Chef Jacquy Pfeiffer recently released The Art of French Pastry, which recently received a nomination from The James Beard Foundation (the Oscars of cooking). He is also the co-founder of The French Pastry School in Chicago. He has a very thick French accent and a very quick wit. Our work done, we got to hang out and watch his demo of French Macarons. I need to get his book.
Menu
Grilled Bread with Trout, Tomato and Chives
Grilled Bread with Fava Bean and Pecorino
Grilled Panini
Frittata
Fruit and Cheese Platters
![]() |
My fava bean and pecorino work station ready to go. |
![]() |
Ready to be served. |
![]() |
The trout with tomato and chives. I thought it turned out really pretty. |
No comments:
Post a Comment