Graham at the Cordon Bleu cooking school, Paris

Macaron making: at Le Cordon Bleu

Move over, Julia Child. I’m a graduate of Le Cordon Bleu cookery school in Paris now too – and I have the certificate to prove it.

The American chef took years to gain her qualification. Me, I got mine in 3 hours.

Yes, Damon and I are now qualified in making macarons. So, technically, Julia may still have the culinary edge on us, but hey. We spent a morning having great fun in the Parisian headquarters of Le Cordon Bleu.

We made two different types of macarons – savoury, in the form of cardamom and olive oil, and sweet, in form of apricot and cinnamon. I particularly liked the unusualness of the olive oil flavour in the former and the surprise of the chopped apricots in the ganache of the latter.

There were 16 of us in total, each doing his or her best with the egg white, ground almond and sugar mixture. I reckon ours turned out pretty well.

We are in Paris for the wedding of two friends, Michael and David (more of that another time). However, given that we’re here for the whole weekend, we signed up for a course at Le Cordon Bleu too.

“Technically, Julia may still have the culinary edge on us, but hey. We had great fun in the Parisian HQ of Le Cordon Bleu”

We got the idea from a travel programme fronted by IT Crowd actor Richard Ayoade last year. We aim to do something different each time we come to Paris, and as we watched the programme, we both knew instantly that we wanted to give this a try. I’m so glad we did.

Obviously, we managed to squeeze in a trip to some of our usual haunts, such as Galeries Lafayette, yesterday too. Then we headed off to the wedding.

It’s a pity Michael and David had arranged for a croquembouche for the evening. We had two big cooler bags of fresh macarons that needed eating. Mind you, I doubt they’ll go to waste…

This entry was published on Sunday, 10 July 2016 at 07:57. It’s filed under Food and wine and tagged , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

7 thoughts on “Macaron making: at Le Cordon Bleu

  1. Love your post! What fun. I did several months there about 20 years ago and absolutely loved it but to date, I hate to admit it but have never made macaroons. Can’t wait to see photos.

    Liked by 1 person

  2. So what do you add after your name now? LCB MA?

    Liked by 1 person

  3. Sounds like lots of fun. I have conquered many things in the kitchen, but never macarons, I have tried several times and failed miserably!

    Liked by 1 person

  4. Yummy! What a great idea. I’m headed for France this Saturday broken shoulder and all. I can sleep sitting up in Orleans as well as Oakland.

    Liked by 1 person

  5. Pingback: Bright ideas: lapin à la moutarde | A year in Périgord

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