Practical lambchops on potato/onion stuff - 'stolen'by Petri from Finland. He was a very happy bunny - he just loved it (too much raw garlic in it...., and his girlfriend is here in Paris too.....). After that we had a demo about sole with a mousseline salmon filling. That wasn't too bad. Only in the practical I sort of %$#@ up, and thanks to Cristina I put a very nice dish on ze table! Fenk U very much darling! (This was on Monday morning) Of course there was a lot more in the demo, but that wasn't really worth mentioning.... and I forgot all about it anyway!
My dish of Monday morning; Sole with a salmon stuffin, morels, flan and a onion/orange pile of something. Nice ! Notice the fantastic turned mushroom on top of the fish. (thank you C.!)Friday evening - no garlic lamb for me! Jayne is here. Yippee!! Clean the house quickly, get showered, and pick Jayne up from the metro station. We had a nice dinner at restaurant 'Lola', in my neighbourhood. Saturday, sleep in, shop, coffee in a brasserie without coffee (machine broke down) - browsing along boulevard Haussmann (La Fayette, Le Printemps etc.)
X-mas tree in La Fayette
On Sunday we went to our local market at metro station Dupleix to shop for all the groceries and veggie's for Jayne to take home. Coffee in the cafe and then to the Gare du Nord to say goodbye to Jayne who was going back to Amsterdam too soon....
After Jayne left, I went to a party of a few guys of basic cuisine - some sort of belated Thanksgiving party. Well, the turkey was huge (!), all the stuffings were great, champagne, wine, cheese platter, ice cream, tart, beer, more wine; in one word: SUPER afternoon! Thank you all - Alan, Will, Jorge, Steve, Julia, Kelsey, Jennifer, Mark, Eduardo for a very nice time.
Monday - assistant day, together with monsieur Liu from China. We both did a good job. It went allright. I didn't have my day today, and was kind of lost in class, Cristina helped me out to make the sauce and cook the stuff and I did a great plating of my dish..... shit, that's sort of all I did I think. I know that's not really true, but I had an off-day. Better luck next time.
Then another chef Poupard demo. he was a bit grumpy when he started, but it got better. The dish was very inspiring: Cabbage stuffed with all kinds of fat and meat and then wrapped in caul fat (from ze pig stomach...) - what a *@$%?* dish.
Poupard's starter was good - fois gras on toast (and now I'm not on a diet!) and a strawberry 'soup'for dessert. Nice!
Foie gras on toast
A very boring cabbage thing with ´bricks´of vegetables. I did well in my practical, except for the jus, too greasy!
Then straight to the pub for a few beers, home by half 8.
Thank you all for reading. Hope you still enjoy the blog.
C U tomorrow,
Sjoerd
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