Foie Gras and Truffles

Today I had 3 demos, which involved about 9 hours of sitting in the same room but it was worth it because they were all fantastic.  In cuisine we learned how to prepare an appetizer of foie gras and pig's trotters, then a main course of stuffed cabbage and a delicious apple flan dessert.  Then in pastry demo, we worked on savory petit fours; mini-pizzettes, pate rolls, cheese straws, and all sorts of little treats.  Then we had an amazing guest chef from Le Doyen, a 3-star restaurant here in Paris.  When the translator passed out the recipes, I was hugely disappointed.  Spaghetti with cream sauce and ham???  Sweetbreads with cream???  A coffee pudding??? I almost left before the demo even started.  I am so glad I didn't.  The "spaghetti" was handmade and the most delicious I've ever tasted.  The chef delicately lined a rectangular mold with it, then filled it with ham, a tasty chicken mousse.  Then he reached under the counter and pulled out a HUGE bowl of black truffles.  The entire class squealed in delight.  "I'm sure we don't get to each taste one," said a friend sitting next to me.  Sure enough, we each got to taste a decent sized chunk of truffle.  (Side note- they run about 600 Euro per kilo).  All of the other courses he whipped up were amazing as well.  

Desperately wanting to try Le Doyen...

Attached are pictures of chef's pasta creation, as well as my Plaiser cake from yesterday, which chef called "a complete catastrophe"