Gourmet food in a gourmet cookery school

In my last post, I wrote about my experience of attending the Petit Fours and Macarons course at Bellouet Conseil. It was a intensive three day course, with hands-on experience to take on making some of the finest desserts that I have ever tasted.

Another unexpected delight on the course was that both breakfast and lunch were provided - and of course you would not expect anything less than gourmet standard in a proper cookery school!

Breakfast - warm pastries were served fresh from the oven every morning, courtesy to the students from the previous pastry classes who prepared them all. Croissants, pain au chocolat, apple filled pastries... and the list goes on.

However... this sweet little pastry really deserves a shot on its own (it's my favourite!). Soft brioche with almond crunchy topping, oozing out with cinnamon and blueberry custard filling. It's truly so good - so good that I could probably have this for breakfast everyday.

Lunch - the term "school lunch" for me usually means "cottage pie", "roast chicken with gravy", "spaghetti bolognese". Nothing wrong with those dishes - however, in a cookery school there is a totally different interpretation of "school lunch".

A buffet? With escargot filled pastries? Pan-fried foie gras? Seafood salad? Chicken terrine?

No joke, but I must be living in dreamland.

Again, courtesy of this gourmet feast to the wonderful classmates next door. They were taking on a three day course on professional catering for groups. 

Salad cup

Selection of chicken, seafood and
vegetarian terrine

Tea time! More desserts, anyone?

Chestnut ice-cream cake

Extra-large Ferrero Rocher!

Raspberry mousse cake

Vanilla ice-cream, with Orange
Grand Marnier
sorbet and chestnut ice-cream

There were endless selection of delicious desserts to satisfy my sweet tooth... these must be the "hooks" that will make me want to come back to take on all the other courses!