Food in Provence (and elsewhere)

… time to make yoghurt:

And some school related homework… On Friday we were shown how to create a paper “cornet” to be used as an ad hoc piping bag to drizzle mayonnaise over the braised lettuce. I had to be shown a couple of times by the chef so I practiced at home. I’ll have to watch carefully at the fish stall in the Ste Cecile market to see if this is how they produce their paper cones for prawns, scallops and the like.