Last Tuesday Moulinex Cleverwood with the agency had managed to raise a score of bloggers for a culinary cooking class at the Workshop of Yves Mattagne in Brussels. There were also many French bloggers as bloggers Dutch.
After the brief presentation of Moulinex, it was divided into three groups (based on the electrical plans of work that interested). The food baskets were hidden as not to influence our choice. I headed to the mixer because I'm always looking for the most powerful camera to my spice powders and pastes.
The three groups had cooked, under the leadership of Chief Francis Moray, input a cream with mushrooms with scallops with truffle foam and Jacques, our group had prepared a steak Tartar and for dessert we had apple and fig clafoutis.
Happiness mood sharing and openness to the other were the watchwords of the evening. And to close the evening, we were offered the Fresh Express unit to a grating and slicing I've already used to make fried potato and salad (cucumber slices and shredded carrots).
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Last Tuesday, Moulinex With The agency Cleverwood got together around twenty food bloggers for a culinary workshop at Atelier Yves Mattagne, at Brussels. There were both French and Dutch-speaking bloggers present
After a brief presentation, we split in three groups (according to the electrical appliance that we were interested in). The ingredients were hidden so that we were not influenced by them. I went towards the mixers, since I’m always on the look out for the powerful mixer for my spice powders and pastes.
The three groups cooked, under Chef François Moray’s guidance, as starters a boletus mushroom soup with scallops and a truffle espuma, we made steak tartare, and an apple and fig clafoutis for dessert.
Good humour, sharing and openness were the keywords of the evening. To end the evening, Moulinex, gifted us the Fresh Express and appliance to chop and grate that I used to make röstis and salads (cucumber rondelles and grated carrots).
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