Well, its a paupers dinner for me tonight

I'll sit here with my bread, cheese, some jambon (ham), and a
banana...

... What's the catch ?

Well, ok, I did have a 3 course lunch, all made by (us), and some
things like saddle of lamb we've prepped/marinated for Thursday

So, today, we made

Tapenade,
Fougasse (read onion tart), served with a light salad for entree, (see pic)

a stuffed saddle of rabbit, served with pommes fondantes (sauted
potatoes then finished in stock), and tatin de tomates (see pic),

then a 'croustillant', think like a thin wafer/brandy snap with thyme,
which we 'stacked' with raspberries and creme partissiere (see last pic)

So, ah, don't feel sorry for the bread/cheese supper I'm having ;-)

Tomorrow, its off to the fish-markets early, to procure fish etc for
lunch, two of the menu items are a cod puree, and mediterranean
fish with sun potatoes, croutons and aioli in a fish soup

Our chef/instructor, is Rene Berard (not Mr or 'chef', he uch prefer's
just 'Rene', no allo allo jokes please), a 1 Michelin star gent, who
has recently passed his hotel kitchen onto his son (but still keeps an
eagle eye on proceedings) - he loves teaching, and although we won't
graduate with a Michelin star, his recipes are going to go down well
I suspect at home (specially after Thursday when I've mastered lavender
flavoured creme brulee, Matt !!!)

Last bit for today - nothing is wasted - tops/tails of veges and the
lamb backbones are boild for stock, some extras - I think pig's ears
for gelatine, the tomato skins and seeds etc we didnt use .. mind you,
apparently the stock simmers for 8-12 hours !!!