(Please read the previous post- Manger Workshop- Remembering a Beginning to understand this one fully)
The Summer abundance workshop seems to be quite a hit, I have learned that this one is and has been the quick fill out of all the workshops for Mimi & Oddur Thorisson.
Our ‘Playing Restauranteur’ workshop was special, a new workshop but not a new concept. If you have followed Mimi’s blog or maybe read her cookbooks cover to cover you may know that her family presented the town of Medoc with a “Pop- up” a few years ago. They opened the many rooms of their home and transformed it to the ultimate French Bistro experience. Suddenly we were in the big leagues.
Oddur and Mimi separated us into two groups halfway through the second day, Team Lunch vs. Team Dinner. We then brainstormed what we would be presenting, how we would be presenting it, and which lovely sequence of rooms would we covet as our ‘French Bistro’. I was Team lunch. So I will focus on the epic course of events we took to make sure our meal was special, after all we were nearing the end of our great Mimi expedition. It needed to be epic, St. Yzans Style.
The lunch went like this…
We wanted a uniform… but that’s tres dificil to coordinate when traveling as strangers. So we fashioned ourselves in Oddur Couture as I like to put it. Soon he flew down the stairs with 6 chambray denim shirts. We looked Magnifique. It sold our unity!
First we served oysters and Champagne in the garden to get the pallet moving
We had the most appropriate music setting the mood of our French Bistrot. I used the Manger Workshop Playlist you can find on Spotify (It has become a close friend and first thing I turn to when prepping my meals)
We then brought our guests into the Green Room, a room where we had not yet dined for the workshop.
Roberta, a graduate of the International Butler Academy in Holland taught us how to serve, how to approach our guests, how to set the table. Serve left, clear right. Under her tutelage we turned our French Bistro Lunch into an extraordinary experience with seasoned staff.
Cool gazpacho took the helb as we sailed into the afternoon. Refreshing and lovely it truly took the summer solstice lunch to the next level, reminding us all just how much we missed tomatoes.
Next course was Asparagus a La Bismark… a favourite of Lady Bismark
Soon to follow was our Quaile stuffed with Foi gras. Served atop the wild asparagus.
Our desert was Crème Caramel, with the crunchy caramelized top we truly blew away our guests. Lastly we brought out Espresso with an extra piece of caramel candy to close the lunch.
We wobbled out to our guests once the espresso had been served. Mimi devoted an entire section of her latest book to ‘staff meals’ and although our staff meal was a bit more extravagant than they typically are (i.e., we feasted just as much as our guests did… wine pairings and all, immediately after each course was served). We grew just as most groups would, closer together laughing at the silly mess ups and enjoying each moment for what it was. We all agreed we would absolutely do it again. This was the first ‘playing restaurateur’ workshop, and if they present another, I advise you take it! It means more cooking time with Mimi & Oddur, more jokes and games. More secrets disclosed of the home, more moments to learn from.
Now this post has become quite long, as one usually does when chatting about St.Yzans Style and all things Mimi Thorisson. I came to Medoc as a fan and left with many friends. The Voyage to Mimi was well worth every minute of travel, every dollar saved, and every indulgence taken. Cheers Dear Reader, I hope you are inspired to bring a little Mimi into your life.