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Posted on May 10, 2026 by pianomd

To my shock, when I checked in with Air France I discovered that we were ticketed not for Friday but for Thursday! What a shock. I had to scramble to pack and close up the apartment. Fortunately our reservations for dinner at the Ferrandi school of cooking were on Wednesday- as it turned out our last night in Paris. I have a few photos to share of that dinner.

The school itself is huge with massive kitchens and classrooms in a multi-story building. Degrees are given not only in cooking and baking, but in serving and hospitality. This is the dining room called Le 28. The address is
28 rue de l’Abbey Gregoire.

Over three hours- which was way too long especially since we wanted to get home to finish be packing- we were served 5 courses. Our waiter was the nicest young man who spoke perfect English. He was in his first year training in hospitality.

Here is is talking with the people T the table next to us.
The first course- a delicious something that I can still taste – velvety smooth- but I can’t say what it was.
My second course was a carpaccio octopus with various fruits and nuts. The octopus was sliced paper thin making an outstanding salad. Note the sculpted leave cookie sitting on top.
This was quail followed by a white fish. (Maybe we had the fish first) and those are mashed potatoes in the small crock pot. The quail was a first for me.
Those are green and white asparagus beautifully shaved and green pea puree. These were good but not great. What followed however was great- the desserts.
Lemon tarte
A plate of 4 red berry whipped desserts
And to top it off- a plate of scrumptious chocolate samplings.

Enjoy the rest of the spring and summer – with our wonderful Cape fresh air and good food. No matter where we go, it’s a win!!

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About pianomd

Retired medical doctor; a proud grandmother; have degrees in music, medicine and medical anthropology; love to travel. Live with my husband in New England and Paris. Love music, used to play the piano, and love to think of myself as a writer... but that remains to be seen.
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