Le Cordon Bleu Week #6

We're cooking now!

Things have really started to pick up with a couple practicals a day and I am feeling like I am back in my routine.

This demonstration we got to cook rabbit! 

That poor bunny rabbit was subject to all kinds of jokes by the Chef..he put a carrot in his mouth right before he chopped his head off!

Lesson 13

Artichauts poivrade a la Grecque aux legues printainiers

(Poivrade artichokes "a la Grecque" style with spring vegetables)

The translator who was from England kept saying "Wabbit". 

I spent the whole class trying to figure out if he was joking or not..

Lain a la moutarde, pommes sautees a cru

(Rabbit with mustard, sautéed potatoes)

And here is my wabbit!

This is pre-brushing with mustard sauce, but I had to snap a picture before the chef got a hold of it.

We were required to cook the offals (heart,liver,lungs). Let's say I won't be cooking these again unless they are for my dad : )

One student wasn't there for the practical so the Chef cooked her rabbit and did a very contemporary plating

Petits pot de creme vanille, the et caramel

(Vanilla, tea and caramel custard cups)

with Chef Loussard's hand..

Lesson 14

Poches au court-bouillon: Troncons de colin poches, sauce hollandaise

(Poached in a court-bouillon: Poached hake steaks with hollandaise sauce)

And for mine...

Meuniere: Sole meuniere

("Meuniere": Pan fried sole with nut butter sauce)

Lesson 15

Panes et frits: Goujonnettes de sole, sauce verte

(Breaded and deep fried: Breaded strips of sole, green sauce)

Escalope de saumon a l'oseille

(Salmon escalope with sorrel)

Braises: Filets de barbue Duglere

(Braised: Brill filets in white wine sauce)

A traditional plating

A contemporary plating

And a Mollie plating!

Lesson 16

Beignets de gambas, sauce tartate

(Deep fried jumbo shrimp, tartare sauce)

The batter was so fluffy and crisp!

Saute de veau marengo, pommes fondantes

(Veal Marengo with fondant potatoes)

Look closey, that is a deep fried egg on top!

Clafoutis limousin ou clafoutis aux fruits de saison

(Cherry or seasonal fruit flan)

We made the fried shrimp for our practical, and I wasn't able to take a picture before they were all eaten.

But I did snap a shot of the view out my window while cooking ...