Le Cordon Bleu Tops the Chart!

What was my favorite part of our trip to Provence, France and Geneva, Switzerland? Hands down, cooking school! Within the first week, we spent 2 1/2 days in Paris, primarily eating very well, doing the tourist thing and revisiting sights we have seen a half a dozen times during our seven years living in Europe. It simply felt good (and comfortable) being back on the continent as we remembered what we most enjoyed during our travels. Before heading south to Lyon for the Rhone River cruise, we spent the morning at Le Cordon Bleu Paris making chocolate macaroons.

The class began by selecting from the 12 cooking stations and getting dressed in our aprons and hats. Chef Eric Verger demonstrated the mixing and baking process, to include using a pastry bag to press the cookie dough into perfectly round half dollars. The most important instruction was to not overmix the dough or the cookies will crack during baking. I took copious notes during the demonstration, intending to get this right the first time.

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