At 8:30 AM, I arrived by taxi to Le Cordon Bleu. Chef Patrick Caals led a group of Americans and Canadians in the classroom style setting. He prepared a 3 course meal in the front of the classroom while the "students" watched in old wooden riser style chairs. He cooked through noon and served all courses in small portions. He only spoke French, but there was a British English translator that repeated everything the chef said. The chef was very funny and wanted us to keep saying "we chef" whenever he gave an instruction! 1st Course: warm foie gras, split pea puree, lightly smoked sauce
2nd Course: pike perch with a scrisp skin, couscous with currants
3rd Course: fruit tartare with peppermint, Campari sorbet
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