::sous.chef::

 playing the sous chef role at friend's kitchen...

 cooking the french classic lapin au pruneaux bière, rabbit meat cooked in prunes and beer. such a simple recipe and yet yield a complex flavorsome and earthy dish.

 baking a leek pie as a side dish to go with the rabbit.  this dish is not new to you...

 cutting the foie gras and store bought pain d’épices.  this is a total new way of savoring foie gras and it's such an interesting way with the spices from the cake. you enjoy every bite even though the cake is way too sweet to your liking...

learning how to make croissant aux amandes is like a dream come through. you some time crave for this and the only place to get this is from a french bakery in scheveningen. even then the bakery only sell this on saturday.  you're happy that now you have your hands on these, you can recreate this any time.  you're grateful to a friend who shares the tips and know-how and allow you to help her composing this...

you're served with this four cheese platter besides the dishes where you helped above.

anyway, you're a happy sous chef for the evening and ending the evening with a bloated stomach.