I'm back - and so is chef L.

It's sooooo good to be back (little) chef !

It was a nice day/practical. Fenk you !

At Chef's request: 'Your the best chef in the world ! '

(today)

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

Easy day, chef pancake, fowl and chicken again (part 1)

Bonjour !
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....