After we had made a very nice consommee (that's a very clear clarified 'soup') we ruined the consommee by putting loads of gelatine sheets in it - horrible!
Consommee - before and after clarifying. Quite a difference.
Interesting to see that some people in this world think you can actually plate a WHOLE tomato on a plate in aspic and put the ballotine on top - but chef Poupard corrected it and sliced the tomato thinly (2 mm thick) and put it on a plate.
Picture time! B-class, you did a SUPER plating of the aspic, it looked great. Very very creative.(by the way, I'm in A-class...)
The best plate of all, I think!
Chef Poupard destroying, I mean tasting the stuff.The tomato slicer....
Judging Catharine's plate
Chef T's creation. Nice!
who made the octopus plate? It's awesome!
ReplyDeleteThese are so cool...what are the various 'pictures' made out of? Did I see which one was your's?
ReplyDeleteThat Anonymous was from Anthony
ReplyDeleteMine is the last one...... joke! no, that was cheffie's. Actually, it's not on ze blog, it was sort of ruined; I am not too keen on these 'creative' lessons. It's nice to do though, but it's not just my thing. There's a lot of work to be done for 'just a plate of aspic....' sj
ReplyDelete