Monday morning, 8AM in the pastry kitchen. Chef Antoine hands out the recipe that says “Douceur Impressionniste”. What’s the meaning of the name I ask and the answer I get is that it’s a sweet kind of dessert that was inspired while he has been in nature, seeing a beautiful combination of colors in the landscape. In his head he came up with this recipe, each part taken from a different place, and put together like that for the first time. It sounded like a complicated 4 layers cake, and this is exactly what it was, but it came out wonderfully and beautifully after all the hard work. We also made souffle which looked good but it was very far from the classic souffle and I wasn’t crazy about the outcome as it is. Was cool to see how the souffle rises in the oven, the excitement in class was undeniable.