A day at Le Cordon Bleu  in Paris - the gastronomic delights of Le Cordon Bleu with langoustines, rabbit, ceps, golden chanterelles and black trumpets. 
Whenever I visit Paris, I always include some days at Le Cordon Bleu for culinary learning and pleasure.  A truly marvellous experience.

Le Cordon Bleu in Paris is the famous Cuisine and Pastry school designed to provide professional training in the culinary arts and inspiration for all ‘passionates’ of French gastronomy. The school’s foundation is based on the principles of French culinary excellence, offering a variety of courses at various levels with its programs designed to train future leaders in the hospitality industry.

It is located in a beautiful building in the 15th arrondissement at 8 Rue Léon Delhomme, 75015, Paris.  Just walking in the door is exciting with the foyer displaying culinary books and products, all with the imprimatur and logo of the school.

A typical day starts at 8.00am in the student foyer with freshly brewed coffee, croissants and jam, after which, we head to the kitchen classroom where the Chef demonstrates the dishes for the day. This day, Chef Marc Chalopin, is teaching us all about terrines; there are ten people in the class from various countries – England, Canada, France and me from Australia.

The terrines we prepare are:

• Pressed langoustine and salmon with vegetables

• Mushroom terrine with porcini mushrooms and a hint of garlic

• Aspic coated chicken with country bacon and Chablis wine

• Country terrine with rabbit livers

The translators are quite remarkable, they are excellent translators and competent cooks, but not chefs; this day ours is an Australian woman, Julie from Sydney.  We listen, watch, take notes and ask questions. Marc uses the freshest, most delicious langoustines, salmon, ceps, crème fraiche and vegetables.  Terrines completed we break for a brief lunch.  Returning to the student kitchens we prepare our own terrines under the watchful eye of Chef Marc with language assistance from Julie.  After many more questions, notes and much chopping, we have finally prepared and cooked our terrines.  The whole day is a wonderful learning experience, and to cap it off, we enjoy the results of our hard work tasting the final products and comparing our terrines with each other.  A very professional looking lot of terrines they are too!

It is a wonderful day and we learnt a great deal.

By the by, the terrine, takes its name from the French terre, for earth, after the earthenware vessel in which it was traditionally baked.  It is a loaf based on meat, fish or vegetables that have been cut into small pieces, or finely minced into forcemeat, similar to what we know as pâté.  Terrines may be savoury or sweet, with dessert terrines including fruit, nuts, chocolate, cream and cheese.

The beauty of terrines is in the flavour combinations, the colours and stunning effect when sliced and served, the added bonus that they are made the day before they are required.  Depending on their ingredients, they may be served as an appetizer, an entrée, a luncheon dish, a main course, or as dessert.

They are great for entertaining, providing one course pre-prepared well before your guests arrive.