Superior rocks

chef deguignet's selection of verrines

Foaming creams in siphons, chocolate caviar, gold sugar, pig's trotters, zucchini blossoms, brik pastry, and much, much more...all in the first four weeks of the superior level of cuisine and pastry at Le Cordon Bleu Paris. 

pig's trotters and foie gras with dandelion leaf bouquet

Chef Lesourd is in charge of superior cuisine. The list of Michelin-starred restaurants where he's worked is longer than my arm, but the most special thing about him is his expertise in presentation. The man is a master of detail, and can make even a pig trotter appetizer look elegant. Here is some of his work:

gazpacho version 1 

gazpacho version 2

Chef Deguignet is an artist. He's in charge of superior pastry, and is a genius chocolatier...and sugar sculptor. Here are some of his masterpieces:

red chocolate sphere with gold sugar 

golden egg filled with chocolate caviar

It's all fine and dandy to talk about how pretty it all is, but it's tough. The standards have been raised and we are expected to do good work, very good work. In superior cuisine, we will have a series of "ateliers", or workshops. We are given a list of ingredients and have to create an appetizer and main course. This saturday is our first atelier, and I've begun to sketch and plan my dishes and presentation. We have six hours and I'm guessing the kitchen will resemble kitchen stadium, except we are all just figuring out what we're doing! Wish me luck! I'll let you know how it goes.