Blick’s Christmas Party 2017

After long hours of hard work to finish up the year, the Blick team indulged in a French cooking class at Dish Du Jour with French chef Sebastien Piel.

We learnt to cook popular French dishes such as Poulet Chasseur and soufflé, and learnt how to flambé.

Sebastien had some interesting cooking tips for us.

• Who knew cutting the heart out of garlic will leave your breath smelling like roses!
• You can leave herbs in the sun to dry for an hour then put them in a plastic bag with holes and they will last a month!

French cooking wouldn’t be complete without bubbles throughout the experience!

Bon appetite!

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