I thought I would give you all a glimpse of the kinds of dishes I have been making at the French Culinary Institute so far. If any of these pique your interests, let me know and I’ll post the recipe.

Clockwise from top left:

-Grilled steak served with pommes pailles and lemon parsley butter
-Quiche Lorraine made with caramelized onions, gruyere cheese and bacon
-Breadcrumb-coated flounder with red pepper sauce and herb mayonnaise
-Pear tart with almond cream and apricot glaze
-Puff pastry fruit tart
-Orange and cinnamon fritters