Worried that chips and dip just won't cut it for your French guests? Fret no more and come to the Atelier Apéritifs Chics Parisiens
Learn from the world-class chef, Elisabeth Quesnay
, and impress les français
with your new skillz
We met up with Elisabeth to discuss last week's menu choice.
CEA: So Elisabeth, or should we call you Chef Quesnay?
Elisabeth: Oh no, call me Elisabeth - pas de souci!
CEA: Merci! Well then Elisabeth, what is your favorite apéritif chic parisien?
Elisabeth: Hands down, the rouleau de jambon! (stuffed ham roll)
CEA: Sounds délicieux! Now, we know your recipes are top secret, but may we ask which award-winning dishes you included in the atélier last week?
Elisabeth: Bien sur! Anything for CEA! It was a tough decision, but I decided to teach students how to make my famous Mignons Canapés Roses, as well as Raisin et Roquefort, Tomates Cerises
Saucisson et Compté, Canapés au Canard and Pruneaux et Chèvre.
It was quite an evening, if I do say so myself.
CEA: Merci beaucoup Chef Quesnay, we mean, Elisabeth, for this exciting look into the wonderful world of French cuisine!
Fall 2011 CEA Paris students get ready to dig in!
Elisabeth Quesnay is the Student Services Assistant as well as an instructor of French at the CEA Paris Global Campus (that is, when she's not cooking up mouth-watering apéritifs chics with CEA Paris students!)