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Winter 2010

Greetings from The Culinary Traveler!

"This wonderful tour was a once-in-a-lifetime experience, beyond anything I had imagined. For one week, I was the honored guest at a magnificent chateau with beautiful grounds, and I was the culinary student of Chef Guillaume Fornasier in his charming French teaching kitchen. We had the opportunity to explore the beautiful coastline and fascinating villages. Every meal was outstanding. It was all perfect!" --Michele Abernathy

"The tour was an experience that far exceeded my expectations, both culinary and otherwise. Truly unforgettable!”
--Melisa Wilson

Join Us For Our Next Culinary Adventure!

We would love to have you join us for our next tour: July 5 -- July 10, 2010.

Chef Guillaume will be teaching again and the week promises to be filled with unforgettable food and great culinary adventures! You can view all the details for our next tour on our website. Click here to view the website.

Below you will find more information about our chef as well as some highlights of his visit to Los Angeles this past fall. Please feel free to forward this newsletter to those you think might also be interested in our tour. Also, you can now visit us on our Facebook page--details are below.

Happy New Year!


Christy Adams and Susan Dearing Co-Directors, The Culinary Traveler

Chef Guillaume Fornasier is one of the best chefs in the region. He prides himself in using only the very finest, locally-grown organic ingredients, and combines them in original ways which enhance their natural flavors. Classically trained at some of the top restaurants in France, including the famous Michelin 3-star La Tour d'Argent in Paris, Chef Fornasier is extraordinarily talented, charming and creative.

Our chef, Guillaume Fornasier, began his culinary career when he entered culinary school in his early teens. In his late teens, he traveled to Paris to find work and immediately landed a series of jobs in top restaurants including La Maison Blanche and the famous Michelin starred La Tour d’Argent. Guillaume also did his military service as Chef for the Minister of Culture before moving back to work in one of the finest restaurants in Brittany, and then again eastwards to work for Chef Georges Blanc.

Guillaume’s food is like he is: inventive and uncompromising. Guillaume disapproves of the many shortcuts used today, even in highly-rated restaurants, and prefers to work as a private chef and teacher because of the freedom it allows him to create new dishes without conforming to commercial pressures.

In his cooking, Guillaume chooses only the best and freshest local seasonal ingredients. He combines them in unexpected ways and considers it the highest compliment when told that his food has been surprising. His enthusiasm is contagious, and whether you’re a novice or an experienced cook, when you’ve taken a class from him you can’t wait to get into the kitchen to cook!

This past fall, we brought a taste of Brittany to Southern California. Chef Guillaume Fornasier visited Los Angeles for two weeks in October and gave several cooking classes during his stay. Over 60 people participated in the classes or attended the memorable "Taste of Brittany" evening event where Guillaume prepared a gastronomic feast of "little plate" tastes of his cuisine. The classes filled up quickly with waiting lists for most classes. Below is one of the recipes from Guillaume's cooking classes--a decadently delicious bite of "Juste Cuit au Chocolat." We hope someday to again bring Guillaume back to California!

Juste Cuit au Chocolat (Just Baked Chocolate)

Ingredients :
3 eggs
1/3 cup granular sugar
3.5 ounces 70% dark chocolate (Guillaume prefers 70% Lindt chocolate)
6 T. butter
1/3 cup flour
1 T. unsweetened cocoa powder
3 T. milk

Equipment:
1 ½ inch round silicone molds or mini-muffin pans

Break the eggs into a bowl. Add the sugar and mix with a whisk. Melt the chocolate and add the butter ; mix well. Pour melted chocolate into the eggs and sugar and blend. Add flour, cocoa powder and milk . Butter the molds and place batter inside filling to the top of each mold. Bake at 400 °F - for 4 -5 minutes. Serves 4 - 6. Note: batter can be made several hours ahead of time and refrigerated until ready to use.

Visit The Culinary Traveler's Facebook page and become a fan. View photo albums of our Brittany tour, Guillaume's cuisine and his cooking classes in Los Angeles this past fall. Click here to view our Facebook page and become a fan of The Culinary Traveler!