Wednesday night, chef Richard came to our place and kept us all busy preparing a meal.
The fish course had a nice white fish plus calamari. Robbin got to eat most of the calamari, which was a bit rubbery for my taste.
Dessert was goat cheese baked in chesnut honey and basalmic vinegar. I took a self timer shot of all of us, though I didn't manage to get David into the picture.
On Thursday, we went to La Mirande in Avignon, where we had a cooking lesson from Chef Christian. The menu included boned guinea fowl. Starting from a slit in the neck, the chef turned the bird inside out and removed most of the bones.
He called for a volunteer to bone one of the birds, and nobody else spoke up, so here I am working on a bird. On the right, I'm holding one of the birds after it has been stuffed and tied up for roasting.