Easy day, chef pancake, fowl and chicken again (part 2)

Last demo of the day - full program of starter, mains and dessert.

Chef Thivet in charge again. This was all about the region Burgundy.

The first seesion of today was about Normandy.

starter: snails, mushrooms, onions etc in puff pastry (surprisingly goooooddd !)

mains: chicken. bloody hell - chicken again - with cream mustard (and something else, sorry I forgot) sauce and mini pancakes with a herb salad.

dessert: gingerbread , gingerbread icecream and poached pear with a red wine sauce.
All to be made (and presented) within 2.5 hrs.

Chef Damien explaining Mr.T how to make proper French pancakes.

Let me start with the pancakes: we have a new chef in the house, Damien - he was in charge of the pancakes in the demonstration. Chef T was his assistent. Well done, I think...

The results of today were actually very nice - I ate quite a bit of it and don't have to warm up my guinea fowl again for tonight's dinner that I made this morning. To be honest, we also had a few beers after class.....

The results of the demo:

dessert

Creamy chicken with pancakes.

And the snail-dish: no picture.

Enough for today, fenk you very much and see you all tomorrow.

Tomorrow, we will make the chicken (cut in 8 correct pieces, make sauce from scratch, make pancakes and the herb salad)

Sj