Le Cordon Bleu 法國籃帶廚藝學校 II

已經是半年前的事了，現在想起才post. 這次上法國籃帶廚藝學校的課，是一些跟French Authentic Regional Culinary Arts有關。這一次上課，雖然身份有點不同，但我還是小學生似的，滿心歡喜，期待又興𡚒的上課去。跟以往一樣，我都是非常enjoy 上課跟學習的。

這次的Master Chef 叫 Patrick Terrien, 他的簡介如下：

Executive Chef Patrick Terrien, has been a member of the prestigious team of LE CORDON BLEU chefs since 1989. His experience includes the restaurant "l'Aubette", the "Hôtel Royal" in Évian-les-Bains and the "Hôtel Inter-Continental", where he worked as Chef Saucier and then Sous-Chef de Cuisine under the guidance of Chef Charles Janon, with the Inter-Continental Hotel group. The main highlight of his career was working as Sous-Chef de Cuisine in the Nikko Hotel's restaurant, under the direction of world renowned chef, Joël Robuchon. Throughout his career, Chef Terrien has touched many aspects of the culinary world, including a teaching position at the Tsuji Academy in Osaka, Japan. Later, he became Chef de Cuisine of the private club "Le Grand Cercle" in Paris. Patrick Terrien owned a restaurant in the City of Tours which wasawarded one Michelin star. In Third place in the "Concours du Club des Toques Blanches", and recipient of the Prosper Montagné Club's "Diplôme du Mérite Culinaire" in 1984, Chef Terrien is also an honorary member of the Tsuji Academy, and co-author of "La Cuisine de Tourangelle", based on the cuisine of his native region, "La Touraine".

Chef Terrien 給我的感覺很親切，有爺爺的感覺，這幾天他不停的叫我''Madame...Madame.." 現在我一看到這個字，由其是法國發音的，就想起他啦。他很耐心的教授我們，得到他的讚賞令我開心了好幾天。令我卬像最深的是這個

Provencal-style braised lamb shank, Swiss chard gratin

這次更學會了把整隻鴨劈開，做成2味，鴨肶，鴨胸的菜，全副鴨骨再剁碎肴湯煮汁。我出盡全力去劈鴨骨，大廚看到我說：‘madame, 你力氣真大，很有energy，做chef 很好' 哈哈。其實我累透了，哈，感覺像在大海裡游泳游呢!

還有一些大廚做的菜，全部都很美，一定要post 一下：

拿証書是開心，但也有種不捨的心情，這麼快課程就完結。

每一位大廚都有他們的特點，從他們每一位身上都能學到一點東西，真的得欣賞他的廚藝以及教學方法，有一顆喜歡跟人分享的心，這樣的人，才會不停學習，不停進步。

很希望有多一些這樣子的課，因為。。。。。我就是喜歡上煮藝課。。。 =D