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Place navigation on the left of the screenCan’t believe I now have two aprons and two chefs hats from attending cooking classes two times in a row.
The last one on French Bistro Cooking was truly superb! First, I get to rediscover a cuisine that is famous for its snob appeal (excuse me, what is cuisse de grenouille again?) you also get to twist your tongue just saying it and you’re not even sure if it’s right. Then, we get to learn it first-hand from a jolly chef named Jean-Pierre Migne who was game enough to share us some of his expert tips and secrets.
Chef Migne, who is married to a Filipina, heads the kitchen at one of the metro’s much-acclaimed, most romantic Euro-Continental restaurant, Le Bellevue. Situated on the 27th floor of the Manila Diamond Hotel, this is the best spot to view Manila Bay in all its splendor and Manila’s thousand flickering lights at night.
French cooking uses a lot of wine and cheese. Our lessons for that day were the stuff $100 Valentine dinners are made of, and by taking the class, you can now impress your loved one and cook gourmet food in the privacy of your own home.
We were taught how to make -
Gratinated Oysters and Mussels with Mushrooms and Garlic Herbed Butter
Fried Camembert and Crabmeat in Pocket-Phyllo Paste with Mesclun Salad
Pan-Fried Chicken Breast Stuffed with Parma Ham and Emmenthal Cheese, on Pont Neuf Potato
Flambeed Strawberries with Green Peppercorns and Basil with Vanilla Ice Cream
French cuisine is truly refined and elegant and we were lucky to learn it all from a master Frenchman himself who also kept us amused with his humor and witty kitchen anecdotes. Among the precious cook’s lessons we got from Chef Migne: Don’t use salt with seafood because it is salty already. Always cook on slow fire when simmering food. The speed of cooking, the power of the gas, the quality of the pan …. affects the recipe. Your cooking should reflect your style of eating.
A shout-out to the bloggers (and fellow foodies!) who joined me in this class:) Am shown here with Nina, author of the fab travel blog Just Wandering
Also…. Christine, the author of the excellent food blog Gypsy Soul and Mrs. Awesome Planet Rache 
Not in photo is Marielli.
I forgot to wear my toque here but I like this photo. Makes me look like a certified culinary arts professional 
Wearing an apron and nothing but… is also sexy, don’t you think?
Stumble It!
[...] Big thanks to Christine for the photos. Read Marielli’s entry about this here. Ajay has also written about it in her blog. [...]
Grabe, miss ko na yung food lol
Grabe! More food! And yung set-up and food presentation looked so elegant. Whenever I see set up like that I know I can expect those food to give me a palate overload of excellent taste.
hmm, surely cooking frogs legs and snails can’t be that difficult!!!!!!! Oh, don’t us Brits just love the French!! But the thought of you just wearing just an apron………..
maybe one to many ‘just’ in there…
Wearing an apron with nothing underneath is sexier. Hahaha. I really wish I could’ve joined you. You really flambeed (sp?)!? Awesome!!!
I didn’t have an anniversary weekend. I had to work. ARGGGH! Please let me know if there’s another cooking class. Sana Thai cuisine. Ooooh I love that.
You look great Ajay!
I loved reading your take on the class. I really had such a nice time not just learning from Chef Migne, but meeting all of you too.
Thanks again!
Aww. I’m not in the group pic. I wish I didn’t leave so early.
It was nice meeting you!
Thanks:) Hope to see you all again Nina, Christine and Marielli!
Ferdz, that was a nice post about Khmer food you made in your blog!
Ouch! I apologize Lawrence for doing something to your manly imagination;)
Hi Toni, demanding pala ang work mo. But the though of the Wifely Steps in an apron (less) mode is also delish
[...] The year was a memorable one because bloggers were now part of The Action. Just look at the product launches, food fests and numerous events we had to attend.There was also the extra income I got from blogging that’s good enough to buy me a laptop already. I wonder where that one went? Heh. [...]