'Cook & Eat' this week had us commis chefs coreing apples, cleaning scallops and the usual amount of chopping. Our chef, Caroline, had once again presented us with a menu fit for a wonderful lunch or dinner, ie Scallops à la Bretonne, Duck Leg 'Pot-au-feu' and Baked Apples with Pecans, Pistachios and Raisins. "It is a light meal!", she said. What she meant by that is the duck fat is scooped off the top of the dish whilst cooking.
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| The scallops ready for the oven |
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| .... and this is the cooked result |
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| Duck legs confit |
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| The prepared apples, with a little butter on top |
Much chatting later, lunch was served with some delicious wine and we ate a really good meal, the quality of which surpassed most that I have had in restaurants of the area.
Editor: Bravo Caroline, for yet another sensational lunch, preceded by the training. You'll make chefs of us yet.
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