During our vwin.com徳赢网press trip to Saint Malo,in Brittany,作为我们行程的一部分，we were fortunate in having a cookery masterclass on Brittany specials with Michelin starred Chef Luc Mobihan at Ecole Du Gout,一个可爱的商店，你可以在那里购买苹果酒和葡萄酒，在商店后面的楼上有一个烹饪学校。
在这节课上，我有我最喜欢的博客，这让我的经历更加美好，桑德拉来自蛋糕威士忌，,and Omo & Eulanda from Hey!dip your toes in.
In our session,我们被教导如何用波尔多制造金融家，as well as how to prepare lobsters and then cook them in several ways.布列塔尼的黄油，顺便说一下，太神奇了，我甚至带了一些回来！!
从金融家开始，Chef Luc taught us the methodology in making the batter perfectly and how to fill each cavity in the silicon mould.他半填了一些覆盆子和一些没有我的好处（浆果过敏），并把它们放在烤箱里，而我们转移到龙虾大师班。
I have never cooked lobsters myself,only ever eaten them in restaurants so this was a first for me and quite an experience.
First he showed us (with lobsters who were still alive) what to look for in a good lobster.主要提示是检查头部和身体之间是否有间隙。我确实被移动的龙虾吓了一跳，但很快我就被迷住了，不敢吱吱叫。
在把所有不同的部分都放进沸水里煮，卢厨师教我们用龙虾做三道不同的菜。ensuring no wastage of it at all.
我们被教导如何制作龙虾通心粉和里加通尼，Lobster bisque with fresh micro herbs and pan fried lobster with wild asparagus and a saffron sauce which was out of this world.
We got to try micro herbs and wild asparagus which were both so amazing!我们还吃了漂亮的布鲁塞尔芽花。
All 3 dishes were spectacular and it was interesting to see the way in which a Michelin star chef dressed up a plate to make it look artistic and beautiful so we definitely gained so much knowledge from the course.
当他教我们如何做龙虾时，we were treated to some amazing sparkling wine from the Loire Valley.
As for the financiers.哇哇哇。So gorgeous and so easy to make too!I will definitely make them sometime soon.
如果你打算去圣马洛，it is really worth organising a cooking class with Chef Luc in advance.这是一个从米其林主演的厨师那里学习技巧和奇妙体验的好方法。It is also a superb way to see how best to use seasonal produce.我当然希望我能找到一些野生芦笋，因为它是天堂。
The Cooking class with Michelin Star Chef Luc Mobihan 2h30 40€/per person
Please book either online athttp://www.lebeurrebordier.com/jean-yves-bordier/l-ecole-du-gout/or calling +33 (0) 299201720 and for information of the classes please visit:http://www.cave-abbaye.com/ecole_du_gout_4.htm