Hello, Earful Tower listeners, Oliver G here. This episode is brought to you by cooking with class.

Last week I mentioned a little bit about the sauce making class. Let me get into a little bit more detail of why I liked it.

Firstly, it was fun. I feel like in Paris you don't get to do many fun things. Like, you know,

I talked about it with the Notre Dame virtual experience where you feel like

you're going on a ride and that's what it felt like at cooking with class, strap on the apron,

sharpen your knife, you're in a small group.

I was in a group of three.

They can do as few as one and as many as ten, I think.

And we had a French chef with a French accent. Shout out to

Antonon, Antonin, Anthony, Antonin, can't pronounce it, but I could appreciate his cooking. And we made

chicken stock. We made fish stock. We made all the famous French sources. You know what? I actually met a chef

the other day and I talked to me about mayonnaise after I'd made my own. And he said to me, the one thing

he couldn't believe were that more people in life don't make mayonnaise for themselves regularly.

I said to him, how often do you make it? He said every two or three days. Imagine that. You could do it too

if you go to Cookin with class C-O-K-N with class just over the hill in Montmart. Exceptional classes.

And you can learn what they call the French mother sources in a hands-on French sauce making class in Paris.

You'll learn at least five sources in this four-hour class. A tasting at the end is included.

The class is in English and it really was exceptional. I promised them that Earful Tower listeners,

you guys would make bookings. Otherwise, they don't have to pay anything for being at the start of these

episodes. So the choice is up to you. You'd be supporting the show if you book a class, and I highly

recommend it. So check it out. Cook and with Glass. The link is in the show notes below.

Something that is almost impossible to narrow down, to cut down to the bare essentials is a topic like

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