A night in Paris ...

I was working for a culinary evens for a company so we did some nice amuses-bouches a Dj was there and the guests were going to each station to enjoy our creations.

we were  cooking in front of them so they could ask us any questions 

that s an other night in Paris ....

we are setting the party 

station's ready

music on !

Guest are coming !

The French Show 2013 : cooking show in London !

I had the opportunity to go to London for the famous "French show"

Chef Patrick Hebert and I did 3 demo, one each day

we did some french pastries and promote Cook'n with class 

here some picture of the show !

Friday's program 

On sunday, for the last show we decided to ask to persons to come on the stage with us !
John and Margaret 

my Boss Eric Fredeau, Chef Patrick Hebert and I 

cooking, helping, sharing ....

when a friend asked me to cook in a social center to teach simple recipes that are easy to remake and that does not cost too much I said yes !

so i decided to share this recipe for you.

You need to mix 

the shredded cheese like adam with bread crumble and butter mix that in a bowl until you get a dough 

then spread that on a baking tray and let it bake for 10 min until you see it get brown 

enjoy over vegetables, a méat or a fish if you like cheese as i like, you ll love it !

today it was over chicken breast seared , nice and crispy !

nice team !

what did you have for new year eve diner ????

I had the chance to cook a 6 courses diner for this very special night at cook'n with class!

here what we got !!!!

brittany lobster and girardeau oyster number 2 

pigeons

we cooked the tails into a broth

we enjoyed the night !!!

we set the amuse bouche 

oyster, granny smith and champagne foam

yum yum !

oxalis herbs 

seared foie gras red onion chutney

bleu lobster tail, carots and celery brunoise and a very nice and flavor full bisque

time to set the plates

pomme anna style potatoes to go with the pigeon and sautee morels

time to set again and again !

i did a reduction sauce out of the pigeon and some chicken bones
and shaved some black truffle  

candels !

happy new year !!

happy thanksgiving ! from NY

I know it s a little late now that all flower shop are already selling xmas tree , but I wanted to show you my very first thanksgiving !!!

i celebrate it with my dearest family Cianci ! thank you for celebrating this huge feast in advance for me !

thank you to all the family for this wonderful time together 

here is THE turkey 

there is a special thermometer already included into the turkey
 so when in pop out it s supposed to be ready ...

I stuffed it 

push so there is more to eat !!!!!!!

5 hours in the oven to roasted 

here what we get , see the little red dot that s out 

there were a pumpkin pie with weapped cream to make it lighter .... 

pecan pie...

i need to admit that we couldn t eat every thing the d day so we had it the day after,
 and actually left over are awesome 

I just wanted to show you a  fridge full of food ,
I think we could be able to live without shopping for a while ..

chef Constance in NY

I had the chance to go to NY to work and taught at Haven's kitchen in union square and did some priate diner in Manhattan
than you to Sivan Askayo who shoot this events !

it s a very nice place with a lots of tools and space , I did a sea scallop class

seas scallop poached into a lettuce leaf with creamy leeks and smoked bacon

sea scallop roasted with a crust of parmesan cheese with baby spinach

gastronomades 2012 Tomy Gousset

Pirouette team and chef Tomy Gousset at le Senat Paris for the culinary revelation of the year

chef revelation of the year !

chef Tomy Gousset 

chef Tomy and on his right side Alexandre Gauthier chef of the year 

nice bottle !