Lesson 9
Omelette aux fines herbes
(Mixed herb omelette)
Poulet roti and son jus
(Roasted Chicken and jus)
Techniques et presentation d'une jardiniere de legumes et des fonds d'artichaut
(Techniques and presentation of garden-style vegetables
and turned artichokes)
The garden vegetables are sitting on a turned artichoke bottom. Whenever I have bought artichoke bottoms in the states, I always get the frozen ones. Never again, I will always prepare them this way, it's too easy and fresh.
Lesson 10
Saumon grille, beurre emulsionne a la ciboulette
(Grilled salmon, emulsififed butter sauce with chives)
Carre de porc roti aux herbs, pommes Byron
(Roasted Pork with herb crust, bryon potatoes)
The french cook their pork well done, no pink for them. Seems a little crazy considering they hardly cook their steaks...
Profiteroles glacees, sauce chocolat creme Chantilly
(Choux pastry with ice creme and chocolate sauce, Chantilly cream)
I usually just have a teeny tiny bite of whatever the chef has prepared so I at least know what flavor/texture is the standard. The eccentric germ freak in me comes out when I watch the glovesless assistant plate the food while acting like a lunch lady serving mashed potatoes.
I threw every care aside for this dessert!
Lesson 11
Paupiettes de veau bourgeoises
(Stuffed veal rolls with glazed vegetables)
My picture I took was blurry, sorry : (
Lesson 12
Supremes de volaille farcis, sauce et champignons
(Stuffed chicken breasts, sauce and mushrooms)
Here is mine!
Don't judge the mushrooms; we are learning how to turn every vegetable and some are easier than others!
But do notice the sauce, I am really starting to get a handle on making sauces and love them! I don't think the Chef plated his with enough...
Terrine de canard aux pruneaux et a l'armagnac
(Duck terrine with prunes and Armagnac)
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