Andrew & Esther - Through Our Eyes Archive
Our Thoughts

March 21, 2007
Gourmet Cuisine Catastrophe
Esther and me with ArnaudThe school where I’m taking French offers all kinds of classes, from languages to ceramics to dancing. A few weeks ago I was overcome with inspiration when I learned they also offer a series of cooking classes. My former roommate (affectionately known as “The Beast” to close friends) had always set the bar high when it comes to the fine art of food preparation, and the few tips I picked up from him were enough to wet my appetite for more.

Here at last, the perfect scenario was presented to me. I could take the cuisine gourmande course once a week with Esther, allowing us both to explore the art of fine French cuisine. And given that the class is in French, I could learn how to cook and how to speak French at the same time.

Just over a week ago was our first class. On the menu was Magret de Canard son Jus au Miel et Thym (duck with a honey/thym sauce) and Risotto aux Bolets (mushroom risotto). The appetizer was an salad of herbs served in a bowl made of parmesan cheese, dressed with a lemon/celery/tomato relish. Our teacher, a successful French chef named Arnaud, dove right in beginning with the honey and thyme sauce. We quickly learned the key to a good sauce (as the French are known for) is time!

I probably picked up about 20% of what was said (and that may be a bit generous) but with Esther translating much of it, and simply by viewing what Arnaud actually did, I understood most all of it. We even took pictures and video of much of the process so we could replicate what he was doing.

One disappointment was that we weren’t actually doing the whole process ourselves. It was one big group meal, with Arnaud doing most of the work but talking us though it and answering questions. Basically a glorified TV cooking show, the big added benefit being that you get to eat the meal when it’s all done!

feasting with the classIt was truly excellent. Knowing we had to put what we learned into practice immediately, or we would never try it, Esther and I prepared on Saturday with a big grocery run to prepare the gourmet feast for some special people.

We went through the list of who might be blessed by our charity, and struggled to find people who were available. And if they were available, we realized they either didn’t eat meat or had other particular food needs that our gourmet feast couldn’t qualify for. But then, the epiphany came. Esther’s parents live under an hour away, and would likely be a “safe” place to try our hand at gourmet cuisine (though we were quite confident we could pull it off.)

We arrived and dove right in, sprawling groceries and pages of meticulous notes across their kitchen. Things started out wonderfully with the salad, though only 1 of 4 parmesan bowls came out properly. We got the sauce simmering immediately, knowing it would take upwards of 2 hours. Both the sauce and risotto seemed to begin just as they should.

But then things took a turn for the worst, as we noticed the sauce becoming thicker and thicker, when just the opposite was to happen. We read and re-read the recipes, adding the other ingredients…but things just weren’t going well.

We forged onward nonetheless, but grew more concerned when the risotto seemed to be growing more and more the consistency of oatmeal – not quite how it had looked in class.

We cooked the duck, and with our ever-supportive dinner guests eagerly awaiting the main course, quickly served the duck and risotto drizzled with the sauce. Well actually, the sauce was supposed to be drizzled, but the tar-like substance had to be scooped onto the plate in a less-than-elegant fashion. The risotto-mash also was frightening as we served it onto the plates.

Gourmet CatastropheWe nervously sat down, and after interceding mightily for God to touch and transform the mess before us, we all dove in. After a moment or two of silence, the first chuckle emerged from across the table. It soon grew into hysterical laughter (though Esther may have been sobbing and laughing at the same time) as we found the tar-sauce had actually hardened and was now encrusted on the duck. A sauce should not crunch!

All in all, it was far from the gourmet feast we had expected. We double-checked the recipe and our notes, and just couldn’t figure out what went wrong. Fortunately, Esther’s parents were great sports about it, and after the initial shock, Esther and I didn’t take ourselves too seriously so we were able to move on.

With that said, we were frustrated that it didn’t work out, and resolved to put Arnaud to the test. So this past Monday (class #2) we brought in photos of our gourmet cuisine disaster. As the class reacted to the photos, I put the finishing touch on our presentation by unveiling the pan we had used for the sauce (with an inch of the “sauce” hardened on the bottom) and exclaiming “c’etait une catastrophe!” (quite thrilled to be breaking my image as the quiet non-French speaker in the class!). We had decided not to clean it to enhance the dramatic effect.

Arnaud calmly pulled out a knife and sliced off some of the hardened tar and tasted it, quickly determining we simply had needed to add more water, and that as a result it was burned. He also gave us a few pointers on the risotto, so we’ll see how it goes next time around.

This past Monday was our second class. Arnaud made us Coquilles St Jacques, a seafood dish I would never touch normally but truly loved. And for dessert, Moelleux au chocolat et sa crème anglaise, a mouth-watering mini-chocolate cake that isn’t cooked on the inside so the warm chocolate spills out when you cut it open, surrounded by a delightful vanilla crème (English cream).

This time around, we took more copious notes and asked more pointed questions. I’m quite sure we can pull off the dessert and cream on our own (famous last words, I know!). The St Jacques will be some work…we may decide to try it on our own first. Or maybe we'll switch the ceramics class...