Today, it was a easy day with two demo's and one practical.
I forgot the recipes/menu at the school, but roughly it was like this:
starter: fish broth/creamy sauce - made out of live crayfish, scallops, langoustines and sole - and lots of cream
main course: guinea fowl with turned (!!!) apples - yes, I did a good job - and mixed vegetables
dessert: puff pastry with apples and lots of honey and white powder (eeehhh, icing sugar) on top - not bad, very light for a change.
In practical, we had to cook the fowl. Actually, this was very easy. The only thing was that my sauce was too thick in the end. But I like it that way!!
And guess who's back: Chef Fred Lesourd. Good to see him in my class again. We all had lots of fun in the practical - Chef L. was joking around a lot!
My dish after chef destroyed it.....And Levi with a nice plate he didn't make himself..... but still nice.
After the practical in ze kitchen.All in all, not a bad start of the day.
The top dish of the day was the fish broth; Well done, Chef Thivet!
Sj
PS: Zis morning in ze cafe - my last year's beer drinking 'friend' is back I think....
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