At the end of our first week at the Escoffier level we held our first buffet. Every dish wash beautifully crafted and served in small dishes or very small spoons which we collected from a special store room (allowed in for the first time) and then placed on glass or slate platters. We decorated the tables with silver baubles and black granules, we added candles and were allowed to use some beautiful candelabra. All the regular staff working in the dungeon (that’s the underground section of the Ritz hotel) was invited and intelligent comment given on every dish. I was very pleased when the Secretary of the school returned to finish off a few shot glasses of my beautiful Rose Cream Custard. Here is our menu:-

- Rose cream custard with fruit coulis and fresh fruit

- Violet cream brulee with fresh raspberries

- Crème brulee

- Caramel apple crumble (with little stewed apple balls to decorate)

- Very small tomatoes stuffed with miniscule cubes of different vegetables

- Potatoes with truffles and Reblochon cheese au gratin

-Veal lasagna with herbs

-Fillet of Pork marinated in balsamic vinegar and grenadine (wrapped in puff pastry)

-Sauteed foie gras with gingerbread curls, blueberry compote and blueberry sauce

-Scallops filled with truffle slices and ginger parmesan biscuits

-Sea urchin tongues with celeriac cream and Dublin Bay Prawn Jelly served in clean sea urchin shells (of which the needles hurt like hell if you get on in your finger) and placed on red salt crystals

Not bad for a mornings’ work by three students and our singing chef! Our turn to impress the patisserie and boulangerie students who keep us supplied with our daily bread and our great daily cakes (cannot buy better anywhere in Paris!)

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