What we learned in culinary school this week: Week 14 (Part 2 - France)

Like I mentioned in the previous post, I missed Thursday. The France section was like Italy - divided into North and South. We had a rough day because we were the bread (pullman loaf) to make Apple Charlotte.

I didn't really think the Apple Charlotte was worth the trouble, not to mention that it's just made with plain bread. That's not the kind of thing I think about when I think of French baked goods.

The beginnings of an Apple Charlotte. You get the
idea.

The cheeses went over a lot better:

Paillaisson de Pommes de Terre Aux Poireaux
(Straw Potato Cake Stuffed with Braised Leeks).
Took a while to cook, but it was really good.

We also did crepes. Harder than they look!

Crepe pans lined up, ready for duty!

NOM.