tag:blogger.com,1999:blog-4528779633149315448.comments2023-08-09T18:01:33.600+02:00Girl Cook in Paris.girlcookinparishttp://www.blogger.com/profile/15018226498388441368noreply@blogger.comBlogger339125tag:blogger.com,1999:blog-4528779633149315448.post-62408493215245300652017-08-15T08:05:30.317+02:002017-08-15T08:05:30.317+02:00Well written & informative write up. I am plan...Well written & informative write up. I am planning to go for Intensive Pastry Program & can't decide between LCB, Paris & G.Ferrandi But doing internship in France would be good which Ferrandi provides. ThanksSsyrussnoreply@blogger.comtag:blogger.com,1999:blog-4528779633149315448.post-65806793687997419792015-10-10T11:39:36.978+02:002015-10-10T11:39:36.978+02:00Thanks for your comment, Maggie! Your fish stew s...Thanks for your comment, Maggie! Your fish stew sounds great. Love fennel with fish. I think the salicorne will add a nice texture and complimentary flavor. Please let me know how you and your guests like it. all the best, dianegirlcookinparishttps://www.blogger.com/profile/15018226498388441368noreply@blogger.comtag:blogger.com,1999:blog-4528779633149315448.post-41410572004779539772015-10-10T09:25:29.773+02:002015-10-10T09:25:29.773+02:00Thanks for these ideas...I am going to add it last...Thanks for these ideas...I am going to add it last minute to a fish "stew" with fennel, mushrooms, monkfish pieces, served in a parsley veggie broth...fingers are crossed the guests will enjoy.Anonymoushttps://www.blogger.com/profile/06119935093287040995noreply@blogger.comtag:blogger.com,1999:blog-4528779633149315448.post-49112271227666662052014-05-30T10:24:03.436+02:002014-05-30T10:24:03.436+02:00Hello. And Bye.Hello. And Bye.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4528779633149315448.post-51871858808470591342014-05-09T02:47:00.484+02:002014-05-09T02:47:00.484+02:00Hello Diane,
I find your story very interesting
...Hello Diane,<br /><br />I find your story very interesting <br /><br />I was searching for any information about la ferrandi entry exam for le bachelor restaurateur. <br /><br />I recently got married to a french chef and moved to paris leaving my studies in dubai . <br /><br />I learnt french in 2010 and obtained level b2 from alliance francaise abudhabi but never practiced it after that but I think I could manage basic conversations and small readings yet i am not sure if I could pass la ferrandi entry exam<br /><br />I am a bit worried and afraid I will not be accepted because of my poor french language skills! <br /><br />I am extremely passionate about cooking and sure am hundred percent motivated but could this weak point affect my acceptance into the school and what is the entry exam like? Is it like a regular university placement test ? <br /><br /><br />Thanks alot for taking the time.for reading this and hope to hear from you soon <br /><br /><br /><br />haidar<br /><br />Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4528779633149315448.post-55904359592260081802014-03-18T02:13:04.189+01:002014-03-18T02:13:04.189+01:00I have been dreaming of the pate de fruits I ate i...I have been dreaming of the pate de fruits I ate in Paris when I lived there for a few years. You're right...gumdrops they're not! Came on line to see what's out there. I'm wondering if Pierre Herme sells in New York, because your recipe sounds a bit complex for someone with no candy-making equipment. Jacques Pepin has a recipe online on Food and Wine for raspberry and apricot fruit pate.<br />I really enjoyed your blog and writeup here, thank you!<br />Dee, NJAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-4528779633149315448.post-70493709951903056162013-12-06T13:40:39.102+01:002013-12-06T13:40:39.102+01:00Hello Diane, I have some questions: Is very hard t...Hello Diane, I have some questions: Is very hard to get accepted by the school? How does they choose who goes? Will the school help me find an apartment?Paulonoreply@blogger.comtag:blogger.com,1999:blog-4528779633149315448.post-67230047845669911482013-09-10T07:43:30.317+02:002013-09-10T07:43:30.317+02:00This is cool!This is cool!Ramonahttp://themeatgrinders.info/noreply@blogger.comtag:blogger.com,1999:blog-4528779633149315448.post-41601771598897609482013-04-25T12:43:31.248+02:002013-04-25T12:43:31.248+02:00Hi Jesh St Germain, Thanks for visiting! And yes...Hi Jesh St Germain, Thanks for visiting! And yes, the teapot is cast iron. It not only looks good, but keeps the tea nice & hot! dianegirlcookinparishttps://www.blogger.com/profile/15018226498388441368noreply@blogger.comtag:blogger.com,1999:blog-4528779633149315448.post-14196630669130600672013-04-24T23:45:16.940+02:002013-04-24T23:45:16.940+02:00One of my friends in training was Lebanese and bro...One of my friends in training was Lebanese and brought tabouli to a party -I was smitten! It's so refreshing on a hot summer day!Anonymoushttps://www.blogger.com/profile/11788129650584437580noreply@blogger.comtag:blogger.com,1999:blog-4528779633149315448.post-552474146730245792013-04-24T23:41:49.083+02:002013-04-24T23:41:49.083+02:00Loved your About Me blurb about yourself! Wow, to ...Loved your About Me blurb about yourself! Wow, to be a chef in Paris, that would be the place to be if you love cooking:)<br />Your little black teapot is beautiful -is it cast-iron? <br />Anonymoushttps://www.blogger.com/profile/11788129650584437580noreply@blogger.comtag:blogger.com,1999:blog-4528779633149315448.post-13032750567257445012013-03-14T11:20:09.381+01:002013-03-14T11:20:09.381+01:00Hi Rosaria, Just wanted to say :)Hi Rosaria, Just wanted to say :)girlcookinparishttps://www.blogger.com/profile/15018226498388441368noreply@blogger.comtag:blogger.com,1999:blog-4528779633149315448.post-32453524465705889242013-03-06T17:34:07.445+01:002013-03-06T17:34:07.445+01:00Glad to see your return with a lovely cup of tea.Glad to see your return with a lovely cup of tea.Rosaria Williamshttps://www.blogger.com/profile/03133147851332084180noreply@blogger.comtag:blogger.com,1999:blog-4528779633149315448.post-23898144120820466612013-03-06T15:11:49.181+01:002013-03-06T15:11:49.181+01:00No, we don't have a dog, although we'd lov...No, we don't have a dog, although we'd love one! These adorable creatures belong to my sister-in-law.girlcookinparishttps://www.blogger.com/profile/15018226498388441368noreply@blogger.comtag:blogger.com,1999:blog-4528779633149315448.post-25661184007179776342013-03-04T14:20:27.899+01:002013-03-04T14:20:27.899+01:00Hi Susanna, with a copper pan you should be able t...Hi Susanna, with a copper pan you should be able to make a great tarte tatin because copper pans are great for making caramels...Here's what I would do, and until I write a post about it: make a caramel with cassonade here in France or with regular sugar (6 soup spoons) with 3-4 soup spoons of balsalmic vinegar. Remove from heat. Add cherry tomatoes, enough to fill the bottom of the pan - being careful with the hot sugar; avoid touching it, etc, as it will burn! Season well with salt, pepper, and I love other dried herbes like herbes de Provence (as in the tarte in this post). Put back on stovetop and shake pan a bit to coat the tomatoes; should be syrup-y or cook till you get that. Remove from heat. You can add a sprinkle of grated parmesan if you like. Cover with a round of puff pastry, docked with a fork (basically covering all of the bottom & creating a little border along the edge). Cook in preheated oven 200°C for about 20-25 minutes or until golden. Remove from oven; let rest a few minutes before demolding (I use a wood cutting board to put on top of pan and then reverse it, tapping the pan slightly against the cutting board to demold...). I assume your copper pan is about a 20cm-22cm diametre...good luck & if you try it, let me know how it works for you. all the best, dianegirlcookinparishttps://www.blogger.com/profile/15018226498388441368noreply@blogger.comtag:blogger.com,1999:blog-4528779633149315448.post-19374664694069616662013-03-04T12:44:16.665+01:002013-03-04T12:44:16.665+01:00I ACTUALLY LOOKING FOR A TARTE TARTIN RECEIPLE
BUT...I ACTUALLY LOOKING FOR A TARTE TARTIN RECEIPLE<br />BUT WITH TOMATOS. ANY IDEAS? I HAVE A COPPER<br />PAN THAT I PUT IN THE OVEN.<br /><br />THANKS, SUSANNA SUSANNAnoreply@blogger.comtag:blogger.com,1999:blog-4528779633149315448.post-7596885073596526552013-02-26T19:03:16.756+01:002013-02-26T19:03:16.756+01:00just dropping by to say hellojust dropping by to say helloAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-4528779633149315448.post-30151117795881719272013-01-30T08:22:17.038+01:002013-01-30T08:22:17.038+01:00Hey D
You now have a dog...?Hey D <br /><br />You now have a dog...?Unknownhttps://www.blogger.com/profile/00528609541212737843noreply@blogger.comtag:blogger.com,1999:blog-4528779633149315448.post-2703991688031430082013-01-29T20:44:11.557+01:002013-01-29T20:44:11.557+01:00simply stopping by to say hisimply stopping by to say hiAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-4528779633149315448.post-74881106159966569942013-01-24T12:38:43.225+01:002013-01-24T12:38:43.225+01:00Hi Rosaria, Thanks for your comment...and can you...Hi Rosaria, Thanks for your comment...and can you guess what one of my New Year's resolutions is??!! ;)girlcookinparishttps://www.blogger.com/profile/15018226498388441368noreply@blogger.comtag:blogger.com,1999:blog-4528779633149315448.post-77442271518416365152013-01-23T19:06:52.231+01:002013-01-23T19:06:52.231+01:00Welcome back!Welcome back!Rosaria Williamshttps://www.blogger.com/profile/03133147851332084180noreply@blogger.comtag:blogger.com,1999:blog-4528779633149315448.post-56469296077102657162013-01-04T11:22:13.639+01:002013-01-04T11:22:13.639+01:00Your article is very unique for me, thank you .. n...Your article is very unique for me, thank you .. now I have the inspirationtsnentyhttp://tsnenty.blogspot.comnoreply@blogger.comtag:blogger.com,1999:blog-4528779633149315448.post-29700278490765042602012-11-16T18:15:04.140+01:002012-11-16T18:15:04.140+01:00Hi Unknown, Welcome here! I think the great thin...Hi Unknown, Welcome here! I think the great thing about recipes is that they are the starting point...only a guideline of what can be done. After that, there are a million and one other ways to interpret it (OK, so I exaggerate just a little! But there are lots & lots of possibilities...). Comté is great, and so is goat cheese, Gorgonzola...and then mayonnaise instead of mustard...more or less tomatoes. With swiss chard, or without...and why not serve it as a main course with a salade? Anything goes as far as I'm concerned! As long as it tastes good, that is...!girlcookinparishttps://www.blogger.com/profile/15018226498388441368noreply@blogger.comtag:blogger.com,1999:blog-4528779633149315448.post-20923026029566218662012-11-12T20:07:19.408+01:002012-11-12T20:07:19.408+01:00It's better with Comté cheese.
Also I think yo...It's better with Comté cheese.<br />Also I think you use too many tomatoes. After all it's only a starter-dish<br />Unknownhttps://www.blogger.com/profile/08934727950332566856noreply@blogger.comtag:blogger.com,1999:blog-4528779633149315448.post-90917900843294958362012-09-14T20:34:49.740+02:002012-09-14T20:34:49.740+02:00This comment has been removed by the author.girlcookinparishttps://www.blogger.com/profile/15018226498388441368noreply@blogger.com