Flower arranging class
My bouquet.
My centerpiece
Me and my bouquet
Pumpkin soup with chestnuts and chive cream
Fillet of brill with pesto and zucchini
Seared tuna with tomato concasse
Crab cake with buckwheat pancake, potatoes and saffron mayonnaise
Chocolate shells that we filled with raspberry ganache.
Stirring butter into the ganache
Coating chocolate ganache with a thin layer of chocolate makes dipping easier.
Yukari, Miyuki and Mana
Creating a rough surface on the truffles by rolling them around on a grill
Dipping chocolates in our final class
With M. Forais and Mana
Truffles
Chocolate sculpture
Our truffles, on display
Me with Didier, David and my diploma
Our class, teachers and administrators
