Cooking with Elisabeth

Chevre chaud salad with mustard and olive oil dressing, a tomato flower, and crushed walnuts drizzled on top.
Petite pastries with diced tomatoes and sprinkled with province spices and mustard. Cider to drink and a bread basket - of course.

Last Friday my grammar/theater teacher - Elisabeth - held a cooking class for 12 students. Throughout the day we learned how to cook french cuisine - salty pastries, chevre chaud salad, sauteed endives with cream gravy wrapped in ham, and chocolate mouse. We also got a book with all the recipies so that we can prepare these delicious dishes back home.

Though it's very unlikely that I will be cooking such gourmet food when back in the States, it's nice to know that I can at least prepare something if the occasion presents itself!