Well, today dealt with the fruits of an earlyish trip to a
local fish market at Sanary Sur Mer (pics). 

On the menu we had :-

Anchoidade - and anchovy paste to serve with vege
'batards'/sticks,

aioli (Garlic Mayo) to go on croutons for the soup,

Brandade de Morue (Cod Puree), which could be served
as a whole dish like a shepherds pie but with fish,
whereas we just used it for an entree,

The main dish for the day being 'Bisque bouille safranee',
Mediterranean fish with sun potatoes, croutons and
aioli in a fish soup (aka bisque) - see pic.

I will say that cooking with a star chef is interesting -
he has high standards to maintain, and checked our
fish filleting etc for bones and such, before allowing
it to be used.
Another reason for this is we are not only cooking
for ourselves, any 'leftovers' are used to help feed
the staff of the hotel, and there's about 30 of them
(not all at once, on rotation/shift), but it wouldnt
do for us to inflict injury on them. I dont know what
they eat usually - ? leftovers from the restaurant
gastronomique or the bistro

To finalise our meal, we had a passionfruit sorbet,
with raspberry coulis, fresh raspberries in the leftover
creme patisierre from yesterday

Tomorrow, we can expect a somewhat simpler repast,
Aubergine Caviar, Stuffed onions, tomatoes and zucchinis,
followed by Lavender flavoured creme brulee

We had 5 'extra's in the kitchen today, 4 x Americans who
were visiting for the day, and an extra lady from the
local region brushing up on skills/learning a new recipe
or two - it seemed a little more cramped, but we all got
along, and from the Hotel/cooking schools pov, a paying
guest is a good guest (one of the reasons the cooking
school started was that the nearby car racing circuit of
le Castellet was closed down, and they needed something
else to keep customers coming, as well as the spa. )