Croissants, quails and crème brulee

“Paris is always a good idea,” said Sabrina, in the movie of the same name. (The remake not the original…).

It took me a long time before I visited Paris for the first time, but since that first fantastic visit, I have been fortunate to visit a number of times. I have discovered some favourite spots to return to, whenever I can. One such place is a cooking school called Cook’n’with Class. I have talked about classes I have attended before. 

One of the wonderful presenters I met there was Chef Briony. She moved to Australia recently and much to my absolute delight, she agreed to join us at PCH.  

Recently we ran some classes with Briony that included French dinner party, croissants, desserts and French tarts.

Ooh la la…how much fun we had. Not to mention the taste sensations we experienced.

Our French dinner party included salade croquante, roasted quail with orange sauce and a soufflé for dessert.

Our dessert class included such delights as raspberry and fresh fig tart, crème brûlée, choux pastry, financiers and mouelleux au chocolat. Such melt in your mouth sensations.

Our croissant’s class was quintessential French. All those fantasies about living in Paris rolled up in the aromas of the kitchen and happy tastings at the end of the baking session.

Finally; a set of recipes for French tarts that taught us so much and blew our taste buds away.

Like the chef presenters before her that have shared their passion, energy and expertise with us here in the PCH kitchen, Briony did not let us down. Her gentle nature and style, yet palpable love of French cooking inspired us all. She engaged us with glorious stories of her life in Paris and we all just wanted to pop on a plane the next day. If not, at least live with her so we could absorb the “Frenchness” of her being, every day! Thank you Briony, we are so thrilled to welcome you to our wonderful group of chef friends who have spent time with us at Plough Creek Cooking School.

Happy “Frenchie” tastings.

DC