January 14, 2009. Mexico. ECOLE DE CUISINE.

Gilles FeFort is his name. Last evening he cooked dinner for us, and what a good chef he is. He prepared dinner while we sit around the counter drinking champagne and eating pate. While he cooks, he talks and tells us what he is doing and what he is using in the preparation. It was very festive and gay. The menu was provided along with the recipes so we watched to be sure he was following the recipe. He and his wife opened the restaurant/cooking school in 2000 in Bucerias, and the first thing they did was build the dining room and kitchen for the restaurant, and they have operated like this school every since. He cooks when he has six customers, up to a maximum of eighteen, and so far they are still in business. He is French and his wife Margarita is from Mexico City. They met and married in Southern California and they have three daughters, two who joined us at dinner last evening.

Before our very eyes, be made Quiche Lorraine, then popped it into the oven. Beef Fillet in pepper sauce was next, also the sauce for the meat, followed by Raspberries Jubilee while the meat was setting. I did not know much about setting beef. I thought it just had to wait until the next course was ready, but no, that was a plan. When all the food was ready and the quiche artfully arranged on the plate, we adjourned to the large dining table, where one by one the courses were served by the daughters and wife. The food was wonderful and the setting elegant. We will certainly return to Gilles kitchen for another dinner. The first people to make reservation get to chose the menu for the evening. Next time we will choose something very complicated. It was a lovely evening indeed. Now tomorrow we travel home, where the weather will be cold. But I always love to go home!!