Monday we made a bunch of 'gateaux de voyage' translated as travel cakes, as they don't need to be refrigerated. They include fruit cakes, pound cakes, and anything that has high amounts of fat/sugar/alcohol that helps to extend the shelf life of the cake. Chef was even telling us about how some 80 year old fruit cake sold at auction in the UK a few years ago. We were harried to finish them (I think they went off to the restaurant or the freezer) and I didn't get to try the English fruit cake and raspberry cake I made.
Tuesday we took a class field trip to go visit the wine cellars at the famous Taittinger winery in Reims, Champagne. Its interesting to learn all the painstaking work that goes into bottling some bubbly.
The different sizes of bottles they use. And here I thought Magnum was the largest!
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