Week 13

First full week back and it seemed like the longest week ever.  lots of cooking and learning possible exam dishes.

 

January 9th Day 52 AM: Cooking

more puff pastry, everyday puff pastry is apparently what will be happening in the next few weeks. a very simple lunch today of roast bacon with potato cakes and colcannon sauce.  no vegetable or puddings today :(

  • Roast bacon with colcannon sauce

  • Beef cheek bourguignonne

  • Cantuccini (almond biscuit)

  • Choux pastry 2

  • Pate feuiletee (puff pastry)

 

Day 52 PM: Demonstration

  • Homard a la thermidor

  • To poach a chicken

  • Vol-au-vent a la reine

  • Vol-au-vents- how to shape

  • Charlotte Montreuil

  • Macarons de Nancy

Vol-au-vent a la Reine

Vol-au-vent a la Reine

Homard a la Thermidor

Homard a la Thermidor

Charlotte Montreuil

Charlotte Montreuil

Macarons de Nancy

Macarons de Nancy

January 10th Day 53 AM: Live Kitchen

today was the first time that we would be cooking downstairs in the live kitchen to actual paying customers, we were all a bit nervous and unsure on how it will go. but it was a good experience as we saw how a restaurant service works, the prep work that needed to be done beforehand and the actual cooking process for each order, and the plating of the final dish.  taking what we have learned upstairs and applying to a restaurant situation downstairs.  it was also great to interact with the customers and get immediate feedback on what we have cooked.

  • Beef cheek bourguignonne

  • Buttered kale

  • potato puree

  • coffee and chocolate paris brest, warm caramel sauce

 

Day 53 PM: Theory

we learned about poultry, the different types, what to look for when buying poultry, PREPARATION and cooking methods for each.  and we went over all those points with game and shellfish. 

January 11th Day 54 AM: Cooking

The seafood pithiviers was quite delicious and impressive to see the layers when you cut through it.  but the real winner is the champagne sauce.  I would just make this sauce to pour on anything really.

  • PATE FEUILETEE (PUFF PASTRY)

  • Seafood Pithiviers

  • Sauce Champagne

  • White chocolate and red fruit trifle

 

Day 54 PM: Cooking

first time making consomme, lot of work and preparation to make this clear yet flavorful soup.  it is interesting but not sure if i would want just a clear soup with some julienne vegetables.

  • Consomme julienne

  • PATE FEUILETEE (PUFF PASTRY)

January 12th Day 55 AM: Demonstration

  • Asian consomme

  • Herb crusted trout fillets with lemon beurre blanc

  • Canard au muscadet

  • Galette de Rois

Asian Consomme

Asian Consomme

Canard (Duck) au Muscadet

Canard (Duck) au Muscadet

Herb Crusted Trout

Herb Crusted Trout

Galette de Rois

Galette de Rois

 

Day 55 PM: Cooking

  • Lemon posset with green grapes in lemon thyme syrup

  • Galette de Rois

  • PATE FEUILETEE (PUFF PASTRY)

  • To poach a chicken

January 13th Day 56 AM: Cooking

more puff pastry.  vol au vent was quite tasty but my puff pastry this time did not turn out so well, it had big cracks.  i will need to practice this to try to get a better rise and shape.  lemon posset was ok but didn't see how the green grapes added to the dish.  and the macarons are not real macarons and remind me off bad chinese almond cookies.

  • Vol-au-vent a la reine

  • Broccoli

  • Lemon posset with green grapes in lemon thyme syrup

  • Macarons de Nancy

 

Day 56 PM: Demonstration

  • Asperges, sauce hollandaise

  • Crabe garni

  • Magret de canard au gingembre et cassis

  • tranche des fruits

Jackie Wong