I finally got to Yssingeaux, after a long trip from Joburg to Lyon via Abu Dhabi and Paris. When we arrived at CDG airport in Paris on Saturday our suitcases were forgotten at Abu Dhabi… After 2 days of stress, we finally got them on Monday morning, just before my flight to Lyon. I then got into a train for about 2 hours to get to the school.
Yssingeaux is a small village surrounded by forests and montains. The school is in fact an old castle on a top of a hill. Our rooms are in the castle on 4 floors. Offices , kitchens and receptions are on the ground floor. The Castle has many out buildings with conference, dining rooms, kitchens etc.
I unfortunatelly missed the first day which was Monday 1st July. I arrived late afternoon only. Most of the students arrived on Friday 28th June. They had a meeting a presentation or the school, staff, program etc…and a photo of the group on the stairs of the Castle.
Tuesday morning we started very early 6am. We were to take tests to determine which group we should join initiating or perfecting.
After a short introduction of the class, tools, ingredients etc the chef distributed a list of item we have to prepare : French apple tart, vanilla eclairs with fondant glazing, puff pastry and crème pâtissière.
We had until 13 hours to give presentable finished items.
After a nice lunch provided by the school, we went back to the lab to have the Chef’s decision about the items we produced and wether we are in an initiating or perfecting class… There are several criteria taken into consideration ; presentation, size, texture, taste etc… They were very strict on these criteria. Here are my tray of goodies
They liked very much my apple tart and said they would buy it if it was in a shop !… so I am happy to join to perfecting class.
I am too excited for what coming next. Tomorrow and during the whole week, we are doing ice creams, sorbets, frozen entremets & deserts etc…
Stay in touch, I will keep you posted soon