To see bass or not to Sea Bass

We got to sleep in a bit and not show at the kitchen till 10.00.  This day we were joined by 5 of the 8 South Africans who were doing a series of bicycle day trips out of the hotel; they let the 3 keeners go up hills and came to cook. We were making a ‘pudding’ of eggplant for starters and Sea Bass Stuffed with Fennel and onion and garlic, with chocolate fondant for dessert.

We now know how to professionally bone a fish and leave both fillets in the skin! I can make Chocolate Fondant cake. We learned the coolest way to mince garlic and I started responding ‘Oui Chef’ to everything Pascal asked of us, which amused him no end. We would make lots of things that seemingly didn’t fit the menu but when they arrived later they all made sense in the combinations. It was all very fresh.

We made nine fish for us and one for pascal and once again the waiters brought each dish and magically put it in front of the right person! More great talk and wine. 

Then the fab four went out to Avignon for the afternoon. We walked and walked and walked. A nap was called for then into town to an organized late dinner and late to bed.