Jennifer, her friend Jim and I all took a fancy French cooking class this weekend at L'Academie de Cuisine... the course was taught by Patrice Olivon, a great French chef with experience cooking at the White House and sous-cheffing on Iron Chef America: Battle Dungeness Crab, among other things. 
We cooked an elaborate 8 course meal and learned a lot of neat tricks and methods. Let me know if you want the recipes. I have to type them up. Our favorite was the shrimp bisque, followed closely by the basil ice cream. Check it out!
Leek and sundried tomato terrine with champagne vinaigrette and black truffles:
Shrimp bisque with seared scallops and shrimp, a crunchy Kataifi covered shrimp and chive oil:
Garlic tuile piped with Roquefort/goat cheese mousse, frisee salad and caramelized walnuts:
Tart tatin with irish creme caramel sauce and basil milk chocolate ice cream
Mini key lime pie (mignardises)
Smoked salon on brioche (canapes):
Phyllo dough stuffed with Merguez sausage and roasted red peppers:
Leek and sundried tomato terrine with champagne vinaigrette and black truffles:Shrimp bisque with seared scallops and shrimp, a crunchy Kataifi covered shrimp and chive oil: Turkey breast stuffed with veal mousse, wild mushrooms and chestnuts, with sweet potato French fries and spinach flan
Garlic tuile piped with Roquefort/goat cheese mousse, frisee salad and caramelized walnuts: Tart tatin with irish creme caramel sauce and basil milk chocolate ice creamMini key lime pie (mignardises)