Le Cordon Bleu Week #9

Lesson 25

Gnocchis au fromage a la Parisienne

( Parisian-style gnocchi with cheese)

Poulet saute a l'estragon, legumes presses a l'italienne

(Chicken sauté with tarragon, Italian-style vegetables)

Pommes meringuees, jus de framboise

(Apples with meringue, raspberry sauce)

Gilding the lilly here...

Can't wait to turn these "Italian" style vegetables in France, into Italian style vegetables in the US.

Lesson 26

Oeufs brouilles au saumon fume

(French-style scrambled eggs with smoked salmon)

Terrine de poisson chaude, sauce beurre blanc

( Hot fish terrine with beurre blanc)

Creme bavaroise a la vanille, sauce cafe

(Vanilla bavarian cream, coffee sauce)

Lesson 27 

Filets de daurade poeles au fenouil

(Sea bream fillets with fennel)

Pintade de Loue au chou

(Guinea fowl with cabbage)

Rezules ou rissoles aux poires

(Fried pear filled pears)

Bon Appétit!

Lesson 28

Salade de chevre chaud a la ventreche

( Warm Goat cheese salad with bacon)

Escalope de veau a la viennoise, pates fraiches en concassee de tomates cuites

(Veal Escalope "a la viennoise", fresh pasta with cooked tomato concassee)

_________

The month of August in Paris is for "Vacances" which is  where restaurant owners and shop owners  take a two week (minimum) holiday. The chefs also take advantage of it. Because of this, we have had some visiting chefs from Le Cordeon Bleus around the world.

 Sounds interesting in theory, but I prefer our french chefs! 

This past lesson was given by a chef from LCB Instanbul...his teaching style and plating was not exactly my  "taste", so much so that I am not going to be posting the pictures I took of his food, they just aren't worth it.

Today is the beginning of my last week at school. I can not believe it! We have Chef Vaca (phew!) for the last two demonstrations so all will be well again.