French students bake foreign food

%5BLeft+to+right%5D+Maria+McCright+%2719%2C+Taylor+Carlson+%2718+and+Erin+Lamberty+%2718+cut+into+their+b%C3%BBche+de+noel.+The+traditional+b%C3%BBche+de+noel+is+made+only+at+Christmas.
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French students bake foreign food

[Left to right] Maria McCright '19, Taylor Carlson '18 and Erin Lamberty '18 cut into their bûche de noel. The traditional bûche de noel is made only at Christmas.

[Left to right] Maria McCright '19, Taylor Carlson '18 and Erin Lamberty '18 cut into their bûche de noel. The traditional bûche de noel is made only at Christmas.

Kathryn Ikeda

[Left to right] Maria McCright '19, Taylor Carlson '18 and Erin Lamberty '18 cut into their bûche de noel. The traditional bûche de noel is made only at Christmas.

Kathryn Ikeda

Kathryn Ikeda

[Left to right] Maria McCright '19, Taylor Carlson '18 and Erin Lamberty '18 cut into their bûche de noel. The traditional bûche de noel is made only at Christmas.

Kathryn Ikeda, Co Editor-in-Chief

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French classes worked on a French food project and presented their dishes April 5. “It was really cool to try food from France because we don’t normally get to do that,” Abbie Gault ’18 said.

Students created side dishes, main courses, desserts and drinks. Melinda Nguyen ’18 created a “tarte au citron,” or a lemon tart. “We had to make two crusts because the first one really failed,” she said. “We couldn’t figure out what to do so for the second one we put aluminum and rice over it so it wouldn’t rise.”

As part of the project, students had to create a video of them making the dish, make a poster, and translate the French recipe into English.

 

 

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