Genevieve arrived a little later, the other participant in this morning's class. Philippe escorted us around Les Halles market place, a trail of 'Bonjour Chef' followed him as he walked the aisles. I was introduced to Madame Sibilia who posed with chef for a photo. Madame Sibilia is the queen of Les Halles and a personal friend of Mr Bocuse. A very important lady when it comes to gastronomy in Lyon.
Chef purchased the lamb for this mornings class from Boucherie Trolliet, a master butcher who has been inducted into the prestigeous MOF in France, as a result he wears his blue, red and white collar with pride, announcing to all who see him the prestige he holds in his industry. Philippe selects perfect seasonal artichokes, onions, carrots and tomatoes from the market - inspiration for today's class.
Philippe is relaxed in his kitchen, he has an easy way with him and encourages Genevieve gently as she prepares her first artichoke, 'tres bon' he says to her. The menu today is Coulis of artichoke, croustille of potato and chorizo, and wokked lamb with carrot and liquorice jus. Philippe speaks pretty good english so a french cooking class is a real possiblility for food lovers visiting Lyon.
After Genevieve left, Philippe set the table. We ate and chatted, enjoying deconstructing flavours and sharing our passion for food.
I gotta say that AJ didn't put on much of a show in the Ashes Test on the terrace this afternoon, his bowling was off form but his batting was a different story. Gosh we must look hilarious to the at least 50 apartments who look onto the terrace. I often look up into the stands to see our neighbors peering through their windows.
We were in expert hands from the time we arrived. Cours des Loges kind of feels like home we are welcomed so warmly, it's lovely. Romain, the Sommelier, looked after me well with a Pommery Champagne to begin with and wines to follow suited to the gastronomic delights put before me. AJ gave the foie gras brulee a bash and again decided that foie gras was not his thing.
Langoustine was next, then frog's legs poached in garlic cream. Full marks to AJ for giving them a go and surprise, surprise - he loved the frog's legs. I think he actually surprised himself.
Next came the sea bass in a buttery pool of foam, served with tonka beans, and new-born artichokes, spring onions and turnips. The sea bass was a tad underseasoned, my only gripe for the night - I'm beginning to sound petty.
We both had tender, pink pigeon stuffed with black truffle for main course, there was nothing not to like about it at all, and nice to taste pidgeon for the first time together with AJ.
Then came the cheese trolley. JR, you thought the cheese plates in France were crazy, you should see the trolley version. Our waiter cut slivers of cheese off wheels and rounds. I was feeling decidedly full by this stage so could not give it my full adoration, but what I did have was superb. I had not tried a fresh Charolais cheese before so it was good to make a new discovery, it was mild and creamy.
The first dessert - yes you heard me right, was like a deconstructed raspberry tiramisu. You will see what I mean by the picture below. Hidden behind the raspberries, under the lid, is a heart of sweet marscapone.
The second dessert (like we needed a second one) was called 'Sensations about Cacao Grand Cru - self explanitory I think.
'Petit fours Madame?' Are you kidding?
We had an exceptional meal and I declare chef Anthony Bonnet to be a rising star in a constellation of greatness.
