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2022 Calendar

2023 Calendar

Online French Courses

If you want to keep working on your French or support the school, our teachers are available for Skype lessons. All the details available here:

Learn French Online

Testimonial about Online Courses

"Before this year of the pandemic, the best immersion school I have attended the Ecole Des Trois Ponts. I attended two times and each time my french improved. Now, of course, it is not possible to attend the school. What is possible is online lessons by skype or zoom.
I needed a challenge and decided to try the online program. It has been very rewarding. Having a personal french coach has been, tremendously, helped me with my weak areas. So, if you have a love of the french language and want to grow, I encourage you to start the online program".

Kyla, New-York. USA

One recipe teached while a doable cook travel with us

Seasonal fruit aspic and decorative plate garnish

A fine recipe from the 3 Ponts! And a bonus tip from our in-house Chef!

Historically, meat aspics were made before fruit- and vegetable-flavored aspics or jellies (UK) and gelatins (North America). By the Middle Ages at the latest, cooks had discovered that a thickened meat broth could be made into a jelly. (Wikipedia)

INGREDIENTS for 4 servings

3 or 4  different types of seasonal fruits

Juice of ½ lemon

60 g brown sugar

1 nob of butter

1 or 2 teaspoons toasted sesame seeds

1 tablespoon strawberry jam

1 tablespoon woodland fruit jam

1 tablespoon apricot jam

1 tablespoon rum

2 gelatin sheet

Preparation

Here is one of the fantastic recipes you can discover and learn while a cook travel in France with us. Let's start!

  1. Cut all the fruits in a small dice of 5 mm on each side.  Place in a large bowl and sprinkle with lemon juice.
  2. In a sauté pan, make a clear caramel with the brown sugar.  Add the fruits to the pan, keeping the flame high enough to evaporate the fruit juices.  Add the strawberry jam.  When you reach the desired consistency, add the gelatin sheet (pre-moistened in cold water for 15 minutes).  Pull from the flame and add the rum.
  3. Fill molds with this mixture. Chill.
  4. Dilute the woodland fruit jam with a little water. Repeat this process with the apricot jam.
  5. On a plate, make some decorative swirls with the two jams.  Place the fruit aspic on top of the swirls. Sprinkle with toasted sesame seeds.

Bonus tip from the chef

Honey and dried fruits can add an extra touch.  For the decoration, chocolate and vanilla dessert creams give a good result.