The last chef we're discussing in class is Daniel Boulud. Our instructor met him through friends at his restaurant and she remembers that time fondly. She even said that he gave her a tour of the kitchen. Our lunch for the class consisted of parmesan baskets with herbed goat cheese, wild mushroom and barley soup, spaghetti squash, alsatian potato gratin, marinated lamb chops with two sauces, grand aioli served with vegetables and shrimp, bacon wrapped belgian endives, waldorf salad and chocolate ginger pound cake with ice cream. Our starters was the parmesan baskets and aioli with vegetables and shrimp. The parmesan baskets were easy, mild and tasted great. The grand aioli is basically homemade mayonnaise but done a little differently then just mixing some oil into your egg yolks. Garlic cooked in water until soft and you also poach an egg (the whites are set but the yolk isn't) and then add everything to the blender and drizzle in the oil. So a little different but th