Picture this: the swish, swish, ziz, zaz, of knife sharpeners creating the perfect chef's knife blade. Crisp, newly ironed chef's coats and aprons being tied with perfect knots, fish scalers and bearnaise sauce whisks ready to perform, whispers of step-by-step instructions on how to sear a rabbit saddle, and hair nets in place. These were the sounds and sights at Le Cordon Bleu Paris before today's intermediate cuisine exam.
I made the rabbit with prune sauce, mushroom duxelles, and potatoes with goat's cheese, and it went well. I have to say the prune stuffing was fantastic, and hope the chef judges agree. I didn't take a photo because I was too busy frantically plating my rabbit thighs, stuffed saddle, and goat's cheese potatoes. Finished with a whole minute to spare (of 2 1/2 hours).
I had my pastry exam a few days ago and it went well also. I made the plaisir (dark chocolate and vanilla supreme cake) and was the first to finish, so I hope that means more points for organization.
In summary, intermediate cuisine was all about French regional cuisine. Each demonstration included recipes, ingredients, and techniques from the different French regions. Oh so traditional, oh so French.
Intermediate Pastry rocked. I enjoyed it much more than basic pastry because I love mousse, and this was all about mousseseseses - chocolate, raspberry, vanilla, caramel, and lions, and tigers, and bears.
What's next? A trip to Morocco with my boys to taste the spices, shop for carpets, and walk the desert. Then, superior cuisine and pastry, and my ongoing effort to become a chef. Stay tuned.
Here are a few highlights from this term. Enjoy.
I made the rabbit with prune sauce, mushroom duxelles, and potatoes with goat's cheese, and it went well. I have to say the prune stuffing was fantastic, and hope the chef judges agree. I didn't take a photo because I was too busy frantically plating my rabbit thighs, stuffed saddle, and goat's cheese potatoes. Finished with a whole minute to spare (of 2 1/2 hours).
I had my pastry exam a few days ago and it went well also. I made the plaisir (dark chocolate and vanilla supreme cake) and was the first to finish, so I hope that means more points for organization.
In summary, intermediate cuisine was all about French regional cuisine. Each demonstration included recipes, ingredients, and techniques from the different French regions. Oh so traditional, oh so French.
Intermediate Pastry rocked. I enjoyed it much more than basic pastry because I love mousse, and this was all about mousseseseses - chocolate, raspberry, vanilla, caramel, and lions, and tigers, and bears.
What's next? A trip to Morocco with my boys to taste the spices, shop for carpets, and walk the desert. Then, superior cuisine and pastry, and my ongoing effort to become a chef. Stay tuned.
Here are a few highlights from this term. Enjoy.
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| almond cake |
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| raspberry and passion fruit tart |
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| fraisier |
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| red mullet with tapenade |
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| salad with tomato jelly |
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| three chocolate bavarian cream cake |
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| tomato tart |
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| sauerkraut |
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| chocolate mousse |
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| sirloin with truffles and flan |
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| trout encased in corse salt dough |
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| vegetable tart |
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| piece monte - choux ball and nougatine tower |
beats me how you managed to create all of those dishes, raise a son, and still had time to write a terrifically entertaining blog! you are great.
ReplyDeleteOMG! I agree 100% with Alejandra. Everything looks amazing. Felicitaciones!!!
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