I never would have guessed what receiving this honor would bring for me. My goal was to be able to go to The Coupe du Monde de la Patisserie in Lyon, France. A long shot. Then suddenly everything came together and I am so glad it did.
I decided to take an extra day and fly into Barcelona, Spain. I was really unsure what to expect while I was there but what I left with was surprising. When I arrived I instantly felt relaxed. I walked slower, I looked at what was going on around me and I was determined about making the most of my one day there.
I decided to take an extra day and fly into Barcelona, Spain. I was really unsure what to expect while I was there but what I left with was surprising. When I arrived I instantly felt relaxed. I walked slower, I looked at what was going on around me and I was determined about making the most of my one day there.
There were only two places I really wanted to go to while I was there; Mercado de La Boqueria and EspaiSucre. EspaiSucre is a dessert only restaurant. So lunch at the market first. Walking around you really could see the beauty of the food so I ended up having tapas at a restaurant right off of the market.
EspaiSucre was only open from 10-12 pm which at this point didn't seem like it would open quickly enough.
I walked the cobblestone streets looking for this ultra contemporary restaurant compared to anything else that was around there. Then heartbreak when I found it and that due to renovations the restaurant was closed. Well it just gives me more reason to come back another time. |
Now the fun begins! I woke up bright and early to take the train to Lyon. The ride was filled with views of the country side and vineyards.
Day 1..Meet and Greet with the US Pastry Team and then off to the Gala at Paul Bocuse Abbaye of Collognes for the International Catering Cup.
Day 1..Meet and Greet with the US Pastry Team and then off to the Gala at Paul Bocuse Abbaye of Collognes for the International Catering Cup.
Being full after this dinner would be an understatement. Not knowing what was to come the next day this meal would be considered small. The dishes may not be the most contemporary or visually stunning but it was about the execution. I appreciated the technique and how delicious it really was.
Day 2...Tour of Lyon, Sirah; the food industry show and then a huge surprise to me; Dinner at Paul Bocuse.
Day 2...Tour of Lyon, Sirah; the food industry show and then a huge surprise to me; Dinner at Paul Bocuse.
Lyon is breathtaking. It's amazing how the history surrounds them. On the bus to go to Sirah they announced that someone was incredibly gracious and paid for me to go to dinner tonight. I was one of the only ones in the group not going and figured I'd go and eat crepes or something that night. I had tears in my eyes when I got the news and now I was excited.
Now off to a more modern part of Lyon to walk around Sirah. There was an entire hall dedicated to pastry. The NRA show seemed small compared to here. I couldn't believe everything they had.
Now off to a more modern part of Lyon to walk around Sirah. There was an entire hall dedicated to pastry. The NRA show seemed small compared to here. I couldn't believe everything they had.
The amuse was so perfect I don't recall the flavors in detail though. Then Scallop of foie gras, pan cooked, passion fruit sauce. There's apple under the foie and it was delicious.
Paul Bocuse was supposed to come down to greet us but was under the weather so his wife came instead. She was delightful. Truffle Soup V.G.E. which is a clear broth studded with sweet breads and filled with truffle shavings. Then probably one of the best executed dishes I've ever had, red mullet dressed in crusty potato scales. This was everyone at the tables favorite dish but at this point we were all stuffed. The good news was that we weren't even half way done.
Beaujolais winemaker's sherbet and then the show stopper. Bresse chicken cooked in a cladder 'a la Mere Fillioux'.
This dish would of been filling enough on its on own with the rice, vegetables and the pile of morels.
This dish would of been filling enough on its on own with the rice, vegetables and the pile of morels.
Selection of fresh and matured cheese from 'La Mere Richard'. Then 'President' chocolate cake by Maurice Bernachon, pistachio ice cream. I loved it for the mere fact that I love pistachio ice cream.
Fantasies & Chocolates they called the next course which were delightful with espresso. If that wasn't enough they brought us a little vanilla bean creme brulee that really was the best last bite. By the time we were done the kitchen was cleaned up and spotless. I was so happy not to miss that meal. I may be a pastry chef but I love food. This experience was one of the best meals of my life. The history, the food and the service was all top notch.
Day 3... Team USA competing for the Coupe du Monde at Sirah then dinner at Saisons, the elegant dinning room at l'Institut Paul Bocuse in Ecully.
Team USA gets Bronze!! Italy Gold and Japan silver. Let me say though being there first hand up close team USA was the most inspiring team to watch. They worked so well together, they were incredibly clean and organized and their work was incredibly precise.
The amuse was eggplant of some sort. The first course was squash soup with an uni foam and lobster. Yummmm.
The fish course was sea bass with beets and butternut. I loved the simplicity but deliciousness of this dish.
The fish course was sea bass with beets and butternut. I loved the simplicity but deliciousness of this dish.
The next course was guinea fowl with guinea fowl innards and foie gras with a morel sauce and celery root puree. A very stunning cheese course and then dessert. Chestnut filled cream puff with chestnut ice cream and cassis sauce.
Day 4....Paul Bocuse Ecole de Cuisine Bellecour Lyon-Centre and then a free evening.
We were split into groups where half the group worked on the savory side and the other with the pastry chef. Then we met again to eat our makings for lunch. Of course I was with the pastry chef. The Lyonnaise salad was stunning and so delicious. Then a tradinional dish of Lyon, pike dumplings with crayfish sauce. For dessert we had floating islands, chocolate and amarena cherry financiers and nut tuiles. It was a such a pretty facility I definitely recommend going there.
Day 5....My last day here. I really don't want to leave. Today included breakfast at Yannis in the La Halle de Lyon. Then such an amazing tour at the chocolatier Bernachon. After that a little extra free time and then our final dinner at Rue des Marronniers.
Nothing like having meats, cheese and wine for breakfast. The market really made want to cook. You could really see the level of respect the vendors had for their product.
Bernachon was so inspiring. I already like making chocolates but this year I'm planning on making even more. They get oranges from Sicily once a year to make their candied orange peel. Probably one of the coolest tours I've ever been on.
Dinner was a very traditional meal of pork belly and mushroom pate. Then liver on fois gras flan which was so rich but there was something green on the plate which was exciting. Veal medallions with dauphinoise potatoes and more pate for an entree. Dessert was very simple, with offerings of chocolate cake, apple tart, praline tart and creme caramel. At this point in the week I was craving a salad or anything really that wasn't "rich."
And then this is the end. Thank you for taking the time to look at my trip. It definitely was an experience that I will cherish for rest of my life. And a huge thank you to everyone that helped make it happen. Thank you Club Chefs!
On that note here's a picture from the airport in Brussles, Belgium. I got a good chuckle out of it.
And then this is the end. Thank you for taking the time to look at my trip. It definitely was an experience that I will cherish for rest of my life. And a huge thank you to everyone that helped make it happen. Thank you Club Chefs!
On that note here's a picture from the airport in Brussles, Belgium. I got a good chuckle out of it.