Ferrandi Anglo - the next generation

Last Thursday I went out dining with Joan and Andrew. They are both readers of my blog and current Anglo students at Ferrandi in Chef Sebastien's class. We wanted to check out the tasting menu at Ze Kitchen Galerie, which received its first Michelin star this year. The 7 course menu was amazing, although we found the use of ginger, lemongrass, coriander and lots of foam became a little repetitive across the menu, and somehow in my memory the combinations of spices and condiments had been a bit more creative in the past. One of the desserts was so good, that I ordered it a second time a la carte after the end of the menu. It was "glace chocolat blanc - wasabi, pistache - torrone, jus de the vert" (white chocolate ice cream on pistachio-wasabi sauce). Trop trop bon.

By the end of the meal and a good bottle of Chablis I felt sorry for the two for having to get up the next morning early for the cuisine class. So Andrew came up with the idea to invite me to join the class for the regional menu at Ferrandi the next day, which was a day off for me. I was so excited about the idea, and hoped chef Sebastien would not have any objections.

In the middle of the night, 8:30 am, I received Andrew's SMS, that everything was o.k. I was so happy to have that opportunity ! I joined the class at noon, and as they were late (nothing has changed compared to last year ;), I could sneak around in the kitchen and watch the students work and chat with them about their experience for an hour. Some had just finished their first stages at the same restaurants I had, and it was fun to hear about their impressions. Of course I also took the opportunity to share with Chef Sebastien all my up and down adventures of the last months. 

Check out the current Anglo class below, some great talents among them, you will certainly see them in a couple of years on magazine front covers when they have become famous chefs. From left to right : Eldar, Chef Sebastien, Amanda, Andrew, Chris, Joan, Julie (both hidden), and Felipe.

And this is the menu that I was lucky to taste, based on specialties of the Charente-Maritime region. I was amazed to see what the students were able to create after just a couple of months training, and I admire Chef Sebatien's everlasting energy to teach people who don't even know how to hold a knife within a couple of months the foundations for this passionate profession, over and over again every year. Chapeau Chef !

   

   

Dear Anglo 2007/08 class, thank you for the invitation, the great menu and the opportunity to spend time with you. It was a great pleasure to meet you. Good luck for the exams and your cooking career !

Comments

[Sydney]

It must have seemed odd, that there have been so many events and stories for you from where they are to now - that just 12 months ago you were them. So much transition makes time stretch very long and at the same time very quick.

[Bolli]

Wahrscheinlich war Dein Essen bei Ferrandi besser als in ZeKitchen, bis auf den doppelten ( hihi!!!) Nachtisch natürlich!!!!!!!!!!

PS: Ich bin bekennender ZeKitchen Nicht-Fan!

[Genny]

Hi Ulla, this is Genny one of the Johnson & Wales students from last year. I was just saying hi, and that I follow along in your blog all the time. I wanted to tell you that I might be visiting Paris for 3 days sometime at the end of May, and I was wondering if you or anybody else would love to meet up while I am in Paris. Let me know and if you have anybody's e-mails from last year could you forward them to me? Thanks, talk to you soon.

[Andrew Froug]

We loved having you, Ulla! Glad to have had not only one, but two meals with the ever-famous Miss Ulla Bosse.