For the recipé click here:
For a few moments this morning I thought I was going to have to deal with a double booking. Not the kind where you find you are booked for two different tours in two entirely different places at the same time, but one you turn up to your destination and find that another group is already there.
This morning I led an eager group of Australians to the Atelier de Sylvie, a cookery school where they were programmed to create a profusion of profiteroles. But when we arrived, we found an equally sized group already crammed into the little cooking class. For a couple of seconds I wondered how I was going to deal with it, until the head of the first group heaved a camera onto his shoulder and with a wink and a grin called:
It turned out that our cooking class was going to be televised and I was dammed glad that I had thought to wash my hair this morning. Five minutes later I was miked-up and ready to translate the charming Sylvie, the owner and chef of the atelier.
The morning turned into a riotous affair, doing what the french do best, (and australian TV presenters do worst apparently), cooking and tasting delicious patisserie. In fact the presenter’s choux buns were so bad that we had to take them out of the oven twice in order for the camera to effectively film the astonished expressions on the assembled cooks, and the grimace on the face of Sylvie!
“Il est le plus mauvais client que j’avais jamais eu dans cet atelier” she exclaimed, and the camera trained back to me to capture the translation. Struggling to contain my laughter I explained that perhaps that was better left untranslated, but no-one was having any of it:
“He’s the worst client that i’ve ever had in my atelier” I explained, and once the the camera man had finished snorting, he demanded we re-run the whole sequence. The presenter bravely bore the ridicule!
As the morning drew to a close we left the atelier, each holding a box laden with choux buns and chouquettes. (some more professionally looking than others!), calling
“Bon Apetite”, to the cameras as we went!
For the recipé click here, and for the method, click here!