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A highlight of our stay (4.8/5)
Plum Lyon Teaching Kitchen的点评
点评：This was such a fun thing to do! It was one of many highlights during our stay in Lyon.
Founder and owner of Plum Lyon, Lucy Vanel (American married to a Frenchman), was such a gracious host, and we were also fortunate to have had a very good group of eight cheerful folks from (mainly) North America, and Asia. The interactive cooking class was conducted in English, at a manageable pace.
We enjoyed everything.
We enjoyed the visit to the vibrant Croix-Rousse market, watching Lucy pick out fresh seasonable ingredients (check out the photos).
We enjoyed discussing and planning the menu for the day, based on our purchases at the market.
We enjoyed prepping the meals together as we chatted, joked and laughed in the kitchen.
We enjoyed our light lunch of millefeuille of beetroot, pâté en croûte (Richelieu and Porc Forestier) and baked, melted Mont d’Or Chaud. Yum!
And we certainly enjoyed what we had spent the entire afternoon prepping for - the finale, our dinner.
So in the evening, we all sat down for a joyous meal in the intimate setting of Lucy’s elegant family home.
We had our entrée of courgettes, pumpkin/potimarron purée and Trompettes de la Morte champignons/mushrooms; our plat principal of duck breast with red wine sauce; an assortment of delectable cheeses; and last but not least, tarte tartin for dessert. Burp.
It was a fitting celebration of our excellent teamwork in Lucy’s lively kitchen, under her careful guidance.
Alas, our class in mid-October was the very last of the one-day workshops called “Market Tables”. So if you are a slightly more serious cook, you may like to sign up for the seasonal five-day programmes. But do note that attending the intensive week-long programme would probably mean spending at least ten days in Lyon if you are planning to fit in some sightseeing and other fun, touristy activities. Just so you know.
Highly recommended!
Founder and owner of Plum Lyon, Lucy Vanel (American married to a Frenchman), was such a gracious host, and we were also fortunate to have had a very good group of eight cheerful folks from (mainly) North America, and Asia. The interactive cooking class was conducted in English, at a manageable pace.
We enjoyed everything.
We enjoyed the visit to the vibrant Croix-Rousse market, watching Lucy pick out fresh seasonable ingredients (check out the photos).
We enjoyed discussing and planning the menu for the day, based on our purchases at the market.
We enjoyed prepping the meals together as we chatted, joked and laughed in the kitchen.
We enjoyed our light lunch of millefeuille of beetroot, pâté en croûte (Richelieu and Porc Forestier) and baked, melted Mont d’Or Chaud. Yum!
And we certainly enjoyed what we had spent the entire afternoon prepping for - the finale, our dinner.
So in the evening, we all sat down for a joyous meal in the intimate setting of Lucy’s elegant family home.
We had our entrée of courgettes, pumpkin/potimarron purée and Trompettes de la Morte champignons/mushrooms; our plat principal of duck breast with red wine sauce; an assortment of delectable cheeses; and last but not least, tarte tartin for dessert. Burp.
It was a fitting celebration of our excellent teamwork in Lucy’s lively kitchen, under her careful guidance.
Alas, our class in mid-October was the very last of the one-day workshops called “Market Tables”. So if you are a slightly more serious cook, you may like to sign up for the seasonal five-day programmes. But do note that attending the intensive week-long programme would probably mean spending at least ten days in Lyon if you are planning to fit in some sightseeing and other fun, touristy activities. Just so you know.
Highly recommended!
翻译：这真是一次非常有趣的体验！也是我们在里昂期间的众多亮点之一。
Plum Lyon 的创始人兼老板 Lucy Vanel（一位嫁给法国人的美国人）热情好客，我们也很幸运地遇到了八位来自北美（主要是）和亚洲的快乐朋友。互动式烹饪课以英语授课，节奏适中。
我们非常享受整个过程。
我们很喜欢参观热闹的红十字市场，看着 Lucy 挑选新鲜的时令食材（看看照片吧）。
我们很享受根据在市场上购买的食材讨论和制定当天的菜单。
我们一边在厨房里聊天、开玩笑、大笑，一边一起准备食材，其乐融融。
我们享用了清淡的午餐：甜菜根千层酥、酥皮肉馅饼（里舍利厄和森林猪肉）以及烤蒙多尔热奶酪。美味极了！
我们非常享受整个下午精心准备的晚餐——最后的重头戏。
晚上，我们齐聚露西优雅的家中，在温馨的氛围中享用了一顿丰盛的晚餐。
我们的前菜是西葫芦、南瓜/小龙虾泥和炸蘑菇；主菜是红酒汁鸭胸；还有各种美味的奶酪；最后，当然少不了焦糖苹果挞作为甜点。嗝。
这顿晚餐完美地庆祝了我们在露西充满活力的厨房里，在她悉心指导下，展现出的出色团队合作精神。
可惜的是，我们十月中旬的这堂课是名为“市场餐桌”的一日工作坊的最后一期。如果您是一位更专业的厨师，不妨报名参加我们季节性的五日课程。但请注意，参加为期一周的强化课程可能意味着，如果您计划在里昂观光游览并参与其他有趣的旅游活动，那么您至少需要在那里待上十天。特此告知。
强烈推荐！
Plum Lyon 的创始人兼老板 Lucy Vanel（一位嫁给法国人的美国人）热情好客，我们也很幸运地遇到了八位来自北美（主要是）和亚洲的快乐朋友。互动式烹饪课以英语授课，节奏适中。
我们非常享受整个过程。
我们很喜欢参观热闹的红十字市场，看着 Lucy 挑选新鲜的时令食材（看看照片吧）。
我们很享受根据在市场上购买的食材讨论和制定当天的菜单。
我们一边在厨房里聊天、开玩笑、大笑，一边一起准备食材，其乐融融。
我们享用了清淡的午餐：甜菜根千层酥、酥皮肉馅饼（里舍利厄和森林猪肉）以及烤蒙多尔热奶酪。美味极了！
我们非常享受整个下午精心准备的晚餐——最后的重头戏。
晚上，我们齐聚露西优雅的家中，在温馨的氛围中享用了一顿丰盛的晚餐。
我们的前菜是西葫芦、南瓜/小龙虾泥和炸蘑菇；主菜是红酒汁鸭胸；还有各种美味的奶酪；最后，当然少不了焦糖苹果挞作为甜点。嗝。
这顿晚餐完美地庆祝了我们在露西充满活力的厨房里，在她悉心指导下，展现出的出色团队合作精神。
可惜的是，我们十月中旬的这堂课是名为“市场餐桌”的一日工作坊的最后一期。如果您是一位更专业的厨师，不妨报名参加我们季节性的五日课程。但请注意，参加为期一周的强化课程可能意味着，如果您计划在里昂观光游览并参与其他有趣的旅游活动，那么您至少需要在那里待上十天。特此告知。
强烈推荐！
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