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Six months after setting off for France, Joe Cole has proven he's learnt a thing or two. John Foster went to find out more...
Lille loanee Joe Cole has used a brief visit to parent club Liverpool to show off his new culinary repertoire, whipping up an exemplary French toast that is said to have left his former team-mates “dazzled.”
“This is a great opportunity to show the gaffer and the lads how much I’ve learnt in France”, Cole told FourFourTwo.com.
“I used to think there was only one kind of toast,” he said, “and you made it by putting bread in a toaster.
“But it turns out you can make toast in a pan with an egg and cream batter, a bit of maple syrup, some cinnamon, and a dusting of icing sugar.
“Small differences, but it’s still toast at the end of the day.”
The former Chelsea playmaker explained that he felt his breakfasts were stagnating a bit in England.
“Earlier in my career I’d do things like try and make a smoked salmon kedgeree with crispy fried shallots and a mustard jus, when the most anybody wanted was a bun.
“I found myself falling back more and more on pop tarts and supermarket muesli. It does the job, but it’s not the sort of breakfast you want to serve up to people day in, day out.”
Pundits in England have long considered Cole to be more suited to a continental style of breakfast, though the player himself admits to having had some doubts before his move to France.
“It was a big step. I had to get a place to live. I had to learn the French word for whisk. I thought it would take me a bit of time to find the eggs, but it turns out there’s a special shelf for them in the fridge.”
Asked for his opinion on Cole’s culinary skills, Lille team-mate Pierre Bosquet commented, “C’est magnifique, mais ce n’est pas le toast.”
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