La Roche-Posay, France

Another spectacular day……

In addition to the scrumptious components of yesterday’s breakfast, today we enjoyed the most gorgeously sinful eggs ever created…..and the only ingredients were fresh eggs scrambled in butter!

Today we took on frozen desserts and savoury breads.

The morning was spent baking our pastry shells from yesterday, making creme brulee, vanilla amarula ice cream and the smoothest sorbet that I have ever tasted.

We created and sampled contrasting breads: soft dinner rolls (melt in your mouth) and fougasse (a great dipping bread). It was a great experience being able to directly compare (taste) different types of recipes to see how each could best be used.

Our puff pastry was used to create a classic Napolean (or Mille-feuille). After lamb shanks (in Morrocan inspired sauce, falling off the bone) the passion fruit creme brulee was served with a raspberry sorbet – the contrasting flavours played beautifully against each other. To me, a well prepared creme brulee is absolute and undeniable perfection.