We made a delicious quiche - using goat cheese as a significant part of the filling, with eggs and confit tomatoes.
Me whisking eggs for the quiche
The beautiful quichesWe also did a wonderful roasted sea bream, served with zucchini flan
Fish slice and stuffed - please note my knife skills. I also did a good job of deboning and scaling - according to our Chef teacher (Fredo - not sure of his French name)
We didn't eat any of the food on the day (aside from necessary "quality control") so took home bags of food to enjoy. Luckily our apartment in Paris came with a fridge, so we ate it over a couple of days.
G and I with our bounty
Me bruleeing up a storm