5.18.12: True Bleu

As they say in the funny papers, you have to get back on the horse that threw you so today Julie treats me to a Market Tour/Market Tasting/Culinary Demonstration at none other than Le Cordon Bleu. By the end of this six-hour extravaganza of fresh French cuisine we are chortling like Julia Child, completely delirious on asperges sauvages with hollandaise and caviar, blood sausage, ash-dusted cheese, cherry tomatoes, black truffles, chervil, quail eggs, pork rillettes, ripe melon, rhubarb tart with almond cream, and about a thousand other tasty delights… Although Victor made us nervous at times, under the capable eyes of Chef Patrick #1 and Chef Patrick #2, no chickens were dropped on the floor during the making of this blog post!