, Crunch, Taste, and Overall Impression. Everyone had an amazing experience.
We ended our visit with a group photo along with a beautiful view.
Wine Tasting With Tanisha Townsend
Our Last Wine tasting Rose Champagne ! Our Guest provided information such as her personal experience and wine facts / techniques we did not know about . It was an amazing session 🙂