Posts by Plongeur

We have a couple of stagiaires in the restaurant most of the time; at the start of the summer one turned up all the way from Grenoble, took one look at the flat they live in (for free), said it wasn't good enough and just left.

Do you mean a fumet, a fish stock? A fumé is something that's been smoked.

We serve it at room temperature with bread (pain de campagne - rustic loaf) and a few dried fruits (raisins, apricots for example) to decorate the plate and a few salad leaves (again really for decoration). You need to take it out of the...

Just done this at cookery school and in the restaurant with chef; make your détrempe and let it rest 20-30 minutes, take your butter out meanwhile and flatten it between two sheets of silicon paper and make sure it's the same consistency...

You need to read the labels carefully. EU law requires that the country of origin is *somewhere* on the box, so you get some GIANT stickers saying 'Conditioned in France' and the company name and adverts and so on, and then a tiny little...

I work in a restaurant in France and the last box of 'French' chanterelles I worked on actually came from Russia...ditto cepes, giroles, pieds de mouton, trompettes des morts, you name it - mushrooms here now almost exclusively come...

I asked my chef who did his time in boucherie, and he says they must mean paleron - he's never heard of taleron.

I work in a restaurant in Avignon, France, where the Chef took a deliberate decision not to try for a Michelin star; sure, one might come his way but the price (in cash terms) of the service, quality of plates needed and so on,...

Anyone have any recommendations? Just started at school today and want some software to keep track of what I learn. I have Microsoft Access and see there are a few templates for that, although most seem to be concerned with making pretty...

I'm in Avignon, as in the song 'Sous/Sur le Pont d'Avignon/On y danse...'