A few days ago, the classroom of my dreams, Clarke Kitchens in SoNo, invited a dynamic duo to teach a cooking class. Two friends and culinary masters came together to create an evening of memorable experiences. Chef Jean-Louis of Restaurant Jean-Louis in Greenwich, president of The French Culinary Academy USA and Chopped Champion 2012 showcased three wonderful savory recipes during the course of the evening. While master chocolatier, Eric Girerd, owner of L’atelier du chocolat in NYC and vice-president of The French Culinary Academy USA created four mouthwatering desserts for us to observe and savor.
The theme: Chocolate! YESSS!!! I must be in heaven! 
The camaraderie between the two masters was lighthearted and mischievous. It immediately put us all at ease. Of course, the chocolate martini (made with Godiva liquor and vodka) we were handed as soon as we walked in may also have something to do with it. Hee! Hee!
Chef Jean-Louis cooked delicious sautéed foie gras and foie gras terrine, served with dark chocolate duck sauce, and garnished with a delicious milk chocolate tuile. Would you ever imagine foie gras and milk chocolate working together? I was pleasantly surprised with the genius of this flavor pairing.
Sea scallops seared in pure white cocoa, served with champagne truffle sauce, served over risotto with chocolate nips was another wonderful composition. The scallops were juicy and delicious, the truffle sauce - its perfect compliment, while the risotto made the dish hearty as the cocoa nips added a surprising crunch!
Chicken Osso Bucco with butternut squash, pimento and extra bitter chocolate mole sauce was my favorite savory dish of the evening! Gorgeous and meaty chicken legs, lovingly seared and then meticulously cooked in a divine sauce made with red wine, chicken broth and various other herbs and seasonings was to die for.
Chef Girerd made a chocolate panacotta, a chocolate mousse, a chocolate truffle with truffle mushroom and a very unusual and memorable verrine of red beet mousse and extra black chocolate mousse. The verrine had just won best dessert award at an international dessert competition held by French Culinary academy in Paris a few weeks ago. How precious that we got the composer of that dessert to make it for us in person!
It was truly an honor to watch chef Girerd at his craft. His immense knowledge in the realm of chocolate and desserts is apparent. He handled various forms of chocolate with such finesse and ease. His passion was truly inspiring. I was left day dreaming about how amazing it would be to train under him!
