On fait la cuisine!
Students had the opportunity to explore French culture through cuisine during an atelier pâtisserie, a pastry workshop, with Chef Christine! Following the chef's directions, they prepared a tarte tatin (an apple "upside-down" tarte) from start to finish. While the tarts were baking, Chef Christine explained the delicate process of making caramel au beurre salé (caramel made with salted butter), a staple of desserts in Bretagne. After clean-up, students enjoyed the "fruits" of their labor! It was an enjoyable opportunity to improve their French while learning more about the region of Bretagne.
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